Quick Honey Soy Chicken Stir Fry

This stir-fry coats tender chicken and crisp vegetables in a sticky honey soy sauce with garlic and ginger. It’s faster than waiting for delivery.

Making it at home costs less than takeout, and the sauce is honey, soy sauce and a few pantry items. A bag of frozen stir-fry vegetables works when fresh ones aren’t on sale.

It takes about 25 minutes, including the chopping.

Ingredients and Swaps

• Chicken: Boneless breasts or thighs, cut into bite-size pieces.
• Cornstarch: A light coating on the chicken keeps it tender, and a little in the sauce thickens it.
• Vegetables: Bell pepper, broccoli and snap peas. A 16-ounce bag of frozen stir-fry vegetables is an easy substitute.
• Sauce: Low-sodium soy sauce, honey, garlic, ginger and sesame oil.

Tips for a Better Stir-Fry

• Prep everything first. Stir-frying moves fast. Have the sauce mixed and the vegetables cut before you turn on the heat.
• Use high heat and a big pan. The food should sizzle.
• Cook the chicken in a single layer. Let it brown before stirring. Work in two batches if the pan is small.
• Keep the vegetables crisp. Two to four minutes is enough.
• Stir the sauce before adding. The cornstarch settles to the bottom.

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Quick Honey Soy Chicken Stir Fry

Tender chicken and crisp vegetables tossed in a sweet and savory honey soy garlic sauce. Faster, cheaper, and healthier than takeout.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

Stir Fry

• 1¼ pounds boneless, skinless chicken breasts or thighs cut into bite-size pieces
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil divided
• 1 bell pepper sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 3 green onions sliced
• 1 teaspoon sesame seeds
• Cooked rice or noodles for serving

Honey Soy Sauce

• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 3 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• ¼ cup water

Method

 

1. Whisk together all the sauce ingredients in a small bowl and set aside.
2. Toss the chicken with 1 tablespoon cornstarch.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
4. Add the remaining oil, then the bell pepper, broccoli, and snap peas. Stir-fry 3–4 minutes, until crisp-tender.
5. Return the chicken to the pan. Stir the sauce, pour it in, and toss for 1–2 minutes until thick and glossy.
6. Top with green onions and sesame seeds and serve over rice or noodles.

Notes

• Use a 16-oz bag of frozen stir-fry vegetables to skip chopping.
• Add a pinch of red pepper flakes or a squeeze of sriracha for heat.
• Swap chicken for shrimp, beef strips, or tofu.
• Double the sauce if serving over lots of rice.

What to Serve with It

Steamed rice, noodles or Veggie Fried Rice. For other takeout-style dinners, try One-Pot Beef and Broccoli or Garlic Chicken Broccoli Stir-Fry.

Storage and Reheating

• Refrigerate leftovers for up to 4 days.
• Reheat in a skillet or the microwave with a splash of water.
• Freeze for up to 2 months. The vegetables soften slightly.

Stir-Fry Questions

Can I use another protein?

Yes. Shrimp, thinly sliced beef or pork, or cubed tofu all work with this sauce.

How do I make it spicy?

Add red pepper flakes or a squeeze of sriracha to the sauce.