Chicken Stir-Fry with Honey Soy Sauce

Best Chicken Stir-Fry Recipe

This chicken stir-fry has juicy chicken, crisp-tender vegetables, and a glossy honey-soy sauce that comes together quickly in one pan. It is a solid weeknight dinner when you want something fast but still balanced.

The method stays simple: cut everything before you start, use a large hot skillet or wok, and avoid crowding the pan so the chicken and vegetables brown instead of steam. Serve it over rice, noodles, quinoa, or pasta.

Ingredients for Chicken Stir-Fry

• 1 1/2 pounds boneless skinless chicken thighs (675g), cut into even bite-size pieces
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil, such as canola or extra light olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3 cups broccoli florets (270g)
• 1 medium bell pepper, sliced (150g)
• 2 medium carrots, thinly sliced (120g)
• 1 medium zucchini, sliced (200g)
• 8 ounces mushrooms, sliced (225g)
• 1 small onion, sliced (110g)
• 1/3 cup cashews (45g)
• 1/2 cup low-sodium chicken broth (120g)
• 1/4 cup water (60g)
• 1/4 cup soy sauce (60g)
• 2 tablespoons honey (40g)
• 1 tablespoon cornstarch (8g)

Chicken thighs stay juicy over high heat, but chicken breast or tenders also work if cooked just until done. For a gluten-free version, use tamari or gluten-free soy sauce. The cashews are optional, but they add a nice crunch at the end.

How to Make Chicken Stir-Fry

1. Prep everything first: Season the chicken with the salt and black pepper. Slice the broccoli, bell pepper, carrots, zucchini, mushrooms, and onion into similar-size pieces so they cook evenly. In a small bowl or measuring cup, whisk together the chicken broth, water, soy sauce, honey, and cornstarch until smooth.
2. Heat the pan: Set a large 12-inch skillet or wok over medium-high to high heat. Let it heat well before adding the oil.
3. Sear the chicken: Add 1 tablespoon of the oil, then add the chicken in a single layer if possible. Cook for 4 to 6 minutes, stirring occasionally, but leave it undisturbed briefly at first so it can brown. The pieces should be browned outside and nearly cooked through. If needed, cook in batches and transfer the chicken to a plate.
4. Cook the sturdy vegetables: Add the remaining 1 tablespoon oil if the pan looks dry. Add the onion, carrots, and broccoli, then stir-fry for 2 to 3 minutes until they start to soften but still look bright.
5. Add the quick-cooking vegetables: Add the bell pepper, zucchini, and mushrooms. Stir-fry for 2 to 3 minutes more, until the vegetables are crisp-tender. Return the chicken to the pan if you removed it earlier.
6. Add the aromatics: Stir in the butter, garlic, ginger, and cashews if using. Cook for 30 to 60 seconds, stirring constantly, until fragrant. Do not let the garlic brown too much.
7. Add the sauce: Stir the sauce again in case the cornstarch has settled, then pour it into the pan. Toss everything together and let it simmer for 1 to 3 minutes, stirring gently, until the sauce is glossy and lightly thickened. It should coat the chicken and vegetables instead of pooling in the bottom of the pan.
8. Check for doneness and serve: The chicken should reach 165°F in the thickest pieces, and the vegetables should be tender with a little bite left. Taste and add more salt if needed. Serve hot.

Why the Sauce Turns Watery

A watery stir-fry usually comes from too much moisture in the pan. Crowded vegetables, very wet mushrooms, or frozen vegetables can all release extra liquid and thin the sauce.

If you use frozen vegetables, add them straight from frozen and let the pan cook off the extra moisture before adding the sauce. Once the sauce goes in, keep it at a steady simmer until it thickens and turns glossy.

Easy Vegetable Swaps

You can swap in snap peas, snow peas, green beans, cauliflower, peas, asparagus, baby corn, water chestnuts, or bean sprouts. Keep the total amount of vegetables about the same so the pan does not get overcrowded. Add firmer vegetables earlier and quick-cooking vegetables later.

What to Serve With Chicken Stir-Fry

Serve this stir-fry over steamed white rice, brown rice, noodles, quinoa, or pasta. Since the pan already gives you chicken, vegetables, and sauce, the rest of the meal can stay simple.

For another quick chicken option, try these Thai Chicken Bites with Sweet Chili Sauce.

If you want a saucier chicken dinner next, try this Easy Thai Red Curry Chicken.

If you want another savory chicken dinner, try this Asian Five-Spice Chicken.

How to Store and Reheat Chicken Stir-Fry

Let leftovers cool, then refrigerate in an airtight container for up to 3 to 4 days. The vegetables will soften some after chilling, which is normal.

Reheat in a skillet over medium heat with a small splash of water or broth to loosen the sauce. You can also microwave it in short bursts, stirring once or twice so it heats evenly.

For easier prep, chop the vegetables and mix the sauce ahead of time, then cook the stir-fry fresh when ready.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of recipe
• Calories: about 440
• Protein: 35g
• Fat: 20g
• Carbohydrates: 31g
• Per 100g: about 105 calories, 8g protein, 5g fat, 7g carbohydrates