This Sticky Chicken Stir Fry is a quick, flavourful midweek dinner. Marinate the chicken the night before and you can have it on the table in around 25 minutes.
I recently discovered seven bottles of soy sauce while clearing a cupboard — proof that I regularly reach for Asian flavours. When I’m in the mood for rice- or noodle-based dishes this sticky chicken stir fry, crispy chilli beef or veggie Asian noodles are the kind of meals I make most often.
This recipe balances a sticky, savoury-sweet marinade with plenty of crunchy vegetables for colour and texture. It’s ideal for a lighter weeknight meal: if you marinate overnight you’ll be cooking and serving in about 20–25 minutes. If you only have time for a short marinade, 20–30 minutes still works and the dish can be ready in just over half an hour.
The marinade combines dark soy, honey, garlic, ginger, sweet chilli sauce, sesame oil, mirin, rice vinegar and a splash of sherry for depth. Toss the chicken thighs in the mixture, cover and chill for at least 20 minutes or longer for more flavour.
When you’re ready, fry the marinated chicken in a hot wok until it browns and the sauce becomes glossy and bubbly. Add springy vegetables — in this version I used broccoli, mushrooms, sugar snap peas, yellow pepper and chopped kale — and cook briefly so they remain crisp-tender.
The vegetables release a little liquid which will thin the sauce, so finish by whisking in a small cornflour (cornstarch) slurry to thicken the glaze and ensure it clings to the chicken and veg. I prefer chicken thighs for stir fries because they stay moist and tender; breasts can dry out when cooked quickly at high heat.
Use whatever vegetables you have on hand — carrots, red onion, pak choi, asparagus or spring greens all work. Serve with steamed rice or quick noodles if you want a heartier meal. The less-common ingredients I found in my cupboard — mirin, Chinese rice vinegar and sherry — add layers of flavour, but the recipe remains tasty if you omit them.
Finish with a scatter of sliced fresh chilli and a pinch of chilli flakes for heat, then serve over rice or noodles.
Can I make it gluten free?
Yes. Replace soy sauce with tamari (use about 3 tbsp tamari instead of 4 tbsp soy, as tamari can be stronger). Check labels for mirin and rice wine vinegar, as some brands contain gluten; swap them for an extra splash of sherry if needed. Serve with rice or gluten-free noodles.
Can I make it ahead?
This tastes best freshly cooked, but leftovers work well cold or warmed the next day. Refrigerate, then serve over salad greens or with a little couscous or rice for a quick lunch.
Can I make it vegetarian?
Yes. Substitute tofu, a meat-free chicken alternative or simply make a vegetable-only stir fry. If you skip meat, there’s no need to marinate; finish with chopped cashews for crunch if you like.
The Sticky Chicken Stir Fry Recipe:
Sticky Chicken Stir Fry
Ingredients
Chicken and Marinade:
- 450 g (1 lb) chicken thigh fillets, chopped into chunks
- 4 tbsp dark soy sauce
- 2 tbsp runny honey
- 1 tbsp sweet chilli sauce
- 2 cloves garlic, peeled and crushed
- 1 tsp minced ginger
- 1 tbsp sesame oil
- 1 tsp mirin (optional)
- ½ tsp Chinese rice vinegar (optional)
- 1 tbsp dry sherry (optional)
Stir Fry:
- 1 tbsp vegetable oil
- 1 small head broccoli, split into small florets
- 3 mushrooms, sliced
- 100 g (1 cup) sugar snap peas
- 1 yellow bell pepper, sliced
- 1 tbsp cornflour mixed with 2 tbsp cold water
- 100 g (2 packed cups) chopped kale
To serve:
- 1 small chilli pepper, deseeded and finely chopped
- Pinch of chilli flakes
- Cooked noodles or boiled rice
Instructions
- In a medium bowl, combine the chicken with all marinade ingredients. Cover and chill for at least 20–30 minutes, preferably a couple of hours or overnight.
- Heat the oil in a wok or large frying pan over high heat. Using a slotted spoon, transfer the chicken to the wok, letting excess marinade drip back into the bowl. Be careful as it will sizzle.
- Turn the heat to medium and leave the chicken to cook undisturbed for a couple of minutes to develop a sticky brown coating. Stir and cook for another few minutes until nearly cooked through.
- Add the reserved marinade plus a splash of water to the wok, then bring to the boil to ensure any raw chicken traces in the marinade are cooked.
- Reduce heat to medium and add the broccoli. Cook for two minutes, then add mushrooms, sugar snap peas and yellow pepper. Cook for another two minutes, stirring frequently.
- Gradually pour in the cornflour slurry while stirring to thicken the sauce so it coats the chicken and vegetables. Add a little more water if the mixture seems too dry.
- Stir in the kale for the last minute of cooking, then remove from the heat.
- Serve over rice or noodles, topped with chopped chilli and a pinch of chilli flakes.
Notes
Gluten free: Use tamari (about 3 tbsp) instead of soy. Check mirin and rice vinegar for gluten, or replace with sherry. Serve with rice or gluten-free noodles.
Make ahead: Best fresh, but leftovers are great the next day over salad or couscous.
Vegetarian option: Replace chicken with tofu or a meat-free alternative. No marinade needed for vegetables; add chopped cashews for crunch.
Nutrition (per serving, without rice or noodles)
Calories: 304 kcal | Carbohydrates: 22 g | Protein: 26 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 107 mg | Sodium: 1178 mg | Fiber: 2 g | Sugar: 13 g
Nutrition information is an approximation.
This recipe was first posted in July 2014 and updated in October 2018 with new photos, tips and a video. If you try it, please rate the recipe and share how it went in the comments — I enjoy reading your feedback and variations.