Honey-Ginger Stir-Fry with Chicken and Vegetables
A quick and delicious stir-fry with tender chicken, crisp vegetables, and a sweet and tangy honey-ginger sauce that's ready in under 30 minutes. This asian-inspired asian ready in about 35 minutes pairs soy sauce, honey, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 lb, thinly sliced boneless, skinless chicken breasts
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 1, thinly sliced red bell pepper
- 1 cup broccoli florets
- 2 tbsp vegetable oil
- 1/4 cup water
- 1 tbsp cornstarch
- 1/4 cup, sliced green onions
- 1/4 cup sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until golden brown and cooked through, then set aside.
- Step 3: Add the sliced red bell pepper and 1 cup broccoli florets to the skillet, stirring to coat with oil, and cook for 3-4 minutes until crisp-tender.
- Step 4: Return the chicken to the skillet, then pour in the sauce mixture. Add 1/4 cup water and 1 tbsp cornstarch, stirring to combine.
- Step 5: Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the vegetables and chicken.
- Step 6: Stir in 1/4 cup sliced green onions and 1/4 cup sesame seeds, then serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Ginger Stir-Fry with Chicken and Vegetables take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Ginger Stir-Fry with Chicken and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Honey-Ginger Stir-Fry with Chicken and Vegetables?
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 Honey-Ginger Stir-Fry with Chicken and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Honey-Ginger Stir-Fry with Chicken and Vegetables?
Asian asian 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.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
