Honey Soy Chicken Stir Fry Recipe

overhead view of honey soy chicken stir fry in a pan with a spoon.

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Tender chicken and crisp veggies come together in this 30-minute honey soy chicken stir fry. Tossed in a sweet and savory honey-garlic soy sauce, it’s perfect for quick weeknight dinners.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: asian

Servings: servings

Calories: 344kcal

Author: Becky Hardin

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

*For a gluten-free option, use tamari or coconut aminos.

**Sesame oil adds a great flavor to this dish, but sunflower, vegetable, canola, or avocado oil also work.

***Chicken thighs also work well in this recipe, so use what you have on hand.

****This is a great dish to use up leftover vegetables. Any color bell pepper is delicious. Other squash such as yellow squash, summer squash, or eggplant can also be used.

Tips

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.

Storage: Store honey soy chicken stir fry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition