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
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3 tbsp soy sauce
1 tbsp rice vinegar
1½ tbsp honey
1 tsp sesame oil
2 tbsp water
Directions
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Gather all of your ingredients
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In a bowl, mix soy sauce, honey, vinegar, sesame oil and water.
Toss sliced chicken with Wingman seasoning in a separate bowi.
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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.
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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.
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Return chicken to the wok.
Pour in the sauce.
Cook for 2–3 minutes until the sauce thickens and coats everything evenly.
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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.
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Serve immediately over steamed rice or noodles. Finish with sesame seeds and sliced spring onions. Add fresh chilli if you want extra heat.
