mary berry chicken stir fry with honey: Crisp Veg & Glossy Sauce Secret
Imagine a stir-fry where every piece is individually glossed with a sticky, savoury-sweet sauce. The peppers retain a satisfying crunch, and the chicken is succulent, not steamed. This is the Mary Berry standard: clarity of texture and flavour achieved through methodical science. Here is the foolproof system.
The Science of the Sizzling Hot Wok
A proper stir-fry is an exercise in violent, rapid evaporation. Your wok or pan must be smoking hot before any ingredient touches it. This instant sear creates the Maillard reaction—those complex, savoury flavours—and seals in juices. Adding cool, wet ingredients lowers the pan temperature dramatically, leading to stewing. We combat this by patting every ingredient completely dry before cooking. The sauce is thickened with a cornflour slurry, which creates a stable, clingy gloss that won’t separate or become watery.
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Don’t skimp on quality. Use full-fat, dark soy sauce for depth; light soy alone lacks body.
- For the Chicken & Marinade:
- 450g (1 lb) skinless, boneless chicken breasts, cut into 2cm (3/4-inch) strips
- 1 tbsp (15ml) light soy sauce
- 1 tbsp (15ml) Shaoxing rice wine or dry sherry
- 2 tsp (10ml) toasted sesame oil
- 1 tsp (5g) cornflour (cornstarch)
- For the Stir-Fry:
- 2 tbsp (30ml) groundnut or vegetable oil, divided
- 1 large red pepper, deseeded and sliced into 1cm (1/2-inch) strips (approx. 150g)
- 1 large green pepper, treated as above (approx. 150g)
- 150g (5 oz) mange tout (snow peas), trimmed
- 4 spring onions, sliced on the diagonal into 2cm (3/4-inch) lengths
- 3 cloves garlic, finely grated
- 20g (a thumb-sized piece) fresh ginger, finely grated
- For the Glossy Honey Sauce:
- 3 tbsp (45ml) runny honey
- 2 tbsp (30ml) dark soy sauce
- 2 tbsp (30ml) light soy sauce
- 2 tbsp (30ml) rice vinegar
- 60ml (1/4 cup) chicken stock or water
- 1 tbsp (15g) cornflour (cornstarch) mixed with 2 tbsp (30ml) cold water into a smooth slurry
Step-by-Step Method (The Masterclass)
Step 1: Marinate the Chicken
Combine the chicken strips with the 1 tbsp light soy, rice wine, sesame oil, and 1 tsp cornflour in a bowl. Massage for 30 seconds until tacky. Set aside for 15 minutes. The cornflour forms a protective coating for tender chicken.
Step 2: Prepare & Organise
Chop all vegetables and place them on a tray lined with kitchen paper. Pat them completely dry. Mix the honey, both soy sauces, rice vinegar, and stock in a jug. Make the cornflour slurry. Having everything mise en place is non-negotiable.
Step 3: Stir-Fry in Batches
Heat a large wok or frying pan over the highest heat for 2 full minutes until smoking. Add 1 tbsp of the oil and swirl. Add the marinated chicken in a single layer. Leave it untouched for 1 minute to sear, then stir-fry for 3-4 minutes until golden and just cooked through. Remove to a clean bowl.
Step 4: Cook the Vegetables
After this, Add the remaining 1 tbsp oil to the hot wok. Tip in the sliced peppers. Stir-fry for 2 minutes until they just begin to blister. Add the mange tout and spring onions. Toss for 1 further minute. The vegetables should be vibrant and crisp-tender.
Step 5: Create the Glossy Sauce
After this, Push the vegetables to the sides of the wok. Add the grated garlic and ginger to the centre. Fry for 30 seconds until fragrant—do not let it burn. Pour in the honey-soy mixture. It will bubble and reduce slightly. Give the cornflour slurry a final stir and pour it in. Stir constantly for 60-90 seconds until the sauce thickens into a glossy, bubbling syrup.
Step 6: Combine & Serve
Return the cooked chicken and any juices to the wok. Toss everything vigorously for 1 minute until piping hot and uniformly coated in the glossy sauce. Serve immediately over steamed rice.
Clever Variations (Without Compromise)
For Prawns: Replace chicken with 450g raw, peeled king prawns. Pat them bone-dry. Omit the marinade. In Step 3, stir-fry the prawns for just 1-2 minutes until pink and curled, then remove. Their delicate flesh needs less time.
For Beef: Use 450g beef sirloin, sliced very thinly against the grain. Marinate as per the chicken. In Step 3, stir-fry in batches for only 1-2 minutes until the red hue just disappears. Overcooked beef becomes tough.
Vegetable Swaps: Swap peppers for 300g of tenderstem broccoli (blanched for 1 minute first) or thickly sliced mushrooms. The key is uniform size and patting them dry.
Troubleshooting: Your Stir-Fry FAQs
Why is my sauce not glossy and thick? Your cornflour slurry was likely added to a sauce that wasn’t hot enough, or you didn’t stir it in properly. The liquid must be at a simmer when the slurry hits it to activate the starch instantly.
Can I use a regular frying pan? Absolutely. Use the largest, heaviest pan you have. Heat it well and work in smaller batches to avoid crowding, which causes steaming.
My garlic/ginger burns immediately. Your wok is too hot for aromatics added alone. Always push the vegetables aside and add them to the centre, where the residual oil is slightly cooler, or briefly remove the vegetables before this step.
Can I make the sauce ahead? Yes. Mix the liquid sauce ingredients (honey, soy, vinegar, stock) and keep separate. Make the cornflour slurry fresh just before cooking, as it separates when stored.
Storage & Freezing
This dish is best eaten immediately. To store leftovers, cool completely and refrigerate in an airtight container for up to 2 days. Reheat gently in a wok or pan with a splash of water to loosen the sauce. Do not freeze. The vegetables will lose their crucial texture and become unpleasantly soft upon thawing.
