This is genuinely the juiciest chicken you will ever cook, and the secret is all in the marinade! Tender bite-sized chicken pieces marinated in fresh ginger, garlic, soy sauce, oyster sauce and honey, then seared until golden and finished in a rich glossy sauce with sweet onions, colourful bell peppers and fresh herbs. Served over fluffy coriander rice, this is a proper family favourite that comes together easily on any weeknight. The honey gives it a beautiful glaze, the cornstarch keeps every piece silky and tender, and the sauce clings to every single bite. Once you try chicken this way, you will never go back!

🍗 INGREDIENTS

For the Chicken Marinade:
Chicken breasts — 2 to 3 (or chicken thighs)
Ginger — 1 inch, minced
Garlic — 2 cloves, minced
Olive oil — 1 tbsp
Dark soy sauce — 1 tbsp
Oyster sauce — 1 tbsp
Honey — 1 tbsp
Cornstarch — 2 tbsp
Salt — 1 tsp
Pepper flakes — ½ tsp
Black pepper — to taste

For the Stir Fry:
Oil — 3 tbsp
Onion — 2 medium
Garlic — 2 cloves
Tomato paste — 1 tbsp
Bell peppers — 3 (2 red, 1 green)
Salt & black pepper — to taste
Spring onion — to finish

For the Sauce:
Chicken bouillon cube — 1
Hot water — 100ml
Soy sauce — 1 tbsp
Cornstarch — 1 tbsp

For the Rice:
Rice — 1½ cups
Water — 3 cups
Salt — 1 tsp
Fresh coriander (or parsley)



⏱️ INSTRUCTIONS

1. Cut the chicken into bite-sized pieces and place in a bowl
2. Add the minced ginger and garlic, olive oil, dark soy sauce, oyster sauce, honey, cornstarch, salt, pepper flakes and black pepper
3. Mix well, cover and marinate for at least 30 minutes (or overnight for more flavour)
4. Wash the rice thoroughly and soak for 15 minutes
5. Heat 3 tbsp oil and cook the chicken on high heat for 4 to 5 minutes, flipping a few times, then remove and set aside
6. Add the onion chunks to the same pan and stir until translucent
7. Add the chopped garlic and tomato paste, stir for a minute
8. Add the bell pepper chunks and stir for a few minutes
9. Season with salt and black pepper
10. Boil the soaked rice with 3 cups water and 1 tsp salt
11. Mix the bouillon cube, hot water, soy sauce and cornstarch in a small bowl
12. Pour the sauce into the pan and stir, then return the chicken
13. Cover and simmer for 10 minutes
14. Add chopped coriander to the rice and cook until done
15. Uncover the chicken, stir in the spring onions and serve over the rice



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