Honey Soy Chicken Stir Fry with Fresh Vegetables Recipe
This easy Chicken Stir Fry recipe is packed with fresh vegetables and a delicious homemade sauce made with honey, soy sauce, and toasted sesame oil. Ready in just 18 minutes, it’s a healthy and flavorful dinner option that will impress your family with vibrant colors and bold flavors.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1 inch pieces
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 cup baby carrots, sliced
- 2 tsp minced ginger
- 2 garlic cloves, minced
Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- Make the Stir Fry Sauce: In a medium bowl, whisk together the corn starch and cold water until smooth. Add chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk until well combined and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken in batches if needed, seasoning with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir occasionally and cook just until the vegetables become crisp-tender, approximately 4 to 5 minutes.
- Add Aromatics: Stir in minced ginger and garlic to the vegetables and cook for an additional one minute, allowing the flavors to become fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and stir to combine evenly.
- Add Sauce and Cook: Whisk the prepared stir fry sauce again briefly, pour it over the chicken and vegetables, and gently stir to combine everything well. Bring the mixture to a boil, stirring occasionally, and let it boil for one minute until the sauce thickens and coats the ingredients.
- Serve: Remove from heat and serve immediately with steamed rice or chow mein noodles if desired for a complete meal.
Notes
- Cut vegetables uniformly to ensure even cooking.
- Adjust the amount of crushed red pepper flakes to control the spiciness of the dish.
- For gluten-free option, use tamari sauce instead of soy sauce.
- Cook the chicken in batches if your skillet is small to avoid overcrowding and ensure proper searing.
- Serve immediately for the best texture; leftovers can be refrigerated for up to 2 days.
