Easy Chicken Stir-Fry with Honey Soy Sauce

Best Chicken Stir-Fry Recipe

This chicken stir-fry is saucy, crisp-tender, and easy to get on the table without a long prep list. Juicy chicken thighs, broccoli, carrots, peppers, mushrooms, and zucchini cook quickly in one hot skillet or wok, then get coated in a simple honey-soy sauce.

The method stays straightforward: cook the chicken first, stir-fry the vegetables in stages, then finish everything together with the sauce and cashews. Keep the pan hot and avoid crowding it so the chicken browns instead of steaming.

Ingredients for Chicken Stir-Fry

• 1 1/2 pounds boneless, skinless chicken thighs (about 675g), cut into bite-sized pieces
• 2 tablespoons vegetable oil, plus a little more if needed
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 cups broccoli florets (about 180g)
• 1 cup carrots (about 120g), thinly sliced
• 1 red bell pepper, sliced
• 8 ounces mushrooms (about 225g), sliced
• 1 medium zucchini (about 200g), sliced
• 1/3 cup cashews (about 45g)
• 1/4 cup soy sauce
• 1/2 cup chicken broth (about 120g)
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 to 2 tablespoons honey

Optional for serving: sliced green onions, a pinch of red pepper flakes, or a light drizzle of sesame oil.

Chicken thighs stay especially juicy here, but chicken breast or tenders also work if you pull them from the pan as soon as they are nearly cooked through. If using frozen stir-fry vegetables, add them straight from the freezer and expect a little extra moisture in the pan.

How to Make Chicken Stir-Fry

1. Prep the ingredients: Cut the chicken into even bite-sized pieces. Slice the vegetables, keeping the carrots a little thinner than the quicker-cooking vegetables. In a small bowl, whisk together the soy sauce, chicken broth, water, cornstarch, and 1 tablespoon honey until smooth.
2. Heat the pan: Set a large 12-inch skillet or wok over medium-high to high heat and let it get fully hot. Add the vegetable oil and swirl to coat. The chicken should sizzle right away when it hits the pan.
3. Sear the chicken: Add the chicken in a single layer. If needed, cook it in 2 batches so it browns instead of steaming. Let it sit mostly undisturbed at first, then stir or toss as needed. Cook for 4 to 6 minutes, until browned on the outside and nearly cooked through. Transfer to a plate.
4. Cook the vegetables: Add a little more oil if the pan looks dry. Add the broccoli and carrots first and stir-fry for about 2 minutes. Add the bell pepper, mushrooms, and zucchini and cook for 2 to 4 minutes more, stirring often, until the vegetables are bright and crisp-tender.
5. Add the garlic and ginger: Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Keep them moving so they do not burn.
6. Finish with the sauce: Return the chicken and any juices to the skillet. Add the cashews. Whisk the sauce again, then pour it into the pan. Stir for 2 to 4 minutes over medium-high heat, until the sauce turns glossy and lightly coats the chicken and vegetables.
7. Check and serve: Stir in the butter. Taste and add the second tablespoon of honey if you want a slightly sweeter sauce. Cook until the thickest pieces of chicken reach 165°F, then serve hot.

Why Is My Stir-Fry Sauce Watery?

A thin sauce usually means one of three things: the cornstarch was not whisked in smoothly, the pan was crowded so the vegetables released too much liquid, or frozen vegetables added extra moisture. The easiest fix is to keep cooking for another minute or two over medium-high heat, stirring often, until the extra liquid reduces and the sauce looks glossy. It should coat the ingredients lightly, not pool at the bottom of the pan.

Serving Ideas

Serve the stir-fry over steamed white rice, brown rice, quinoa, noodles, or fried rice. Spoon any extra sauce from the pan over the rice, and top with sliced green onions if you want a fresh finish.

For similar dinners, try Cashew Chicken with Glossy Savory Sauce, Coconut Chicken Rice Bowl, or Easy Mexican Chicken Marinade.

How to Store and Reheat Chicken Stir-Fry

Let leftovers cool, then refrigerate in an airtight container for up to 4 days. The vegetables will soften a bit once chilled.

Reheat gently in a skillet over medium-low heat with a splash of water or chicken broth, or microwave in short bursts until hot. If the sauce has thickened in the fridge, that little splash of liquid will help loosen it without overcooking the chicken.

For make-ahead prep, cut the chicken, chop the vegetables, and mix the sauce in advance. Cook the stir-fry just before serving for the best texture.

Nutrition

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

• Serving size: 1/4 of recipe
• Calories: about 505
• Protein: 38g
• Fat: 28g
• Carbohydrates: 24g
• Per 100g: about 125 calories, 9g protein, 7g fat, 6g carbohydrates