When I’m craving Chinese takeout but want something healthier, I turn to this honey soy chicken stir fry. Ready in just 30 minutes, it’s packed with tender chicken, fresh veggies, and a sweet-and-savory honey soy sauce. This easy stir fry is perfect for busy weeknights when I want a quick, satisfying meal that tastes better than delivery!
Chicken Stir Fry with Honey and Soy Sauce
There’s nothing I love more than a super simple chicken stir fry. And my chicken stir fry with honey soy sauce is the definition of easy, since it comes together in just 30 minutes with only 10 ingredients.
Soy sauce and honey create a rich, balanced flavor, while fresh garlic and ground ginger add warmth and depth. I like to load it up with crisp-tender vegetables like broccoli, bell peppers, and zucchini, making it a wholesome, family-friendly dinner idea. The combination of sweet and savory makes this soy and honey chicken stir fry a weeknight favorite my whole family loves!
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Optional Trick for Sauce That Clings
For a slightly crispier sear, you can toss the chicken pieces in a teaspoon of cornstarch before stir-frying them. This optional step is a simplified version of the popular Chinese cooking technique of velveting, which helps lock in juices and helps the sauce cling to each piece of chicken. But your stir-fry will still be delicious if you skip it, I promise!
Honey Soy Chicken Stir Fry Recipe
Equipment
- Large Skillet or Wok
Ingredients
For the Sauce
- 3 tablespoons low-sodium soy sauce (*)
- 3 tablespoons honey
- 2 teaspoons sesame oil (**)
- ½ tablespoon minced garlic
- ½ teaspoon ground ginger
For the Stir-Fry
- 3 tablespoons sesame oil (divided)
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces***)
- 1 teaspoon kosher salt
- 2 cups broccoli florets (***)
- 2 cups bell peppers (diced, red and orange)
- 1 medium zucchini (diced, about 1 cup)
- ½ tablespoon cornstarch (optional, for thickening)
For Serving (Optional)
- sliced green onions
- steamed white rice
Instructions
- In a small mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and ground ginger to make the sauce. Set aside for now.3 tablespoons low-sodium soy sauce, 3 tablespoons honey, 2 teaspoons sesame oil, ½ tablespoon minced garlic, ½ teaspoon ground ginger
- In a large skillet or wok, warm 1 tablespoon of sesame oil over medium to medium-high heat until shimmering, about 1 minute.3 tablespoons sesame oil
- Carefully add the chicken and salt, in batches if necessary, and cook until browned outside and no longer pink, about 5-10 minutes.1 pound boneless, skinless chicken breasts, 1 teaspoon kosher salt
- Place the cooked chicken and any juice or grease in a clean bowl and cover well with aluminum foil while cooking the vegetables.
- Add the remaining 2 tablespoons of oil to the empty pan, add in the broccoli, and toss well.2 cups broccoli florets
- Cook over medium-high heat, stirring often, for 1-2 minutes, then add in the bell pepper and zucchini.2 cups bell peppers, 1 medium zucchini
- Continue cooking for 4-6 minutes or until the vegetables are soft enough to pierce with a fork. Do not overcook.
- Return the chicken to the pan and pour the reserved sauce mixture over the chicken and vegetables.
- Stir well until everything is well coated in the sauce.
- Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables evenly.
- If the sauce doesn’t thicken adequately, mix together the cornstarch and 1 tablespoon of the liquid in a small bowl until smooth. Add the cornstarch slurry slowly into the sauce and cook for an additional minute and then remove from the heat.½ tablespoon cornstarch
- Garnish with the sliced green onions and serve immediately with steamed white rice, optional.sliced green onions, steamed white rice
Notes
- Make sure to cut the chicken into uniform 1-inch pieces to ensure each piece cooks at the same rate and stays juicy.
- Moisture on the chicken can prevent browning; pat it dry with paper towels to get a nice sear.
- Optionally toss the chicken pieces in a teaspoon of cornstarch before searing to make them extra crispy.
- Cooking over medium-high heat and stirring constantly prevents the vegetables from becoming soggy and keeps the chicken tender.
- Browning the chicken first and removing it before cooking vegetables lets the pan develop fond (the browned bits), which adds depth to the sauce when combined later.
- Avoid overcrowding the pan; overcrowding traps moisture and prevents browning.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- Add sturdier vegetables (like broccoli) first, then softer ones (like zucchini) to maintain a crisp-tender texture.
- Taste and adjust the sauce for sweetness or saltiness before adding cornstarch, as thickening can concentrate flavors.
- Cook the sauce just until it slightly thickens; it will thicken more as it sits, preventing it from getting gluey.
- This dish reheats well, but for best texture, quickly sauté leftovers instead of microwaving to prevent the veggies from getting mushy.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Honey Soy Chicken Stir Fry Step by Step
Prep: Gather the list of ingredients for this honey chicken stir fry recipe. Mince the garlic; cut the chicken breasts into 1-inch pieces; break the broccoli into florets; dice the bell pepper and zucchini; and slice the green onions. Then start cooking some white rice (according to the package) if you’d like to serve it alongside your finished stir fry.
Mix the Sauce: In a small mixing bowl, whisk together 3 tablespoons of low-sodium soy sauce, 3 tablespoons of honey, 2 teaspoons of sesame oil, ½ tablespoon of minced fresh garlic, and ½ teaspoon of ground ginger to make the sauce. Set aside for now.
Cook the Chicken: In a large skillet or wok, warm 1 tablespoon of sesame oil over medium to medium-high heat until shimmering, about 1 minute. Carefully add 1 pound of boneless, skinless chicken breasts cut into 1-inch pieces (I recommend patting them dry first to remove any excess moisture that could prevent a good sear) and 1 teaspoon of kosher salt, in batches if necessary, and cook until browned outside and cooked through to 165°F, about 5-10 minutes. Place the cooked chicken and any juice or grease in a clean bowl and cover well with aluminum foil while cooking the vegetables.
Add the Broccoli: Next, add the remaining 2 tablespoons of sesame oil to the empty pan, add in 2 cups of broccoli florets, and toss well. Avoid overcrowding the pan, as it will cause the veggies to steam rather than sear.
Sauté the Veggies: Cook over medium-high heat, stirring often, for 1-2 minutes. Then add in 2 cups of diced bell pepper and 1 medium diced zucchini. Continue cooking for 4-6 minutes, or until the vegetables are soft enough to pierce with a fork. Do not overcook.
Coat the Chicken: Return the chicken to the pan and pour the reserved sauce mixture over the chicken and vegetables. Stir well until everything is well coated in the sauce.
Thicken the Sauce: Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables evenly. If the sauce doesn’t thicken adequately, mix together ½ tablespoon of cornstarch and 1 tablespoon of the liquid in a small bowl until smooth. Add the cornstarch slurry slowly into the sauce and cook for an additional minute and then remove from the heat.
Serve: Garnish stir fry with the sliced green onions and serve immediately with steamed white rice.
How to Store, Freeze, and Reheat
Store leftover honey soy chicken stir fry in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments, stirring frequently, until warmed through.
To freeze, allow the stir fry cool completely before storing in an airtight container or resealable bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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