Honey Chilli Lamb
Tender strips of lamb wok-tossed in a glossy, sweet-spicy sauce with bell peppers and onions. This Indo-Chinese favorite hits all the right notes — sticky honey sweetness balanced with fiery green chilies and a hint of soy. Ready in under 40 minutes, it is perfect for a quick weeknight dinner that feels like a restaurant treat.
For 4 servings
- prep · ~15 min
Marinate the lamb strips.
1.Pat the lamb strips dry with a kitchen towel.2.In a bowl, combine lamb, 3 tbsp cornflour, egg white, 2 tbsp soy sauce, and a pinch of black pepper.3.Mix well to coat each strip evenly. Set aside for 15 minutes.TIPRoom-temperature lamb marinates more evenly. Pull it from the fridge 20 minutes before you start. - prep · ~2 min
Prepare the sauce base.
1.In a small bowl, whisk together honey, 1 tbsp soy sauce, white vinegar, red chili powder, and salt.2.In a separate bowl, mix 1 tbsp cornflour with 3 tbsp water to make a smooth slurry. - fry · ~8 min
Fry the lamb in batches.
1.Heat 2 cups of oil in a wok over high heat until shimmering (about 350°F).2.Working in two batches, slide the marinated lamb strips into the hot oil and fry for 2 to 3 minutes until golden and just cooked through.3.Remove with a slotted spoon and drain on paper towels.TIPDo not crowd the wok — overcrowding drops the oil temperature and steams the lamb instead of frying it. - saute · ~4 min
Flash-fry the aromatics and vegetables.
1.Discard the frying oil and wipe the wok clean. Place it back over high heat and add 2 tbsp fresh oil.2.When the oil begins to smoke lightly, add chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.3.Toss in cubed onion and bell pepper. Stir-fry on high heat for 2 minutes — the vegetables should stay crisp with a few charred spots.4.Add the white parts of the spring onions and toss for another 30 seconds.TIPThe wok must be smoking hot for that authentic Indo-Chinese wok hei aroma. Have all ingredients prepped and within reach. - simmer · ~3 min
Coat the lamb in honey-chilli sauce.
1.Reduce the heat to medium and pour the honey-soy mixture into the wok. Let it bubble for 30 seconds.2.Add the cornflour slurry and stir continuously until the sauce thickens and turns glossy — about 1 minute.3.Return the fried lamb strips and spring onion greens to the wok. Toss vigorously so every strip is coated with the sticky sauce.4.Cook for 1 more minute until the lamb is heated through.TIPIf the sauce tightens too much, splash in 1 to 2 teaspoons of water to loosen it back to a glossy coating consistency. - garnish · ~1 min
Garnish and serve immediately.
Transfer to a serving bowl and scatter toasted sesame seeds and chopped spring onion greens over the top. Serve hot with fried rice or noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice lamb against the grain for maximum tenderness in every bite.
- 2For extra crunch, double-fry the lamb: fry once at 325°F, rest 5 minutes, then fry again at 375°F.
- 3Don't skip patting the lamb dry — excess moisture prevents the cornflour coating from adhering properly.
- 4Have all stir-fry ingredients prepped and within arm's reach before you turn on the heat; the cooking goes fast.
- 5Use a wide, flat spatula to toss the lamb in the sauce — this coats every strip evenly without breaking the coating.
- 6Leftovers keep in an airtight container in the fridge for up to 2 days; reheat in a dry wok over high heat to restore crunch.
Adapt it for your goals.
Low-oil
Skip deep-frying: pan-fry the marinated lamb in 2 tbsp oil over medium-high heat until browned and cooked through. The coating will be less shatteringly crisp but the dish stays juicy and saves a lot of fat.
high proteinHigh-protein
Swap lamb for chicken breast or thigh (pound to even thickness first) and reduce egg white to 1/2. Cook chicken strips 30 seconds longer per side. Perfect for muscle-building meals.
jainJain
Replace onion and garlic with asafoetida (hing) and generous handfuls of grated carrot and zucchini. The sweetness of honey and caramelized vegetables mimics the original depth.
veganVegan
Use firm tofu or seitan strips marinated in a cornflour-and-soy slurry instead of egg white. Omit honey and replace with maple syrup or agave for a plant-based sweet-savoury glaze.
Why this is on our healthy list.
Rich in Iron and B12
Lamb is an excellent source of heme iron (easily absorbed by the body) and vitamin B12, which supports energy metabolism and red blood cell formation.
High-Quality Protein
Each serving provides around 30g of complete protein with all essential amino acids, important for muscle repair and satiety.
Vitamin C from Bell Peppers
The bell peppers and green chilies add a boost of vitamin C, which aids iron absorption from the lamb and supports immune function.
Anti-Inflammatory Compounds
Ginger and garlic contain bioactive compounds like gingerol and allicin, known for their anti-inflammatory and antioxidant properties.
Frequently asked questions
Yes, boneless lamb shoulder or loin works well. Avoid tough cuts like shank or leg with bone — they need longer cooking to become tender.
