Sticky Chicken Stir Fry

Serving Time icon
Portions : 4
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Total Time : 20 mins


  • 340g can Green Giant Sweet Corn, drained
  • 500g chicken thigh fillets (boned and skinned)
  • 2tsp cornflour
  • 1tbsp vegetable oil
  • 4 medium carrots, thinly sliced
  • 1 green pepper, seeded and thinly sliced
  • 2 cloves garlic, finely chopped
  • 2tsp freshly grated ginger
  • Juice 1 lime
  • 3tbsp reduced salt soy sauce
  • 3tbsp honey
  • Large wok or non-stick frying pan

A speedy chicken stir fry packed with flavour, using honey, lime and soy.


  1. Cut the chicken into chunks, discarding any excess fat. Toss in cornflour.
  2. Heat a large wok or frying pan, add the oil and then the chicken, stir fry over a high heat for 4-5 minutes until lightly browned. Add the carrots and pepper and continue to stir fry for 3-4 minutes. Stir in the garlic and ginger and toss together.
  3. Add the lime juice, soy sauce, sweet corn and honey and stir fry for a final 3-4 minutes until the chicken is coated in the sticky sauce.
Serve with cooked noodles or rice