Description
This quick and flavorful Chicken Stir Fry with Vegetables and Honey Soy Sauce is a perfect weeknight dinner. Tender chicken breast is cooked to golden perfection and tossed with crisp-tender broccoli, colorful bell peppers, and baby carrots, all coated in a delicious honey soy sauce infused with garlic, ginger, and sesame oil. Ready in just 18 minutes, this stir fry is a savory-sweet, spicy, and nutritious meal that pairs wonderfully with rice or noodles.
Ingredients
Scale
Protein & Seasoning
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper to taste
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
Cooking Oil
- 2 tbsp olive oil, divided
Instructions
- Prepare the Stir Fry Sauce: In a medium bowl, whisk together the corn starch and cold water until smooth. Then add the chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk thoroughly to combine and set aside the sauce mixture.
- 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 to the skillet in batches to avoid overcrowding. Cook each batch for 3 to 5 minutes until the chicken is cooked through and lightly browned. Remove the cooked chicken from the skillet and set aside.
- Sauté the Vegetables: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir occasionally and cook the vegetables until they are crisp-tender, about 3-4 minutes. Add the minced ginger and garlic and cook for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables, stirring gently to combine everything evenly.
- Add the Sauce and Finish Cooking: Whisk the prepared stir fry sauce again, then pour it over the chicken and vegetable mixture in the skillet. Stir gently to coat everything with the sauce. Bring the mixture to a boil while stirring occasionally and let it boil for about 1 minute to thicken the sauce.
- Serve: Remove the skillet from heat. Serve the chicken stir fry immediately over cooked rice or chow mein noodles if desired, for a complete and satisfying meal.
Notes
- To prevent the chicken from becoming tough, avoid overcrowding the pan while cooking; cook in batches if necessary.
- Feel free to substitute vegetables based on seasonality or preference, such as snap peas or mushrooms.
- Adjust the crushed red pepper flakes to control spiciness to your taste.
- This stir fry pairs well with jasmine rice, brown rice, or your favorite noodles.
- Use low sodium soy sauce and chicken broth to keep the dish healthier and control salt content.
