Five Spice Honey Chicken Stirfry Recipe

Name: Five Spice Honey Chicken Stirfry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Soy Sauce; 2 Tablespoons Water; 1 teaspoon Rice Wine Vinegar; 1 teaspoon Sugar; 2 Tablespoons Shaoxing Wine Or Dry Sherry; 1 teaspoon Sesame Oil; 1 dash White Pepper; 3 Tablespoons Hoisin Sauce; 1 Tablespoon Oyster Sauce; 1 Tablespoon Honey; 2 Tablespoons Shaoxing Wine Or Dry Sherry; ⅓ cups Chicken Stock; 2 teaspoons Cornstarch; 1/4 teaspoons Five Spice; 2 teaspoons Soy Sauce; 3 whole Chicken Breasts (1.25 Lbs); 1 Tablespoon Minced Ginger; 4 cloves Garlic; 1 whole Large White Onion; 1 whole Red Pepper; 1 whole Zucchini; 1 whole Yellow Squash (summer Squash); 1 bunch Green Onions; 2 Tablespoons Peanut Oil, Divided; 4 teaspoons Honey, Divided; 1/4 teaspoons Black Pepper, Divided; 1/2 teaspoons Five Spice, Divided; 1/2 teaspoons Salt; 5 whole Servings Cooked Rice Or Noodles

Try this homemade Five Spice Honey Chicken Stirfry recipe the whole family will love. Made with Soy Sauce, Water, Rice and Sugar. Easy step-by-step inst…

This Five Spice Honey Chicken Stirfry relies on simple, everyday ingredients such as soy sauce, water, rice wine vinegar and sugar. It comes together quickly and makes 4 servings, at about 768 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 Tablespoons Soy Sauce
2 Tablespoons Water
1 teaspoon Rice Wine Vinegar
1 teaspoon Sugar
2 Tablespoons Shaoxing Wine Or Dry Sherry
1 teaspoon Sesame Oil
1 dash White Pepper
3 Tablespoons Hoisin Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Honey
2 Tablespoons Shaoxing Wine Or Dry Sherry
⅓ cups Chicken Stock
2 teaspoons Cornstarch
1/4 teaspoons Five Spice
2 teaspoons Soy Sauce
3 whole Chicken Breasts (1.25 Lbs)
1 Tablespoon Minced Ginger
4 cloves Garlic
1 whole Large White Onion
1 whole Red Pepper
1 whole Zucchini
1 whole Yellow Squash (summer Squash)
1 bunch Green Onions
2 Tablespoons Peanut Oil, Divided
4 teaspoons Honey, Divided
1/4 teaspoons Black Pepper, Divided
1/2 teaspoons Five Spice, Divided
1/2 teaspoons Salt
5 whole Servings Cooked Rice Or Noodles

1
1.
2
Mix the first 7 ingredients (soy sauce through white pepper) together to form the marinade for the chicken.
3
Cut the chicken into thin strips and place it in the marinade for 15 + minutes.
4
2.
5
Next, mixing ingredients 8-15 (hoisin sauce through soy sauce), assemble the sauce in a little bowl and set aside.
6
3.
7
Mince the ginger and garlic and set them aside in a bowl.
8
4.
9
Dice the veggies and set them aside in another bowl, keeping the green onions separate.
10
5.
11
Heat 1 Tablespoon of peanut oil in a wok or a very large skillet.
12
When it starts smoking, add half of the chicken (drain with a slotted spoon so the marinade stays behind for the most part).
13
It will spatter, so be ready!
14
Add 2 teaspoons of honey, 1/8 teaspoon black pepper and 1/4 teaspoon of five spice to the chicken and fry over high heat for about 5 minutes.
15
The honey will start to caramelize, giving the chicken a lovely dark brown crust.
16
After 5 minutes, remove it from the wok and set aside.
17
6.
18
Repeat the previous step with the remaining chicken and when done remove it from the wok and set aside.
19
7.
20
Add the ginger and garlic to the hot wok and fry for no more than 60 seconds, stirring constantly so the garlic doesnt burn.
21
8.
22
Add the veggies (minus the green onions) and the salt to the wok.
23
Cook for 4 minutes over high heat, stirring.
24
9.
25
Put the chicken back in and add the sauce, cooking for another 2 minutes.
26
The sauce should thicken nicely.
27
Taste and adjust the seasoning to your liking.
28
10.
29
Take off the heat and stir in the green onions.
30
Serve over rice or noodles.

768

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 Tablespoons Soy Sauce, 2 Tablespoons Water, 1 teaspoon Rice Wine Vinegar, 1 teaspoon Sugar, and more.

Yes, Five Spice Honey Chicken Stirfry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
768 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

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