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This stir fry—made with chicken or without—is loaded with fresh veggies and tossed in the most delicious sauce made from honey, soy sauce, and toasted sesame oil. That’s why it tastes just as good meatless. This healthy recipe is quick, easy, and takes only 20 minutes to prepare.
If you’re looking for a fast and flavorful weeknight dinner, stir fry is the way to go. You get your protein, your veggies—your everything—in one skillet. And less than 20 minutes later, the fam is at the table eating a healthy meal. Can you say winning?
This chicken stir fry is about as easy as it gets. It starts with cubed chicken breast (though thighs work just as well). I like to start by browning the chicken, which creates a flavorful base in the skillet. When the veggies are added, they soak up that goodness and build their own flavor. These layers are what give this simple dish such amazing depth. And then comes the sauce...
Chicken Stir Fry SauceDon’t overlook the sauce—it’s the star that brings everything together. It’s a combination of simple ingredients that each serve a purpose:Honey – Adds a touch of sweetness that makes this stir fry a hit with both adults and kids.Toasted Sesame Oil – Adds nutty, aromatic flavor. It's strong, so go easy.Soy Sauce – A must-have. Be sure to use low-sodium to keep things balanced.Chicken Broth – Thins the sauce and adds depth.Cornstarch + Water – Thickens the sauce when boiled.Crushed Red Pepper Flakes – Optional, but adds a nice kick.
Each ingredient plays a key role—don’t skip any!
Why Fresh Veggies MatterFresh veggies and a homemade sauce are what set this stir fry apart. If you can, skip the frozen stir fry mixes—fresh is always best.
What Veggies Work in Stir Fry?My go-tos are broccoli, carrots, and a mix of sweet peppers. But stir fry is super flexible. Other great additions include:CauliflowerSnow peasGreen beansMushroomsOnionsSugar snap peasGreen onions
Chicken Stir Fry RecipeA quick and healthy stir fry loaded with fresh veggies and tossed in the most flavorful honey-soy-sesame sauce. Ready in 20 minutes!
Ingredients1 lb boneless, skinless chicken breast, cut into 1-inch cubesSalt and pepper, to taste2 tbsp olive oil, divided2 cups broccoli florets½ yellow bell pepper, cut into 1-inch pieces½ red bell pepper, cut into 1-inch pieces½ cup baby carrots, sliced2 tsp minced ginger2 garlic cloves, minced
For the Sauce1 tbsp cornstarch2 tbsp cold water¼ cup low-sodium chicken broth3 tbsp low-sodium soy sauce¼ cup honey1 tbsp toasted sesame oil½ tsp crushed red pepper flakes (optional)
Instructions1. Make the Sauce: In a medium bowl, whisk together the cornstarch and water. Add the chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Whisk until combined and set aside.2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken (in batches, if needed), season with salt and pepper, and cook for 3–5 minutes or until cooked through. Remove from the skillet.3. Cook the Veggies: Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet. Add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until crisp-tender (about 3–4 minutes). Stir in the ginger and garlic and cook for 1 more minute.4. Combine & Finish: Add the cooked chicken back to the skillet. Stir to combine. Whisk the sauce again, then pour it over the chicken and vegetables. Stir gently to coat everything evenly.5. Thicken the Sauce: Bring the mixture to a boil, stirring occasionally. Let it boil for 1 minute until the sauce thickens.6. Serve: Serve hot over rice or with chow mein noodles, if desired.