If you’re looking for a savory, vibrant, and wonderfully quick dinner, Chicken Stir Fry with Vegetables and Honey Soy Sauce is just the ticket. This dish is a harmony of colorful crisp-tender veggies, succulent chicken, and a deliciously sticky-sweet sauce with the right balance of soy and honey. It comes together in a single pan in around 30 minutes, making it perfect for busy weeknights or when you’re craving takeout flavors from your own kitchen. Trust me, this is the stir fry you’ll come back to again and again!
Ingredients You’ll Need
The beauty of Chicken Stir Fry with Vegetables and Honey Soy Sauce is in its straightforward, wholesome ingredients. Every component has a job—whether it’s adding crunch, creating savoriness, or delivering that glossy glaze we all love.
- Chicken breasts: Sliced thin, they cook up juicy and quickly soak in the sauce.
- Cornstarch: Tossed with the chicken for tenderness and helps the sauce cling beautifully.
- Vegetable oil: Splitting the oil lets each ingredient cook perfectly without sticking.
- Broccoli florets: Essential for that pop of green and the classic stir fry crunch.
- Red bell pepper: Adds sweetness and a burst of vibrant color.
- Carrot: Brings subtle earthy sweetness and a bit of bite.
- Zucchini: Sliced into half moons, it softens slightly for lovely texture contrast.
- Garlic: Freshly minced for unmistakable punch and aroma.
- Fresh ginger: Grated for a zippy, fragrant lift.
- Low-sodium soy sauce: The salty, savory backbone of the sauce.
- Honey: Infuses the sauce with mellow sweetness that balances the savory notes.
- Rice vinegar: Adds a delicate tanginess, brightening the whole dish.
- Sesame oil: Just a splash for nutty flavor and that classic Asian-inspired aroma.
- Cornstarch slurry: A must for thickening the sauce so it clings to every morsel.
How to Make Chicken Stir Fry with Vegetables and Honey Soy Sauce
Step 1: Prepare the Chicken
Toss those thinly sliced strips of chicken with cornstarch in a medium bowl. Coating the chicken this way is a small step, but it’s worth its weight in gold: it creates that tender texture you expect from your favorite stir fry while letting the sauce stick to every bite.
Step 2: Whisk Together the Honey Soy Sauce
Grab a small bowl and whisk together the soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry. This mixture becomes the heartbeat of your Chicken Stir Fry with Vegetables and Honey Soy Sauce, promising a glossy, sweet-savory finish that ties everything together.
Step 3: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high. Add your cornstarch-coated chicken and stir fry for 5 to 7 minutes. You’re looking for gorgeous golden color and thorough cooking. Remove the chicken once done and park it on a plate.
Step 4: Cook the Vegetables and Aromatics
In goes the second tablespoon of oil. Place broccoli, bell pepper, carrot, and zucchini in the pan, stirring for 4 to 5 minutes until they’re enticingly tender-crisp—never mushy! Add the garlic and ginger, giving everything one fragrant minute to bloom.
Step 5: Combine and Finish with Sauce
Return the cooked chicken back to the skillet, then pour in that luscious honey soy sauce. Stir thoroughly and cook for another 2 to 3 minutes. You’ll see the sauce thicken and coat every piece; that’s when you know your Chicken Stir Fry with Vegetables and Honey Soy Sauce is ready to shine.
How to Serve Chicken Stir Fry with Vegetables and Honey Soy Sauce
Garnishes
Finishing touches make all the difference! A sprinkle of toasted sesame seeds or a shower of fresh green onions take your Chicken Stir Fry with Vegetables and Honey Soy Sauce to the next level. They add flavor, texture, and a little restaurant-worthy flourish.
Side Dishes
This stir fry is practically begging to be served over steaming bowls of jasmine rice, brown rice, or chewy noodles. If you’re in the mood for low-carb, try it over cauliflower rice or even quinoa. The extra grains or veggies soak up all that sumptuous sauce.
Creative Ways to Present
Why not serve your Chicken Stir Fry with Vegetables and Honey Soy Sauce in lettuce cups for a light, hand-held dinner? Or spoon it over a bed of crisp ramen noodles for crunch. You can even portion it into bento boxes for lunch prep—delicious and impressive!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep them in an airtight container in the fridge. The stir fry will stay fresh for up to 3 days, still packing plenty of punch in both flavor and texture when reheated.
Freezing
Want to freeze a batch? Absolutely! Allow Chicken Stir Fry with Vegetables and Honey Soy Sauce to cool completely, then transfer to freezer-safe bags or containers. It keeps well for up to 2 months—just keep in mind the vegetables will soften a bit after thawing.
Reheating
For best results, reheat in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. This helps maintain the fresh taste and prevents the chicken from becoming overly dry or the sauce too thick.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs offer even more juiciness and deeper flavor in Chicken Stir Fry with Vegetables and Honey Soy Sauce. Just slice them thinly and follow the same cooking instructions.
What other vegetables can I include?
Feel free to get creative. Snow peas, mushrooms, baby corn, or even snap peas make delicious additions and add more color and crunch to your stir fry. It’s a perfect way to use up what’s in your fridge.
Is this recipe gluten-free?
The only ingredient in question is the soy sauce. Simply substitute with tamari or a certified gluten-free soy sauce to make Chicken Stir Fry with Vegetables and Honey Soy Sauce fully gluten-free.
Can I make the sauce ahead of time?
Definitely. Whisk together the honey soy sauce up to two days in advance and store it covered in the fridge. Give it a stir before adding to the stir fry for that fresh, glossy finish.
How can I make this dish spicier?
If you crave heat, simply add a pinch of red pepper flakes or a splash of sriracha to the sauce. It instantly transforms Chicken Stir Fry with Vegetables and Honey Soy Sauce from sweet-savory to sweet-savory-spicy.
Final Thoughts
This Chicken Stir Fry with Vegetables and Honey Soy Sauce truly delivers the best of both worlds: speedy prep and restaurant-worthy flavors. I hope you give it a try and discover how simple, satisfying, and versatile this recipe can be for your next dinner night!
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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 recipe is a quick and flavorful dish that combines tender chicken strips with a colorful mix of vegetables in a delicious sweet and savory sauce. Perfect for a busy weeknight dinner!
Ingredients
For the Chicken Stir Fry:
- 1 1/2 lbs boneless, skinless chicken breasts (sliced into thin strips)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (divided)
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 carrot (thinly sliced)
- 1 zucchini (sliced into half moons)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
For the Honey Soy Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Prepare the Chicken: Toss the sliced chicken with cornstarch until coated.
- Make the Honey Soy Sauce: Whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry.
- Cook the Chicken: Stir-fry chicken until cooked; set aside.
- Stir-Fry Vegetables: Cook broccoli, bell pepper, carrot, and zucchini with garlic and ginger.
- Combine and Serve: Return chicken to the pan, add sauce, and cook until thickened. Serve hot over rice or noodles.
Notes
- Customize with your favorite vegetables like snap peas, mushrooms, or baby corn.
- For a spicier version, add a pinch of red pepper flakes or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 390
- Sugar: 9g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
