Description
This Chicken Stir Fry with Vegetables and Honey Soy Sauce is a quick and delicious weeknight meal featuring tender chicken breast cubes sautéed with crisp-tender broccoli, colorful bell peppers, and carrots. Tossed in a flavorful honey soy sauce with hints of ginger, garlic, and toasted sesame oil, this dish offers a perfect balance of savory and sweet flavors. Ready in just 18 minutes, it’s perfect served over steamed rice or noodles for a satisfying and healthy dinner.
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
Sauce
- 2 tsp minced ginger
- 2 garlic cloves, minced
- 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 keep the chicken moist, cook in batches and avoid overcrowding the pan.
- For a vegetarian version, substitute chicken with firm tofu or tempeh.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Serve with rice, quinoa, or noodles for a fulfilling meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
