This recipe for delicious honey and soy marinated chicken and vegetable stir fry makes a great mid week dinner.


  • 1 tablespoon vegetable oil

  • 500 g chicken thigh fillets cut into strips

  • 1 medium Zucchini sliced

  • 1 red capsicum

  • 1 cup broccoli floret

  • 150 g button mushrooms sliced

  • 1 cup sugar snap pea tops removed

  • 3 tablespoons Kikkoman Less Salt Soy sauce

  • 3 tablespoons honey

  • coriander leaves or snow pea shoot to serve


  • 1.

    Heat oil in a large non-stick frypan or wok on medium heat. Add chicken and cook until browned. Remove from frypan and set aside. Reduce heat, add vegetables and cook for 4-5 minutes until just tender. Return chicken to pan and combine with vegetables. Just before serving, stir in the Less Salt Soy Sauce and honey, making sure chicken and vegetables are well coated and sauce is heated through. Serve on individual plates topped with coriander leaves or snow pea shoots, with a large bowl of jasmine rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 402kj
  • Fat Total 24g
  • Saturated Fat 6g
  • Protein 25g
  • Carbohydrate 21g
  • Sugar 17g
  • Sodium 773mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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