This chicken stir fry has been my go-to for busy weeknights ever since I first tested the sauce on a hectic Tuesday evening. I discovered the balance of honey, low-sodium soy, and toasted sesame oil while trying to make dinner with a sparse fridge and a hungry family. The result was a glossy, slightly sweet sauce that clings to tender pieces of chicken and bright, crisp vegetables. It tastes far more impressive than the 20 minutes it takes to make.

What makes this dish stand out is the contrast of textures and the straightforward technique. The chicken is seared quickly over high heat so it develops a faint golden edge while remaining juicy inside. Vegetables are cooked just to crisp-tender so they still have snap and color. The cornstarch slurry gives the sauce a silky sheen that coats every bite. I love serving it over steamed rice or tossed with chow mein noodles when we want something a bit heartier.

Ingredients

• Boneless, skinless chicken breast (1 pound): Choose firm breasts with a pale pink color. Trim visible fat and cut into 1-inch cubes for even cooking. You can also use boneless thighs for more richness.
• Broccoli florets (2 cups): Look for tight green heads and crisp stalks. Cut into small, bite-sized florets so they cook quickly and match the chicken pieces.
• Yellow and red bell pepper (1/2 each): Cut into 1-inch pieces. Bell peppers add sweetness, color, and a tender crunch. Choose firm peppers without soft spots.
• Baby carrots (1/2 cup): Slice thinly so they soften to crisp-tender in the short cook time. Regular carrots can be used if sliced on the bias.
• Garlic and fresh ginger (2 cloves garlic, 2 teaspoons ginger): Minced garlic and ginger provide that fresh, aromatic backbone. Use freshly grated ginger for brightness.
• Olive oil (2 tablespoons): Divided; adds a neutral searing fat. For higher heat you can substitute a neutral oil like vegetable or canola oil.
• Stir fry sauce: Cornstarch (1 tablespoon) whisked with cold water to thicken; 1/4 cup low-sodium chicken broth, 3 tablespoons low-sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and 1/2 teaspoon crushed red pepper flakes for a gentle kick.
• Salt and pepper: To taste, added to the chicken before searing to season throughout.

Instructions

Prepare the sauce:In a medium bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Add 1/4 cup low-sodium chicken broth, 3 tablespoons low-sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and 1/2 teaspoon crushed red pepper flakes. Whisk until evenly combined and set aside while you cook. The slurry will thicken the sauce quickly once heated.Sear the chicken:Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon olive oil. Pat the 1 pound cubed chicken dry, season with salt and pepper, and sear in a single layer for 3 to 5 minutes, turning as needed so each piece gets a light golden color and cooks through. Work in batches if necessary to avoid overcrowding. Remove the chicken to a plate.Cook the vegetables:Reduce heat to medium and add the remaining tablespoon of oil. Add 2 cups broccoli florets, 1/2 yellow bell pepper pieces, 1/2 red bell pepper pieces, and 1/2 cup sliced baby carrots. Stir occasionally and cook until vegetables are bright and crisp-tender, about 3 to 4 minutes. Add 2 teaspoons minced ginger and 2 minced garlic cloves, stirring for an additional minute until fragrant.Combine and finish:Return the chicken to the skillet with the vegetables. Whisk the reserved sauce once more and pour it over the chicken and vegetables. Stir gently to coat everything and bring to a boil. Let the mixture boil for about 1 minute; the cornstarch will thicken the sauce and create a glossy coating. Taste and adjust seasoning as needed.Serve:Remove from heat and serve immediately over steamed rice or toss with chow mein noodles. Garnish with toasted sesame seeds or thinly sliced scallions if desired for extra texture and flavor.

Storage Tips

To store leftovers, cool the stir fry to room temperature for no more than one hour, then transfer to an airtight container and refrigerate up to 3 days. For freezing, place cooled portions in freezer-safe containers or resealable bags, removing as much air as possible, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over medium-low heat to preserve texture; add a splash of chicken broth if the sauce has thickened excessively. Avoid microwaving on high power for long periods to prevent vegetables from becoming soggy.

Ingredient Substitutions

If you prefer a different protein, boneless skinless thighs are an excellent swap for juicier results; reduce cooking time slightly as thighs retain more moisture. For a gluten-free version, substitute tamari or a gluten-free soy sauce. Swap honey for maple syrup for a different sweetness profile, bearing in mind maple adds a deeper caramel note. Use arrowroot starch instead of cornstarch at a 1:1 ratio if you need a grain-free thickener. For a vegetarian option, replace chicken with firm tofu pressed and seared, and substitute vegetable broth for chicken broth.

Serving Suggestions

Serve this stir fry over steamed jasmine or basmati rice, or over brown rice for more fiber. Toss with chow mein noodles for a takeout-style bowl. For a lighter meal, serve over a bed of mixed greens or cauliflower rice. Garnish with toasted sesame seeds, sliced scallions, or a squeeze of fresh lime for brightness. Pair with simple sides like cucumber salad or steamed edamame for a complete dinner.

Cultural Background

This style of quick wok cooking is inspired by Chinese stir-fry techniques that emphasize high heat, quick searing, and preserving the vibrant color and crispness of vegetables. The use of soy sauce, sesame oil, and ginger are classic elements in many East Asian kitchens. While this specific honey-sesame combination is adapted for modern home cooking and Western pantry access, it borrows from traditional flavor balancing: salty, sweet, aromatic, and a touch of heat for contrast.

Seasonal Adaptations

In spring, swap bell peppers and carrots for snap peas and asparagus for a lighter, more verdant plate. In fall, add sliced shiitake mushrooms and a splash of rice vinegar for earthier notes. During winter, add thinly sliced sweet potato or use Brussels sprouts for a heartier bowl. Adjust the quantity of honey and red pepper flakes to suit seasonal appetites — more honey in colder months for a comforting richness, more red pepper in summer for a lively, spicy finish.

Meal Prep Tips

For efficient meal prep, dice chicken and chop vegetables the night before and store separated in airtight containers. Mix the sauce and store it in the refrigerator up to 3 days; whisk again before use. Cook rice in bulk and portion into containers for grab-and-go meals. When reheating, refresh the vegetables briefly in a hot skillet to restore some snap. Portion into insulated containers for lunches and include a small sauce packet if you prefer the vegetables not to become soggy.

This dish has become a staple in our home because it is forgiving, fast, and universally liked. Try making the sauce a day ahead to shave off even more time on busy evenings, and customize the vegetable mix to what you and your family prefer. Happy cooking and enjoy the bright flavors.