Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe

I absolutely love this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe because it’s a surefire hit when you want a quick meal that’s bursting with flavor and nutrition. The balance of tender chicken, crisp veggies, and that perfectly sweet-and-savory honey soy sauce makes it feel like you’re dining out — but without the wait or the pricey bill. Whether it’s a busy weeknight or you’re looking to impress friends with minimal fuss, this recipe delivers every time.

When I first tried this recipe, I was amazed at how the honey and soy sauce blend into a luscious glaze that coats everything beautifully without being sticky or overpowering. You’ll find that the mixture of fresh ginger and garlic really lights it up and that crunchy vegetables and juicy chicken combo is something my family goes crazy for. Trust me, once you try this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe, it’ll become one of your go-to meals too.

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Ingredients You’ll Need

This Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe uses simple ingredients that work harmoniously together — fresh chicken, crisp veggies, and a sauce that’s easy to whip up but tastes like something special. When shopping, look for vibrant vegetables and fresh ginger for the best results.

• Boneless skinless chicken breast: Choose fresh chicken breast and cut into uniform cubes for even cooking.
• Olive oil: Divided use for cooking chicken and veggies separately for better texture.
• Broccoli florets: I like to use fresh, but frozen works too if you’re in a pinch.
• Yellow and red bell peppers: These add color and sweetness; cut into bite-sized pieces.
• Baby carrots: Slice thinly so they cook quickly but keep their crunch.
• Minced ginger: Fresh ginger is a game changer for that aromatic kick.
• Garlic cloves: Freshly minced to bring out its bold flavor.
• Corn starch: Helps to thicken the honey soy sauce perfectly without clumps.
• Low sodium chicken broth: Adds depth to the sauce without excess saltiness.
• Low sodium soy sauce: Keeps the salt controlled while providing authentic umami.
• Honey: Balances salty flavors with natural sweetness and a sticky glaze.
• Toasted sesame oil: Gives a nutty aroma that makes the dish irresistible.
• Crushed red pepper flakes: Add a gentle heat that you can adjust to your taste.

Variations

I love making this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe my own by swapping vegetables based on what’s fresh or what my family prefers. It’s such a flexible base that you can really get creative with it.

• Vegetable swaps: I sometimes use snap peas, baby corn, or mushrooms instead of bell peppers and carrots depending on the season or what’s in my fridge.
• Protein alternatives: Tried it with thinly sliced beef or even tofu for a vegetarian twist — both turned out just as tasty.
• Heat level: Add more crushed red pepper or a dash of sriracha if you like things spicy; my family enjoys a mild kick, so I keep it subtle.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce, and you’ll have a gluten-free version that tastes fantastic.

How to Make Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe

Step 1: Whisk the Sauce

Start by mixing your stir fry sauce in a medium bowl. Whisk the corn starch with cold water first to make a smooth slurry—this prevents lumps when heated. Then add chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Set aside while you cook everything else; this makes the sauce ready to thicken up your stir fry at the end.

Step 2: Cook the Chicken

Heat one tablespoon of olive oil on medium-high in a large skillet or wok. Add the cubed chicken in batches if needed—crowding the pan steams the meat rather than sears it. Season the chicken generously with salt and pepper and cook for 3 to 5 minutes, stirring occasionally until it’s cooked through and lightly browned. Remove the chicken to a plate and set aside; this keeps it tender and prevents overcooking later.

Step 3: Sauté the Vegetables

Reduce the heat to medium and pour in the remaining tablespoon of olive oil. Toss in your broccoli, bell peppers, and sliced carrots. Stir occasionally, cooking just until the veggies become crisp-tender—don’t overcook or they’ll lose their vibrant color and crunch. Add minced ginger and garlic, cooking for another minute until aromatic. This step gives you that lovely fragrant base that’s absolutely delicious.

Step 4: Bring It All Together

Return the cooked chicken to the skillet with your vegetables. Gently toss everything to combine. Give your sauce mixture a quick whisk (the cornstarch can settle at the bottom) and pour it over the stir fry. Stir gently, then bring to a boil and let boil for one minute—the sauce will thicken beautifully and coat the chicken and veggies in a shiny glaze. That’s your signal it’s ready!

Step 5: Serve and Enjoy

Serve this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe hot over steamed rice or crunchy chow mein noodles. The sauce clings to every bite, making it impossible to resist. Trust me, you’ll soon be making this again and again.

How to Serve Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe

Garnishes

I usually sprinkle toasted sesame seeds and thinly sliced green onions on top — it adds a great crunch, a pop of freshness, and makes the dish look restaurant-worthy. Sometimes a little squeeze of lime brightens it up even more and gives a lovely contrast to the sweet soy sauce.

Side Dishes

My favorite sides are simple steamed jasmine rice or fluffy brown rice to soak up all that delicious sauce. For something more indulgent, chow mein noodles or even fried rice pairs beautifully. I’ve also served it alongside steamed dumplings for a fun Asian-inspired family feast.

Creative Ways to Present

For special occasions, I like plating the stir fry over a bed of edible flowers or fresh herbs to elevate the visuals. Another favorite is serving it in individual mini cast iron skillets — it keeps things warm and adds flair to the table. You can even turn it into lettuce wraps for a fun handheld version that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken stir fry in an airtight container in the fridge, where it stays fresh for up to three days. I make sure to cool it completely before sealing to avoid sogginess. Leftovers often taste even better the next day as the flavors have had time to meld.

Freezing

This recipe freezes well if you want to make a big batch ahead of time. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Keep in mind that the veggies might lose a bit of their original crunch after freezing, but the flavor definitely holds up.

Reheating

I prefer reheating leftovers on the stovetop over medium heat with a splash of water or broth to loosen the sauce. This helps maintain the texture without drying the chicken. Reheating in the microwave works too—just warm it gently in short bursts, stirring in between.

FAQs

Final Thoughts

Making this Chicken Stir Fry with Vegetables and Honey Soy Sauce Recipe has become one of my favorite quick dinners to toss together when life gets hectic. It’s filled with fresh, wholesome ingredients but feels indulgent enough to satisfy picky eaters and grown-up tastes alike. I encourage you to give it a try—it’s simple, reliable, and just downright tasty. Once you master this, you’ll have a versatile meal in your back pocket that can easily be customized to whatever veggies or protein you have on hand. Now, go on and make some magic in your kitchen—you won’t regret it!

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