Chicken Stir Fry Recipe

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!

Prep time: PT8M

Cook time: PT10M

Total time: PT18M

Rating

5 stars (829 reviews)

Keywords

chicken, stir fry, vegetables

Ingredients

1 lb boneless, skinless chicken breast (cut into 1 inch cubes)
salt and pepper (to taste)
2 tbsp olive oil (divided)
2 cups broccoli florets
1/2 yellow bell pepper (cut into 1 inch pieces)
1/2 red bell pepper (cut into 1 inch pieces)
1/2 cup baby carrots (sliced )
2 tsp minced ginger
2 garlic cloves (minced)
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes

Cuisine

Chinese

Steps

Stir Fry Sauce
- In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
- Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.

Nutitrion

Serving Size: 1 serving
Calories: 343 kcal
Carbohydrates: 29 g
Protein: 26 g
Fat: 13 g
Saturated Fat: 2 g
Cholesterol: 72 mg
Sodium: 570 mg
Sugar: 19 g

Reviews

Marla Szekely on 2025-08-04 (5 stars):
Have to admit the BEST stir fry I ever made!! Doubled the sauce, added more veggies, superb!
Caro on 2025-08-04 (5 stars):
We loved this recipe! I cut the honey to 30ml and it was still sweet enough. Definitely will make again
Leslie on 2025-05-14 (5 stars):
Made as written, added shredded Brussel sprouts, cauliflower, and a can of drained chunk pineapple. Love the recipe!
Zach on 2025-05-07 (5 stars):
I’ve been making this for 5 years now. It’s so good
Joe Hightower on 2025-05-03 (5 stars):
Great recipe- thanks! We doubled the sauce (except for the honey) and served it over rice. Tastes yummy and healthy. P.S. I’d have to go through a worm hole to do the prep in 8 minutes!
Gary on 2025-04-22 (5 stars):
Wife and I loved this! Made as is but added green peppers and onions. A definite add to week rotation.
Mary on 2025-03-06 (4 stars):
This was a big hit! I added sugar snap peas, which was the only change I made. If I had mushrooms, I would have also added those. I think I will double the sauce next time I make it because I would have liked more for the leftovers. But this will definitely be put into my meal rotation.
Audrey on 2025-03-02 (5 stars):
Great recipe! If you're slow at cooking this will take you so much longer to make, but it's simple in nature (I just can't clean and chop my veg, mince garlic and ginger, clean my chicken, and measure all the sauce ingredients in 8 min). As some others mentioned, it seemed like a lot of honey, so I halved it. The flavors were fabulous and everyone in the house loved it. I will definitely be making this again!
Linda on 2025-02-26 (5 stars):
I made the chicken stir fry. It is so simple and delicious. My grandchildren also loved it!
Scott Meoni-Ridenour on 2025-02-20 (5 stars):
This is a very easy, very tasty recipe. Usually I prepare the dishes exactly as the recipe is written and then adjust later, but I will admit I made three tweaks after reading the comments. There was one person who said it was too sweet and would lower the amount of honey next time. I saw that it was a quarter cup and figured I would probably agree - so I used a quarter cup of hot honey instead to bring in more heat and less sweet. That was a good change! I also added green onions to the sauce for a bit more flavour. Lastly, I used regular carrots but used the peeler to shave them so they would cook faster. Served over rice and everyone finished their dish in its entirety! This will definitely be in our regular rotation.
Jeannie on 2025-02-20 (5 stars):
Excellent!! I’ve used many different recipes for stir fry but this one outshines them all! Love the sauce too! Thanks!!
Gail Candela on 2025-02-19 (5 stars):
This is a great recipe, it's a family favorite! Could I use shrimp instead of chicken? What size would you use?
Gaye on 2025-02-15 (5 stars):
Delicious
MARSHA Lynn WOOD on 2025-02-03 (5 stars):
This is the easiest and tastiest stir fry I've ever made. Weird but my ginger was VERY juicy, and now the skin on my hands is burning and bit. I cook pepper spicy all the time and routinely eat a Habanero candy i make. This has my lips a little tingly. Hot spicy has to be in the range of Habanero or higher to even get my attention. I've never heard of this happening before.
Leslie C on 2025-02-03 (5 stars):
This is a family favorite. Love that we can throw in different veggies. Kids gobbled up. Always double.