Jamie Oliver swears you can make meals in just 15mins. We can match that cooking time, but we reckon you’ll need 20 mins if you count the time to get out the ingredients! This yakitori chicken stir-fry is tasty and easy to make.


4tbsp dark soy sauce

4tbsp runny honey

2tbsp dry sherry or vinegar

400g mini chicken fillets

1tbsp sesame oil

450g pack oriental stir-fry vegetables

2 x 300g packs cooked Thai Jasmine Rice (we used Veetee)

1tbsp thickening granules




1 Pour the soy sauce, honey and sherry (or vinegar) into a large shallow container. Add the chicken and stir  to coat.

2 Heat the oil in a wok or large frying pan, add the chicken (reserving some of the marinade). Stir-fry the chicken for 5 mins until cooked through.

3 Add the vegetables to the pan and stir fry for 2 mins. Microwave the rice according to the pack instructions.

4 Tip in the reserved soy sauce mixture, into the chicken with the thickening granules, stir fry for 1-2 minutes until the sauce is thickened and everything is coated in the sauce. Serve the stir fried chicken and veg on top of the warm rice.

Nutritional info: 443 cals, 6g fat (1g saturated), 68g carbs

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