Honey Soy Ginger Chicken with Vermicelli Salad

Easy, quick and really tasty! This is a healthy weeknight dinner that ticks all the boxes. The sauce is delicious and all of the bright veggies make this Honey Soy Ginger Chicken feel light and nourishing.

Honey Soy Ginger Chicken with Vermicelli Salad

Servings 2
Total Time 30 mins



  • 275 g free-range chicken breasts cut into steaks
  • 1 tsp oil
  • 3 Tbsp water
  • cup honey soy ginger sauce (¼ cup soy sauce, 3 Tbsp water, 2 garlic cloves crushed, 1 Tbsp grated ginger, 1 Tbsp honey)
  • ½ tsp sesame seeds

Vermicelli Salad

  • 50 g vermicelli noodles
  • 1 carrot peeled into ribbons
  • 1 baby bok choy thinly sliced
  • 1 Lebanese cucumber peeled into ribbons
  • ½ capsicum thinly sliced
  • ½ Tbsp soy sauce
  • 1 tsp vinegar
  • 1 tsp sesame oil

To Serve

  • ½ bunch mint leaved picked


  • Before you start, bring a full kettle to the boil.
  • Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and set aside. Combine honey soy ginger sauce ingredients together in a small bowl.
  • Place vermicelli in a medium, heat-proof bowl and cover with boiling water. Leave to steam for 5 minutes. Drain and return half to bowl. Set remaining half aside. This is leftover.
  • Heat oil in a medium fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Remove chicken from pan. Add water measure to deglaze pan, followed by honey soy ginger sauce and sesame seeds. Bring to a simmer and remove from heat. Slice chicken, add back to pan and stir to coat in sauce.
  • Meanwhile, prep carrot, bok choy, cucumber and capsicum. Add to bowl with cooked vermicelli, along with remaining salad ingredients. Toss and season to taste with salt and pepper.
  • To finish, prep mint.
  • Serve vermicelli salad topped with chicken, sauce from pan and mint.

*This recipe features in our Fresh Start range.

Meet the Chef

Amber ‘Agria’

Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.

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