There is something truly comforting and exciting about a well-balanced stir fry, and this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe strikes that perfect harmony. Tender chicken cubes mingle with crisp-tender broccoli, vibrant bell peppers, and sweet baby carrots, all enveloped in a luscious honey soy sauce that delights your taste buds with its sweet, savory, and slightly spicy notes. It’s quick, colorful, and wildly satisfying—the kind of dish you’ll want to make again and again whether for a busy weeknight dinner or a casual gathering with friends.
Ingredients You’ll Need
These ingredients come together beautifully to create layers of texture and flavor. Each one plays a vital role—from the fresh vegetables adding crunch and color, to the honey soy sauce bringing a perfect balance of sweet and savory that ties everything together.
- 1 lb boneless, skinless chicken breast: Cut into 1-inch cubes for quick and even cooking.
- Salt and pepper to taste: Simple seasoning to enhance the natural flavors.
- 2 tbsp olive oil, divided: Used for cooking chicken and vegetables to a golden finish.
- 2 cups broccoli florets: Adds a fresh crunch and bright green color.
- 1/2 yellow bell pepper: Cut into 1-inch pieces, adds a sweet crunch and vibrant hue.
- 1/2 red bell pepper: Similarly diced to complement flavor and visual appeal.
- 1/2 cup baby carrots, sliced: Adds a hint of natural sweetness and satisfying texture.
- 2 tsp minced ginger: Infuses a warm, aromatic bite that awakens the palate.
- 2 garlic cloves, minced: Provides depth and a savory punch.
- 1 tbsp corn starch: The secret to thickening the sauce with a glossy finish.
- 2 tbsp cold water: Helps to dissolve the corn starch for a smooth sauce.
- 1/4 cup low sodium chicken broth: Adds a savory base without overpowering the dish.
- 3 tbsp low sodium soy sauce: Delivers rich umami flavor while keeping sodium in check.
- 1/4 cup honey: Sweetens the sauce with a natural floral note.
- 1 tbsp toasted sesame oil: Adds a toasty aroma that elevates the sauce.
- 1/2 tsp crushed red pepper flakes: Gives the dish a gentle kick of heat to balance the sweetness.
How to Make Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Step 1: Prepare the Stir Fry Sauce
Begin by whisking the corn starch and cold water in a medium bowl until the mixture is smooth and lump-free. This step ensures your sauce will thicken nicely later without any clumps. Then add the low sodium chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes to the bowl. Whisk everything together until blended perfectly, then set it aside for later use.
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the chicken cubes generously with salt and pepper. To avoid overcrowding and ensure even cooking, add the chicken in batches if needed. Let the chicken cook undisturbed for a few minutes until they develop a beautiful golden-brown crust, then flip and cook through, about 3 to 5 minutes total. Remove the chicken from the skillet and set it aside to rest.
Step 3: Sauté the Vegetables
Reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir occasionally and cook until the vegetables become crisp-tender, which usually takes about 3 to 4 minutes. Then add the minced ginger and garlic, stirring constantly for another minute so their aromas can infuse the dish without burning.
Step 4: Combine Chicken and Vegetables
Return the cooked chicken to the skillet with the vegetables, stirring so everything becomes nicely integrated. This combination lets the chicken reheat slightly without drying out, and readies it to soak up the flavorful sauce that follows.
Step 5: Add the Sauce and Finish Cooking
Give the prepared stir fry sauce a quick whisk to reincorporate any settled ingredients. Pour the sauce evenly over the chicken and vegetables, stirring gently to coat every piece. Bring the mixture to a rolling boil while stirring occasionally, then let it bubble for about one minute. This step thickens the sauce and ensures it clings deliciously to each bite.
Step 6: Serve and Enjoy
Remove the pan from heat and get ready to serve your masterpiece. This dish pairs wonderfully with steamed rice or chow mein noodles, soaking up any extra sauce and making every bite a delight.
How to Serve Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Garnishes
A sprinkle of toasted sesame seeds or chopped fresh green onions adds a lovely crunch and burst of color, making your chicken stir fry look even more inviting just before serving. A wedge of lime on the side also brightens up the flavors beautifully.
Side Dishes
This dish is a complete meal on its own, but serving it alongside fluffy jasmine rice or noodles can help soak up the honey soy sauce and balance the textures. For a refreshing contrast, try a light cucumber salad or steamed edamame beans on the side.
Creative Ways to Present
For an extra special touch, serve the stir fry inside fresh lettuce cups for a low-carb twist, or plate it over a bed of cauliflower rice for a nutrient-packed option. Arranging the colorful vegetables symmetrically around the chicken can also make your dish look like it belongs in a fancy restaurant.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will remain crisp-tender if you avoid overcooking during preparation, preserving the fresh texture when reheated gently.
Freezing
This chicken stir fry can be frozen, but it’s best to freeze it before adding the sauce to preserve the vegetable texture. Place cooked chicken and vegetables in a freezer-safe container or bag and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat with freshly made sauce for best results.
Reheating
Reheat gently in a skillet over medium heat or microwave on a lower power setting to prevent the chicken from drying out. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it and keep everything saucy and tender.
FAQs
Can I use different vegetables for this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe?
Absolutely! Feel free to swap in your favorites like snap peas, mushrooms, or zucchini. Just keep in mind the cooking times of different veggies to ensure everything stays crisp-tender.
Is there a substitute for cornstarch in the sauce?
You can use arrowroot powder or potato starch as a thickening alternative. Just use the same amount and mix with cold water before adding it to the sauce for a smooth consistency.
How spicy is this dish?
The crushed red pepper flakes add a gentle warmth rather than overwhelming heat. You can adjust the amount or omit them altogether depending on your spice tolerance.
Can this recipe be made gluten-free?
Yes! Use gluten-free soy sauce or tamari and ensure your chicken broth is gluten-free to make this recipe safe for gluten-sensitive diets.
What can I use instead of honey if I am vegan or allergic?
Maple syrup or agave nectar make great vegan-friendly substitutes that provide a similar sweetness and consistency in the honey soy sauce.
Final Thoughts
Once you try this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe, you’ll discover just how simple it is to create a nourishing, vibrant meal that feels special without any fuss. It’s perfect for busy days when you want something healthy and delicious fast. I can’t wait for you to savor each bite and maybe even share this favorite with your loved ones!
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Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A quick and flavorful Chicken Stir Fry featuring tender chicken breast cubes sautéed with crisp-tender broccoli, bell peppers, and carrots, all tossed in a deliciously sweet and savory honey soy sauce with a hint of spice. Perfect for a wholesome weeknight dinner ready in under 20 minutes.
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
- Prepare the Stir Fry Sauce: In a medium bowl, whisk together the corn starch and cold water until smooth. Add the chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk thoroughly to combine and set the sauce aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the chicken cubes with salt and pepper, then add them in batches to avoid overcrowding. Cook for 3 to 5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce the heat to medium and 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 until vegetables are crisp-tender, about 3-4 minutes. Add minced ginger and garlic, cooking for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and stir to combine evenly.
- Add the Sauce and Finish Cooking: Whisk the prepared stir fry sauce once more, then pour it over the chicken and vegetables in the skillet. Stir gently to coat everything evenly. Bring the mixture to a boil, stirring occasionally, and let it boil for 1 minute to thicken the sauce.
- Serve: Remove from heat and serve the chicken stir fry immediately over cooked rice or chow mein noodles, if desired, for a complete meal.
Notes
- To avoid overcrowding when cooking the chicken, cook in batches to ensure proper browning and even cooking.
- Use low sodium soy sauce and chicken broth to control the saltiness of the dish.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Serve over steamed rice or noodles for a complete meal.
- Adjust crushed red pepper flakes to your preferred spice level.
