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Honey soy chicken stir fry with peppers, broccoli, and snap peas

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
Cook Time 15 minutes
Total Time 25 minutes
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.