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Honey Soy Chicken Stir Fry

A delightful stir fry featuring succulent chicken pieces and vibrant vegetables in a sweet and savory honey-soy sauce, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Chicken breast, boneless and skinless The star of the dish, tender and juicy when cooked.
  • 1/4 cup Soy sauce Adds umami depth; use low sodium if preferred.
  • 1/4 cup Honey Sweetness that balances the savory; agave syrup can be substituted for a healthier option.
  • 2 cups Mixed vegetables (bell peppers, snow peas, and broccoli) Adds color and crunch.
  • 3 cloves Garlic, minced The aromatic flavor booster.
  • 1 tablespoon Ginger, grated Adds a zesty kick; substitute with ground ginger if necessary.
  • 1 tablespoon Cornstarch For thickening the sauce.
  • 2 tablespoons Olive oil Used for sautéing; sesame oil can be used for a more authentic taste.

Method
 

Preparation
  1. Slice the chicken into bite-sized pieces. Chop your bell peppers and broccoli into manageable chunks. Mince the garlic and grate the ginger.
Marination
  1. In a bowl, combine soy sauce, honey, garlic, and ginger. Add the chicken, ensuring it's evenly coated. Let it marinate for about 10 minutes.
Cooking
  1. In a large skillet or wok, heat olive oil over medium-high heat until shimmering.
  2. Add marinated chicken to the skillet in a single layer. Allow it to sear for about 5-7 minutes, undisturbed, until golden brown.
  3. Toss in the colorful veggies, stirring everything together. Cook for another 3-4 minutes until the vegetables are tender but still crisp.
  4. In a small bowl, mix cornstarch with a splash of water to create a slurry. Pour this into the pan, stirring until the sauce thickens.
  5. Remove from heat and serve hot—over rice or noodles for a complete meal.

Notes

Tips: Feel free to swap the protein, add nuts for crunch, or serve with fried rice during celebrations. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for a month.