Honey-Lime Soy Chicken Stir-Fry
A sprint-to-the-table honey–lime soy chicken stir-fry—bright, glossy, and ready in about 10 minutes for a midweek win.
Prep Time
4 min
Cook Time
6 min
Total Time
10 min
Servings
2
Seasonal twist: when days feel long, lime brings a sharp, sunny snap that cuts through the savoury soy and sweet honey. It’s the simple alchemy that makes quick food taste like a small celebration.
Built on the backbone of Chinese stir-fry technique, this bowl packs colour and crunch—peppers, snap peas, scallions—while keeping every step ruthlessly efficient. Thin-sliced chicken means lightning-fast cooking; a whisper of cornstarch gives the sauce that silky takeaway sheen.
Keep the heat high, keep the pan moving, and let the lime do the talking.
Ingredients
- 350 g chicken breast, very thinly sliced
- 30 ml light soy sauce
- 20 g honey
- 20 ml fresh lime juice (about 1 lime) + fine zest of 1 lime
- 5 g cornstarch
- 6 g garlic (2 cloves), finely minced
- 10 g fresh ginger, grated
- 5 g red chili, thinly sliced (optional)
- 150 g red bell pepper, thinly sliced
- 120 g sugar snap peas (or 150 g small broccoli florets)
- 40 g spring onions, sliced (whites and greens separated)
- 15 ml neutral oil (rapeseed or sunflower)
- 30 ml water
- 5 ml toasted sesame oil (optional)
- 5 g toasted sesame seeds (optional)
- 1 g freshly ground black pepper
Nutrients
- fibersource
From vegetables
- proteinexcellent
From chicken breast
- seleniumsource
From chicken
- vitamin Chigh
From bell pepper, lime, and snap peas
- potassiumsource
From vegetables and chicken
- vitamin B6good
From chicken and peppers
Instructions
- 1
In a bowl, whisk soy sauce, honey, lime juice, cornstarch, garlic, ginger, and black pepper until smooth.
- 2
Toss the sliced chicken in 2 tablespoons of the sauce to lightly coat; reserve the rest for finishing.
- 3
Heat a wok or large frying pan over high heat until smoking. Add neutral oil and swirl.
- 4
Stir-fry chicken in a single layer for 2 minutes, just until opaque at the edges; toss once. Add spring onion whites and chili (if using).
- 5
Add bell pepper and snap peas; stir-fry 1–2 minutes until crisp-tender.
- 6
Pour in the reserved sauce plus 30 ml water. Toss 30–60 seconds until glossy and just thickened. Remove from heat; stir in lime zest and sesame oil (if using).
- 7
Top with spring onion greens, sesame seeds, and coriander if you like. Serve immediately.
Chef's Tip
Keep ingredients dry and cut uniformly thin—moisture or uneven sizes steal heat and slow the sear.
Fun Fact
That silky, clingy finish comes from a classic Chinese velveting trick: a touch of starch added right before the sauce hits the pan.
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