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If you’re looking for a dish that bursts with color, flavor, and just the right balance of sweet and savory, you’ve come to the right place. This Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe is a vibrant, quick-to-make meal that brings together tender chicken, crisp veggies, and a luscious honey soy sauce that will have you coming back for seconds. Every bite delivers a perfect harmony of textures and tastes that feel both comforting and exciting, making it an ideal go-to for busy weeknights or when you want to impress without a fuss.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this recipe truly shine. Each component plays a vital role in layering flavors, adding texture, or bringing a pop of color to your plate. You’ll love how easily these essentials come together to create something spectacular.
- 1 lb boneless, skinless chicken breast: Cut into 1-inch cubes to ensure quick, even cooking and tender bites.
- Salt and pepper: Basic but essential for seasoning and enhancing the natural flavors.
- 2 tbsp olive oil, divided: Used for sautéing chicken and vegetables, offering a rich, subtle flavor.
- 2 cups broccoli florets: Adds crunch, vibrant green color, and important nutrients.
- 1/2 yellow bell pepper: Cut into pieces for sweetness and bright yellow hues.
- 1/2 red bell pepper: Adds a mild peppery flavor and striking red color.
- 1/2 cup baby carrots, sliced: Sweet, tender, and a lovely orange splash in every forkful.
- 2 tsp minced ginger: Delivers a warm, zesty kick that wakes up the palate.
- 2 garlic cloves, minced: Infuses the dish with a fragrant depth of flavor.
- 1 tbsp corn starch: Helps thicken the honey soy sauce for the perfect glaze.
- 2 tbsp cold water: Used to dissolve the corn starch smoothly into the sauce.
- 1/4 cup low sodium chicken broth: A savory base for the stir fry sauce that’s not overpowering.
- 3 tbsp low sodium soy sauce: Provides the essential umami punch with less saltiness.
- 1/4 cup honey: Sweetens the sauce naturally, balancing the salt and spice beautifully.
- 1 tbsp toasted sesame oil: Adds a nutty aroma that makes the sauce irresistible.
- 1/2 tsp crushed red pepper flakes: Just the right amount of heat to keep things lively without overwhelming.
How to Make Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Step 1: Prepare the Honey Soy Sauce
Start by whisking the corn starch and cold water in a medium bowl until completely smooth; this ensures your sauce won’t have any lumps. Then add the chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk together all these ingredients thoroughly to create a perfectly balanced stir fry sauce that is both sweet and savory with a hint of heat. Set this aside while you cook the other components.
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat to get a nice sear. Season your chicken cubes lightly with salt and pepper for basic seasoning. Add the chicken to the skillet in batches to prevent overcrowding so that each piece browns beautifully. Cook the chicken for about 3 to 5 minutes until the outside is golden and the inside is cooked through. Then, remove the chicken from the skillet and set it aside—don’t worry, it will rejoin the party soon!
Step 3: Stir-Fry the Vegetables
Lower the heat to medium and pour in the remaining olive oil. Add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Give the vegetables a good toss every so often and cook them until tender-crisp—this should take about 3 to 4 minutes. As the veggies soften, stir in the minced ginger and garlic and cook for an additional minute to release their fragrant oils, giving your stir fry that signature aromatic punch.
Step 4: Combine Chicken and Vegetables
Return the cooked chicken to the skillet with the colorful vegetables. Stir everything gently but thoroughly to make sure the chicken and veggies are evenly mixed—this helps every bite deliver a perfect balance of protein and fresh produce.
Step 5: Add the Sauce and Thicken
Give your prepared sauce one more good whisk to remix any settled ingredients, then pour it evenly over the chicken and vegetables. Stir gently to coat all the pieces with the glossy honey soy sauce. Bring the mixture to a boil while stirring occasionally, and let it bubble for about a minute until the sauce thickens into a beautiful glaze that clings to every ingredient.
Step 6: Serve and Enjoy
Remove the skillet from the heat and serve your homemade Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe immediately. It’s fantastic over freshly steamed rice or tossed with chow mein noodles for a more substantial meal. Either way, you’re in for a satisfying, mouthwatering dish that feels both indulgent and nourishing.
How to Serve Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Garnishes
To make your presentation pop and add extra layers of texture, sprinkle some toasted sesame seeds or chopped green onions on top just before serving. A few fresh cilantro leaves can also bring a lovely herbal freshness that complements the rich sauce beautifully.
Side Dishes
This chicken stir fry pairs wonderfully with simple steamed jasmine rice or brown rice for a wholesome meal. For a fun twist, serve it alongside vegetable fried rice or crunchy chow mein noodles that soak up the delicious sauce. If you want to keep things light, a crisp cucumber salad makes a refreshing contrast with the warm stir fry.
Creative Ways to Present
If you’re hosting or want to elevate the dining experience, serve the stir fry in individual small skillets or on vibrant, colorful plates to highlight the vivid vegetables. Wrapping the stir fry in large lettuce leaves is another creative idea for a fresh handheld bite that’s fun and healthy. You can also layer the chicken stir fry over a bed of cauliflower rice for a low-carb option that doesn’t sacrifice any flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe are best stored in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making them perfect for quick lunches or easy dinners later in the week.
Freezing
If you want to freeze the stir fry, it’s best to separate the sauce from the chicken and vegetables before freezing. Freeze the chicken and veggies in a suitable container, and store the sauce in a smaller airtight jar or bag. Thaw both overnight in the refrigerator and then combine them while reheating for optimal texture and flavor.
Reheating
Reheat your leftovers gently in a skillet over medium heat, stirring occasionally to warm everything evenly without drying out the chicken or vegetables. You can add a splash of water or extra broth if the sauce thickens too much. Reheating in the microwave works too, but cover the dish to keep moisture locked in and stir halfway through.
FAQs
Can I use other vegetables besides broccoli and bell peppers?
Absolutely! This recipe is very flexible. Snow peas, snap peas, mushrooms, or baby corn are fantastic alternatives that work well. Just adjust the cooking time depending on the vegetable’s texture so you maintain that perfect tender-crisp bite.
Is this dish spicy?
It has a mild heat from the crushed red pepper flakes, but it’s not overly spicy. You can easily increase or decrease the amount to match your personal heat tolerance, or omit it altogether for a completely mild version.
What’s the best way to cut chicken for stir-frying?
Cutting the chicken into uniform 1-inch cubes ensures they cook quickly and evenly. This small size helps them brown nicely without drying out, giving you tender, juicy bites every time.
Can I make this recipe gluten-free?
Yes! Simply swap the soy sauce for a gluten-free tamari or coconut aminos and ensure your chicken broth and other ingredients are gluten-free. The rest of the recipe remains the same and just as delicious.
How long does the sauce take to thicken?
Once you bring the stir fry mixture to a boil with the sauce added, it usually takes about one minute of gentle boiling for the sauce to thicken to a beautiful glaze that coats the chicken and vegetables perfectly.
Final Thoughts
This Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe truly feels like a home-cooked hug on a plate. Its simplicity, vibrant colors, and dynamic flavors make it one of those dishes you’ll want to keep in your regular rotation. Whether you’re cooking for your family or entertaining friends, this stir fry promises both convenience and satisfaction. Give it a try—you might just find your new favorite weeknight winner!
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Print
Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This vibrant Chicken Stir Fry with Vegetables and Honey Soy Sauce is a quick and delicious meal perfect for busy weeknights. Tender chicken breast is stir-fried with crisp broccoli, colorful bell peppers, and baby carrots, then coated in a flavorful honey soy sauce with a hint of spice and toasted sesame oil. Ready in just 18 minutes, this dish offers a perfect balance of sweet, savory, and spicy flavors, making it an ideal wholesome dinner option for the whole family.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil, divided
Vegetables
- 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
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 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 to 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: 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.
- Finish and 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
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Adjust the crushed red pepper flakes to control the spiciness.
- Cook vegetables to your preferred tender-crisp texture; avoid overcooking to retain nutrients and color.
- This dish pairs well with steamed jasmine rice or noodles.
- For extra flavor, garnish with chopped green onions or toasted sesame seeds.
