Chinese Chicken Stirfry

This recipe is a riff on something my dad used to make when I was a little girl and it is now part of my One Chicken Three Meals repertoire. It combines the flavors of honey, soy sauce and peanut butter to make a rich sauce that is both sweet and savory. Full of healthy veggies and tender chicken, we like this served over hot rice. My husband and I usually add some chopped wasabi almonds and crushed red pepper flake for some heat to round out the flavor profile.  

Chinese Chicken Stirfry

This sweet and savory stirfry has a gravy flavored with soy sauce, honey and peanut butter and is filled with healthy veggies and tender chicken.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese


  • Large saute pan or wok
  • Sauce pan with lid


  • 2 whole boneless, skinless chicken breasts sliced into thin strips
  • 1 bell pepper sliced into thin strips
  • 1 red onion sliced into thin strips
  • 1 cup sliced mushrooms
  • 4 tbsp low sodium soy sauce divided
  • 3 tbsp honey divided
  • 1 tbsp creamy peanut butter
  • 1 cup chicken stock
  • 1 tbsp cornstarch
  • 1/2 cup cold water
  • 1 1/2 cups dry rice prepared according to package directions
  • 3 tbsp olive oil divided
  • chopped peanuts or wasabi almonds to garnish
  • red pepper flake as desired


  • Cook rice according to package directions. Set aside and keep warm.
  • While rice is cooking, slice chicken into thin strips and marinate in a bowl with 2 tbsp of soy sauce, turning to coat.
  • While chicken is marinating, chop veggies.
  • Add 2 tbsp olive oil and garlic to saute pan or wok and saute over medium heat until garlic is fragrant about 2 minutes.
  • Add in chicken and soy sauce from marinade. Cook for 5 minutes. Drizzle with 1 tbsp of honey and cook another 5 minutes or until done. Remove chicken from pan to bowl and keep warm.
  • Add additional tbsp of olive oil to pan and saute veggies until crisp tender, about 5 minutes. Add in chicken stock and 2 tbsp soy sauce to deglaze the pan. Add in 2 tbsp more honey and peanut butter and stir to incorporate. Cook an additional 5 minutes.
  • In a separate cup, mix cornstarch and cold water until there are no more lumps.
  • Return chicken to pan and bring up to a simmer. Slowly pour in cornstarch slurry, stirring constantly until thick. Turn off heat and taste for seasoning. Add additional soy sauce or honey per your preference.
  • Serve atop warm rice. Top with chopped peanuts or wasabi almonds if desired.
Keyword bell pepper, chicken, honey, mushrooms, onions, peanut butter, soy sauce

Leave a Comment

Your email address will not be published. Required fields are marked *