If you are craving a vibrant, wholesome, and flavorful dinner, look no further than this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe. It brings together tender strips of chicken coated in a light cornstarch crust, perfectly crisp-tender veggies, and a luscious honey soy sauce that’s both sweet and savory. Every bite delivers a mouthwatering combination of textures and tastes that remind me of my favorite takeout but with the freshness and satisfaction of homemade cooking. This recipe is a true weeknight hero that’s as fun to make as it is to eat.
Ingredients You’ll Need
The secret to this dish’s magic lies in its simple, fresh ingredients. Each one plays a key role—whether it’s the chicken providing protein, the colorful vegetables adding crunch and nutrients, or the sauce tying everything together with a balance of sweet and salty flavors.
- 1 pound boneless skinless chicken breasts: Sliced thin for quick and even cooking.
- 2 tablespoons cornstarch: Helps create a nice coating that locks in juices.
- 2 tablespoons vegetable oil (divided): Essential for stir-frying and achieving that satisfying golden sear.
- 1 red bell pepper: Adds bright color and sweetness.
- 1 yellow bell pepper: Offers a cheerful hue and crisp bite.
- 1 cup broccoli florets: Perfectly firm and nutritious green crunch.
- 1 cup snap peas: Sweet, crunchy, and full of freshness.
- 2 cloves garlic (minced): Provides a punch of aromatic depth.
- 1 teaspoon fresh ginger (grated): Adds warmth and zest.
- For the Honey Soy Sauce:
- ¼ cup low-sodium soy sauce: Salty base that balances the sweetness.
- 2 tablespoons honey: Brings natural sweetness and glossy finish.
- 1 tablespoon rice vinegar: Adds a touch of tang to brighten flavors.
- 1 tablespoon sesame oil: Imparts a toasty, nutty aroma.
- 1 teaspoon cornstarch (optional): For thickening the sauce if desired.
- 2 tablespoons water: Helps blend and adjust sauce consistency.
How to Make Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Step 1: Prepare the Chicken
Begin by tossing your thinly sliced chicken strips in 2 tablespoons of cornstarch until every piece is lightly coated. This step is crucial because it guarantees a velvety sauce cling and a tender texture once cooked.
Step 2: Whisk Together the Honey Soy Sauce
In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, and water. If you like your sauce thicker and more clingy, go ahead and whisk in a teaspoon of cornstarch. The combination of these ingredients creates that iconic, irresistible balance of sweet and salty flavors.
Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Lay the chicken strips carefully in a single layer to ensure even browning. Cook for about 4 to 5 minutes until they develop a golden crust and are cooked through. Then, remove the chicken from the pan and set it aside to rest briefly.
Step 4: Stir Fry the Vegetables
Using the same skillet, add the remaining tablespoon of oil. Toss in the red and yellow bell peppers, broccoli florets, and snap peas. Stir fry these vibrant veggies for 4 to 5 minutes until they are just tender yet retain that pleasing crisp texture. Then, add minced garlic and grated ginger for a final 30 seconds of cooking—the aroma will instantly lift the dish.
Step 5: Combine and Finish
Return the cooked chicken back to the skillet, pour in your honey soy sauce, and stir everything thoroughly to coat. Let the mixture cook for another 1 to 2 minutes until the sauce thickens slightly and all components are hot and ready to serve.
How to Serve Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
Garnishes
To elevate your Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe, consider sprinkling it with toasted sesame seeds or chopped green onions. Adding crushed red pepper flakes can introduce a delightful, subtle heat if you enjoy a spicy kick. These garnishes not only add visual appeal but also extra layers of flavor and texture.
Side Dishes
This stir fry is perfect served over steamed jasmine rice or fluffy brown rice for a wholesome meal. For a low-carb option, serve it alongside cauliflower rice or even sautéed noodles. These sides will soak up the sauce beautifully, making every bite comforting and complete.
Creative Ways to Present
If you’re hosting a casual dinner or want to impress guests, serve this Chicken Stir Fry nestled inside crisp lettuce cups or wrapped in warm tortillas for a fusion twist. You can also plate it in a colorful bowl layered with rice and sprinkle fresh herbs like cilantro or basil on top for an extra burst of freshness.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down before refrigerating to keep the vegetables crisp and chicken tender.
Freezing
While freezing this dish is possible, it’s best to freeze only the cooked chicken and sauce separately from the vegetables to retain the crunch. Place the chicken and sauce in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and quickly stir-fry fresh veggies to combine.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. This method helps maintain the freshness of the vegetables and prevents the chicken from drying out. Avoid microwaving directly if you want to keep the dish textures intact.
FAQs
Can I use other vegetables in this recipe?
Absolutely! This Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe is very adaptable. Feel free to swap or add veggies like carrots, mushrooms, zucchini, or baby corn based on what you have in your fridge or personal preference.
How can I make this recipe gluten-free?
Simply substitute the low-sodium soy sauce with tamari or a gluten-free soy sauce alternative. Also, ensure that any other ingredients, such as rice vinegar, do not contain gluten. These small changes make this dish safe and delicious for gluten-sensitive diners.
Is it possible to make this dish vegetarian?
Yes! Replace the chicken with firm tofu or tempeh, and follow the same steps. Press the tofu beforehand to remove excess moisture and coat it lightly with cornstarch for the best texture when stir-fried.
Can I prepare the sauce ahead of time?
Definitely. The honey soy sauce can be whisked together and stored in the refrigerator for up to a week. This makes assembling the dish quicker when you’re ready to cook.
What can I use instead of cornstarch?
If you don’t have cornstarch, arrowroot powder or potato starch are excellent substitutes that will help achieve that same velvety coating and sauce thickness.
Final Thoughts
This Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe is one of those dishes that just feels like a warm hug on a plate. It’s bursting with flavor, nutrition, and just the right amount of sweetness balanced by savory goodness. Whether you’re cooking for your family or treating yourself after a busy day, I can’t recommend it enough. Give it a try, and watch it quickly become a staple you reach for time and again.
Print
Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Chicken Stir Fry with Vegetables and Honey Soy Sauce is a quick and healthy Asian-inspired dish featuring tender chicken strips and crisp vegetables tossed in a flavorful honey soy glaze. Perfect for a weeknight dinner, this recipe balances savory, sweet, and tangy notes with a satisfying crunch.
Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Honey Soy Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons water
Instructions
- Coat the Chicken: Toss the sliced chicken in 2 tablespoons of cornstarch until each piece is evenly coated. This helps create a light crust and thickens the sauce later.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and water. For a thicker sauce, stir in 1 teaspoon of cornstarch until smooth.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and cook for 4 to 5 minutes until golden brown and fully cooked. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: Add the remaining tablespoon of oil to the skillet. Stir-fry the red and yellow bell peppers, broccoli florets, and snap peas for 4 to 5 minutes until they are tender-crisp, retaining their bright color and crunch.
- Add Aromatics: Add the minced garlic and grated ginger to the vegetables, stirring and cooking for an additional 30 seconds until fragrant.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Pour the prepared honey soy sauce over everything and toss to coat evenly. Continue cooking for 1 to 2 minutes until the sauce thickens slightly and the dish is heated through.
- Serve: Serve the stir fry hot, over steamed rice or noodles as preferred to complete the meal.
Notes
- Add crushed red pepper flakes if you prefer a spicy kick.
- Sprinkle toasted sesame seeds over the finished dish for added texture and flavor.
- Feel free to swap or add vegetables such as carrots, mushrooms, or zucchini depending on what you have on hand.
