Why You’ll Love This Recipe
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Quick and simple: you’ll have dinner on the table in less than 20 minutes.
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Balanced: chicken protein + vibrant vegetables in one pan.
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Flavorful: the honey-soy-sesame sauce brings sweet, savory, and Asian flair.
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Flexible: you can easily swap in different veggies or even chicken thighs if you prefer.
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Family friendly: the sauce has universal appeal (kids and adults alike) thanks to the touch of honey.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
½ yellow bell pepper, cut into 1‑inch pieces
½ red bell pepper, cut into 1‑inch pieces
½ cup baby carrots, sliced
2 tsp minced ginger
2 garlic cloves, minced
Stir Fry Sauce:
1 tbsp cornstarch
2 tbsp cold water
¼ cup low-sodium chicken broth
3 tbsp low-sodium soy sauce
¼ cup honey
1 tbsp toasted sesame oil
½ tsp crushed red pepper flakes (optional)
Directions
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In a medium-sized bowl, whisk together the cornstarch and cold water. Then add the chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Set the sauce aside.
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Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 3–5 minutes or until fully cooked. Remove the chicken and set it aside.
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Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add broccoli, bell peppers, and carrots. Stir occasionally until vegetables are crisp-tender. Add garlic and ginger; cook for 1 more minute.
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Return chicken to the skillet and stir to combine.
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Whisk the sauce again, then pour it over the chicken and vegetables. Stir and bring to a boil. Let it boil for 1 minute to thicken.
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Serve immediately, optionally over rice or noodles.
Servings and timing
Servings: 4
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Variations
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Swap chicken breast for chicken thighs for a juicier texture.
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Use other vegetables like mushrooms, zucchini, snow peas, or green beans.
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Add sriracha or extra red pepper flakes for more heat.
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Substitute maple syrup or brown sugar for the honey.
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Make it vegetarian with tofu or tempeh and use vegetable broth instead of chicken broth.
Storage/Reheating
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To store: Let cool and refrigerate in an airtight container for up to 3–4 days.
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To reheat: Reheat in a skillet over medium heat or microwave in short intervals, adding a splash of water or broth if needed.
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Note: Vegetables may lose some crispness after storage, but the flavor remains great.
FAQs
Will this recipe work with frozen vegetables?
Yes, frozen vegetable mixes work well. Just thaw first or cook from frozen and monitor for softness.
Can I use a different protein instead of chicken?
Definitely. Try shrimp, beef, pork, or tofu. Adjust cooking times accordingly.
Is it possible to make this gluten-free?
Yes, just use gluten-free soy sauce or tamari and confirm the other ingredients are gluten-free.
Can I prepare parts of this recipe ahead of time?
Yes. Chop veggies and chicken and make the sauce in advance. Store separately in the fridge until ready to cook.
How can I reduce the sugar in the sauce?
Use less honey or replace it with a lower-glycemic sweetener like agave. You can also omit it for a less sweet version.
Will this still taste good if made in a large batch?
Yes, just ensure you have a big enough pan to avoid steaming. You may need a little extra cornstarch to thicken the sauce.
What should I serve with this stir fry?
It pairs well with steamed rice, noodles, or cauliflower rice. A simple salad or steamed greens make great sides.
Can I freeze leftovers?
Yes, though the vegetables may soften upon reheating. Consider freezing the chicken and sauce, and adding fresh veggies later.
How can I adjust this for a low-sodium diet?
Use low-sodium broth and soy sauce, skip added salt, and bulk up the vegetables to spread out the sodium content.
What’s the best way to get crisp vegetables when stir-frying?
Make sure your skillet is hot, don’t overcrowd, and cook just until crisp-tender. Fresh vegetables work better than frozen for texture.
Conclusion
This easy chicken stir fry delivers a quick, balanced, and flavorful dinner that fits into any busy schedule. Its flexibility with proteins and vegetables means you can make it your own, and the simple sauce ties everything together beautifully. Once you try it, it’s sure to become a staple in your weekly meal plan.
