If you’re craving a weeknight dinner that’s both quick and bursting with flavor, you’re going to fall in love with this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe. It brings together juicy chicken, vibrant veggies, and a glossy honey soy sauce that clings to every bite. The whole meal comes together in just about 30 minutes, making it perfect for busy evenings when you want something homemade, healthy, and irresistibly delicious.
Ingredients You’ll Need
The magic of this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe lies in its simple, wholesome ingredients. Each one plays a special role—adding flavor, color, or that perfect stir-fry texture. Here’s what you’ll need and why they matter:
- Boneless, skinless chicken breasts or thighs (1 1/2 pounds): Choose either for tender, juicy protein that soaks up the sauce beautifully.
- Cornstarch (2 tablespoons): Helps the chicken crisp up and thickens the sauce for that classic glossy finish.
- Vegetable oil (2 tablespoons, divided): A neutral oil that’s perfect for high-heat stir-frying.
- Broccoli florets (2 cups): Adds crunch and a dose of green goodness.
- Red bell pepper, sliced (1): For sweetness, color, and a hint of crunch.
- Carrots, thinly sliced (1 cup): Their natural sweetness pairs perfectly with the honey in the sauce.
- Zucchini, sliced into half-moons (1): Brings a mild, tender bite and beautiful color contrast.
- Garlic, minced (3 cloves): Essential for deep, savory aroma.
- Fresh ginger, grated (1 teaspoon): Adds a zesty, warming kick that brightens the entire dish.
- Low-sodium soy sauce (1/3 cup): The foundation of the honey soy sauce—salty, umami-rich, and never overpowering.
- Honey (3 tablespoons): Balances the savory flavors with a touch of natural sweetness.
- Rice vinegar (1 tablespoon): Lends a gentle tang that lifts every bite.
- Sesame oil (1 tablespoon): Just a drizzle gives that toasty, nutty finish you expect in a great stir fry.
- Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water): Ensures the sauce clings to every morsel, making the dish delightfully saucy.
How to Make Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Step 1: Prep the Chicken
Start by slicing your chicken into thin strips so it cooks evenly and quickly. Toss those pieces with cornstarch—this not only helps the chicken brown beautifully but also helps create that velvety texture you love in a restaurant stir fry. Set the chicken aside as you prep the rest of your ingredients.
Step 2: Whisk the Honey Soy Sauce
In a small bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, and your cornstarch slurry. Whisk until everything is smooth and glossy. This honey soy sauce is truly the heart of the Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe, balancing savory, sweet, and tangy notes for a sauce you’ll want to drizzle on everything.
Step 3: Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Spread the chicken in a single layer and let it sizzle undisturbed for a couple of minutes before flipping. This ensures golden, flavorful edges. Once the chicken is cooked through, transfer it to a plate and keep it handy for later.
Step 4: Stir Fry the Vegetables
Add the remaining oil to your pan. Toss in the broccoli, bell pepper, carrots, and zucchini. Stir-fry them for 4 to 6 minutes, just until they’re crisp-tender—vivid in color and still with a satisfying crunch. In the last 30 seconds, add your minced garlic and grated ginger for a fragrant punch that infuses the entire stir fry.
Step 5: Combine and Finish
Return the cooked chicken to the pan with the veggies. Pour in that luscious honey soy sauce and toss everything together. Stir continuously for 2 to 3 minutes, allowing the sauce to thicken and coat every piece of chicken and vegetable. Once glossy and piping hot, your Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe is ready to serve!
How to Serve Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Garnishes
The right garnish can take your stir fry from everyday to extraordinary. Sprinkle on toasted sesame seeds for crunch or scatter chopped green onions for a burst of freshness. A few cilantro leaves or a wedge of lime can also add an unexpected pop of flavor and color.
Side Dishes
This dish is delicious served over steamed jasmine or brown rice, but don’t be afraid to get creative! Try it with fluffy quinoa, quick-cooking rice noodles, or even cauliflower rice for a lighter option. The sauce soaks into every grain or noodle, making each bite unforgettable.
Creative Ways to Present
For a fun twist, serve the Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe in lettuce cups for a fresh, hand-held meal. Or pile it high in a big sharing platter, letting everyone dig in family-style. You can even use leftovers to fill wraps or spring rolls for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors continue to meld, making the next day’s lunch almost as good as dinner the night before!
Freezing
You can freeze this dish if needed. Let the stir fry cool completely, then portion it into freezer-safe containers. Store for up to 2 months. For best texture, freeze the chicken and sauce separately from the veggies, if possible, as some vegetables (like zucchini) can become softer after thawing.
Reheating
To reheat, simply warm the Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat in the microwave, stirring halfway through for even warmth.
FAQs
Can I use other vegetables in this stir fry?
Absolutely! This recipe is incredibly flexible. Try snap peas, baby corn, mushrooms, or snow peas—whatever is in season or in your fridge will work beautifully in this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe.
Is it okay to substitute chicken with another protein?
Definitely! Shrimp, beef strips, tofu, or even tempeh are all fantastic swaps. Just adjust the cooking time as needed to ensure everything is cooked through and tender.
How can I make this dish gluten-free?
Simply swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos. Double-check your other ingredients, and you’ll have a gluten-free Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe in no time.
Can I prep this dish ahead of time for meal prep?
Yes! Chop the veggies and chicken, and whisk together the sauce in advance. Store them separately in the fridge. When you’re ready, just stir-fry everything as directed for a speedy, fresh meal.
What’s the best way to keep the vegetables crisp?
Stir-fry the veggies over high heat and avoid overcrowding the pan. This ensures they cook quickly and retain their vibrant color and satisfying crunch, making your Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe as delightful as possible.
Final Thoughts
This Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe is a weeknight hero that never disappoints. It’s colorful, quick, and loaded with flavor that everyone will love. Give it a try, and you’ll find yourself coming back to this easy, satisfying stir fry again and again!
Print
Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Stir Fry with Vegetables and Honey Soy Sauce is a quick and healthy Asian-inspired dish featuring tender chicken breasts cooked with fresh broccoli, bell peppers, carrots, and zucchini in a flavorful honey soy sauce. Perfect for a nutritious weeknight dinner, it combines vibrant vegetables with a savory-sweet glaze and can be served over steamed rice or noodles.
Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, thinly sliced
- 1 zucchini, sliced into half-moons
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Honey Soy Sauce
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Coat the Chicken: Toss the thinly sliced chicken with 2 tablespoons of cornstarch until evenly coated to help create a light crust when cooked.
- Prepare the Sauce: In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and the cornstarch slurry. Set aside.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, turning halfway through, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: Add the remaining tablespoon of vegetable oil to the pan. Stir-fry the broccoli florets, sliced red bell pepper, carrots, and zucchini for 4 to 6 minutes until they are crisp-tender.
- Add Aromatics: Add the minced garlic and grated fresh ginger to the vegetables and cook for 30 seconds until fragrant.
- Combine Chicken and Sauce: Return the cooked chicken to the pan. Pour in the prepared honey soy sauce and stir well to combine all the ingredients. Cook for an additional 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Serve the stir fry hot over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired for added texture and flavor.
Notes
- For extra flavor, marinate the chicken in a tablespoon of soy sauce and minced garlic for 15 minutes before cooking.
- You can use frozen stir-fry vegetables to save preparation time; just adjust cooking time accordingly.
- To make the dish gluten-free, substitute low-sodium tamari for soy sauce.
- Add chili flakes or Sriracha for a spicy kick if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 350
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
