Weekend Cooking: Honey Chicken with Stir Fried Greens

Remember last week when I said that I had two easy every day meals that I wanted to post on my blog but that I couldn't remember what the second one was! Finally, two days later I remembered what it was, and then I kicked myself a little because this is a recipe that I have cooked numerous times since I found it! It is definitely a new favourite in my house.

The title of the recipe is a little misleading really because on the Taste website where I found the recipe it is called Honey Chicken with Stir Fried Greens, but the char siu sauce is a much more dominant flavour than the honey which is fortunate for me because I don't really like honey.

To be honest, I haven't really cooked it exactly as it appears here. I tend not to do the stir fried greens but rather steam some broccoli and serve that with the rice and chicken. I also tend to cook it in the oven rather than grill it or barbecue it. I am thinking that I might try to make it with some pork next time as the flavours should still work well together with that. In the notes it suggests that you could also do it with fish, but I am not sure that the flavour wouldn't overwhelm the fish. Maybe I will try it someday.


Honey Chicken with Stir Fried Greens


60ml (1/4 cup) char siu sauce
2 tbs honey
1 tbs kecap manis
1 tbs brown sugar
2 tsp sesame oil
1 garlic clove, crushed
1kg small chicken thigh fillets, fat trimmed
Olive oil spray
1 bunch gai lan (Chinese broccoli), trimmed, cut into thirds crossways
2 tsp water
Steamed rice, to serve
Fresh coriander sprigs, to serve


1. Combine the char siu sauce, honey, kecap manis, sugar, sesame oil and garlic in a large bowl. Add the chicken and toss to coat. Set aside for 10 minutes to marinate. Preheat grill on high. Line a baking tray with foil. Lightly spray with olive oil. Transfer the chicken to the tray. Cook under grill for 3-4 minutes each side or until cooked through and caramelised.

2. Meanwhile, preheat a wok or large frying pan over medium-high heat. Spray with olive oil. Stir-fry the gai lan for 1 minute. Add water. Stir-fry 1-2 minutes or until gai lan is bright green and tender crisp.

3 Divide rice among serving bowls. Top with chicken, gai lan and coriander.

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