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
Scale
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
