Sticky Honey Soy Wingman Chicken Wok
10 minutes
PREP TIME
10 minutes
COOK TIME
4 people
SERVINGS
Sticky Honey Soy Wingman Chicken Wok
Smokey Rebel
4 people
10 minutes
10 minutes
Asian-inspired
Fast heat. Sticky glaze. Big flavour.
This Sticky Honey Soy Wingman Chicken Wok delivers caramelised chicken, crisp vegetables and a glossy savoury glaze in under 20 minutes.
Ingredients
- 500g boneless skinless chicken thighs, sliced
- 1 tbsp Wingman seasoning
- 1 tbsp olive oil
- 1 red pepper, sliced
- 1 carrot, julienned
- 100g sugar snap peas
- 2 garlic cloves, minced
Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1½ tbsp honey
- 1 tsp sesame oil
- 2 tbsp water
Directions
Preparation
Gather all of your ingredients
Build the Sauce
In a bowl, mix soy sauce, honey, vinegar, sesame oil and water.
Toss sliced chicken with Wingman seasoning in a separate bowi.
Sear the Chicken
Heat oil in a wok or large frying pan over high heat.
Add chicken in a single layer.
Cook for 3–4 minutes until browned and just cooked through.
Remove from pan and set aside.
Stir Fry the Vegetables
Add a little more oil if needed.
Stir fry pepper, carrot and sugar snap peas for 2–3 minutes.
Add garlic and cook for 30 seconds.
Glaze and Finish
Return chicken to the wok.
Pour in the sauce.
Cook for 2–3 minutes until the sauce thickens and coats everything evenly.
What to Look For at the Finish
The sauce should be glossy and cling to the chicken rather than pooling thinly. The vegetables should remain vibrant and slightly crisp. The chicken should be caramelised at the edges and fully cooked through.
Serving Suggestions
Serve immediately over steamed rice or noodles. Finish with sesame seeds and sliced spring onions. Add fresh chilli if you want extra heat.
