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Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe

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3.8 from 88 reviews

A quick and flavorful Chicken Stir Fry recipe featuring tender chicken breast and crisp fresh vegetables tossed in a savory homemade stir fry sauce. Perfect for a healthy weeknight dinner that comes together in under 20 minutes.

  • Author: Sarah
  • 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

  1. Prepare the Stir Fry Sauce: In a medium bowl, whisk together 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 well to combine and set aside.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes in batches if needed to avoid overcrowding. Season with salt and pepper. Cook for 3 to 5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables: Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet. Add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 to 4 minutes. Add the minced ginger and garlic and cook for an additional minute until fragrant.
  4. Combine Chicken and Vegetables: Return the cooked chicken to the skillet and stir to combine evenly with the vegetables.
  5. Add the Sauce and Finish Cooking: Whisk the prepared stir fry sauce once more and pour it over the chicken and vegetables in the skillet. Stir gently to evenly coat everything in the sauce. Bring the mixture to a boil, stirring occasionally, and allow to boil for 1 minute until the sauce thickens.
  6. Serve: Remove from heat and serve immediately. Enjoy with steamed rice or chow mein noodles as desired for a complete meal.

Notes

  • For an extra spicy kick, increase the crushed red pepper flakes to 1 teaspoon.
  • Use low sodium soy sauce and chicken broth to control the sodium content.
  • Feel free to swap out vegetables with snap peas, mushrooms, or baby corn for variety.
  • Cook chicken in batches if your pan is not large enough to avoid steaming instead of browning.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookingwithsarah.com/chicken-stir-fry-with-vegetables-and-honey-soy-sauce-recipe/