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
Scale
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.
