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
Scale
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
