Chilli chicken with honey & soy

Chilli chicken with honey & soy

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(9 ratings)

Ready in 10 minutes


Serves 2
A fresh, light Oriental stir-fry which is low in fat and ready in 10 minutes - fresh and light after rich festive fare

Nutrition and extra info


  • kcal532
  • fat8g
  • saturates1g
  • carbs67g
  • sugars6g
  • fibre4g
  • protein52g
  • salt4.4g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 375g packet diced (uncooked) chicken breast



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 red pepper
  • half a bunch of spring onions – about 6
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • half a 250g packet of rice noodles
  • ½ tsp red chilli spice blend (chopped fresh chilli in a tube) or a small pinch of crushed chillies (from a jar)
  • 3 tbsp soy sauce, preferably dark
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey
  • 5 Savoy cabbage leaves
  • a small handful of fresh coriander, about half a pack


  1. Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir – by now the chicken should be starting to turn from pink to white.

  2. Pour boiling water over the rice noodles in a bowl and leave to soak.

  3. Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.

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Comments, questions and tips

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26th Feb, 2011
Added extra veg, mushrooms and broccolli to make it even tastier!
27th May, 2010
Great flavour fresh and fragrent added more chilli flakes and corriander for more kick better than any greasy take away.
27th Jun, 2009
Quick, Easy and very tasty.....
3rd Mar, 2009
this is one of our favourite dishes, it is so simple & tasty. goes well with beef also.
16th Oct, 2008
Crisp, fresh & healthy. I added beansprouts 2mins before serving in place of the noodles.
15th Jan, 2008
Made this dish for my partner and I last night, it was lovely, will definately make it again. So easy!
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