Chicken and Vegetable Stir-Fry with Honey-Ginger Sauce
A quick and colorful stir-fry featuring tender chicken breast and crisp vegetables coated in a sweet honey-ginger glaze. This asian-inspired chicken ready in about 30 minutes blends large, sliced diagonally carrot, broccoli florets, chopped green onions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, cut into 1/2-inch strips boneless skinless chicken breast
- 1 large, sliced diagonally carrot
- 1 1/2 cups broccoli florets
- 1 medium, sliced into strips red bell pepper
- 2, chopped green onions
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp dissolved in 2 tbsp water cornstarch
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz chicken breast strips and cook for 4-5 minutes, stirring frequently until the chicken is cooked through and lightly browned.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the chicken; sauté for 30 seconds until fragrant.
- Step 3: Add 1 large sliced carrot, 1.5 cups broccoli florets, and 1 medium sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: In a small bowl, whisk together 2 tbsp honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Pour this honey-ginger sauce over the chicken and vegetables.
- Step 5: Stir in the cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water) and cook for another 1-2 minutes, stirring constantly until the sauce thickens and coats everything evenly.
- Step 6: Remove from heat and garnish with 2 chopped green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken and Vegetable Stir-Fry with Honey-Ginger Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chicken and Vegetable Stir-Fry with Honey-Ginger Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chicken and Vegetable Stir-Fry with Honey-Ginger Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken and Vegetable Stir-Fry with Honey-Ginger Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken and Vegetable Stir-Fry with Honey-Ginger Sauce?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
