Succulent Vinegar Honey Chicken With Vegetables

Succulent Vinegar Honey Chicken with Vegetables on a plate.

Succulent Vinegar Honey Chicken with vegetables is tasty and packed with protein. (Image: Jenny Low via Nspirement)

Succulent Vinegar Honey Chicken with vegetables is a weekend dish for those who enjoy cooking and creating an occasional meal for their family and friends. The sweet, sour, and salty flavors of this dish align with the traditional Chinese medicine (TCM) practice that a healthy diet is based on the balanced consumption of five flavors — sweet, sour, spicy, bitter, and salty — which play important roles in maintaining good health.

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4 servings

Prep time

35 minutes

Cooking time

40 minutes


  • 2 skinless chicken breasts (place each breast flat on a chopping board and cut horizontally into 2-3 pieces)

  • 1 red onion (halved then sliced)

  • 5 asparagus (each cut into 4 sections)

  • 1/2 red bell pepper cut into strips

  • 1/3 cup (60 g) green peas

  • 16 frozen sweet potato fries (4 oz or 100 g)

  • 4 tbsp oil

  • 1 cup all-purpose flour

  • 1 egg beaten with a pinch of salt

black vinegar
It’s the black vinegar that gives this recipe its unique flavor. (Image: Jenny Low via Nspirement)

Ingredients Sauce to marinate chicken

  • 2 tbsp black vinegar

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp cooking wine

  • 2 cloves of garlic chopped

Marinate chicken in the sauce and set aside for 20 minutes.

Ingredients sauce to cook

  • 4 tbsp black vinegar

  • 2 tbsp soy sauce

  • 4 tbsp honey

  • 1 tsp sesame oil

  • 1 cup water

  • 1 1/4 tsp salt

  • 1 pinch pepper

  • 1 tsp garlic powder

Ingredients Tapioca starch water

  • 1 1/2 tsp tapioca starch

  • 3 tbsp water

sliced chicken breast, cut red onion, capsicum, frozen peas and frozen sweet potato on a plate ingredients set out
Ingredients for vinegar honey chicken and vegetables with the chicken left to marinate. (Image: Jenny Low via Nspirement)
chicken being cooked in wok
Cook chicken for 4 minutes or until brown then cut into strips. (Image: Jenny Low via Nspirement)


  • Coat chicken pieces with flour, dip into beaten egg, and coat with flour again.
  • Heat up 1 tbsp of oil in a wok (non-stick) until it is hot.
  • Add chicken pieces, reduce heat to medium, and cook for 4 minutes until browned. Repeat on the other side. (Cook chicken in batches if the wok is not big enough).
  • Remove the chicken pieces and place them onto a plate; cut into strips when it has cooled slightly.
  • Clean wok with hot water.
  • Heat 2 tbsp of oil in a wok until hot, add in the onion, and sauté until lightly browned.
  • Add in asparagus, bell pepper, peas, and sweet potato fries. Fry for 2 minutes.
  • Place chicken strips on top of the vegetables in the wok.
  • Pour in the sauce, cover with a lid and boil for 2 minutes.
  • Gently push wok ingredients to one side and add tapioca water to thicken the sauce. Mix
    the contents together.
  • Serve with rice while still hot.
Add in vegetables and sweet potato chips with chicken and fry for 2 minutes.
Add in vegetables and sweet potato fries with chicken and fry for 2 minutes. (Image: Jenny Low via Nspirement)

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