Honey-Soy Stir-Fried Chicken and Vegetables
Tender chicken strips coated in a sweet-savory honey-soy glaze, stir-fried with colorful seasonal vegetables. This asian-inspired quick meals ready in about 30 minutes pairs pound chicken breasts, tablespoons soy sauce, tablespoons honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 pound chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic cloves
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Step 1: Slice chicken into 1/2-inch strips. Whisk soy sauce, honey, rice vinegar, ginger, and minced garlic in a bowl.
- Step 2: Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 5 minutes until golden brown. Remove and set aside.
- Step 3: Add vegetables to the skillet and stir-fry for 3 minutes until crisp-tender. Pour in sauce mixture and simmer for 2 minutes.
- Step 4: Mix cornstarch with water, add to skillet, and cook for 1 minute until sauce thickens. Return chicken to pan and toss to coat.
Frequently asked questions
How long does Honey-Soy Stir-Fried Chicken and Vegetables take to make?
Total time is about 30 minutes (15 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-Soy Stir-Fried 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 pound chicken breasts from drying out.
Can I substitute ingredients in Honey-Soy Stir-Fried 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-Soy Stir-Fried 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-Soy Stir-Fried Chicken and Vegetables?
Asian quick meals 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
- ★★★★★
Loved the sweet and savory combo. Perfect for a weeknight dinner.
- ★★★★★
This became a family favorite! So easy and delicious, especially with the kids.
- ★★★★☆
Great recipe, but the stir-fry took longer than I expected because I cut the veggies too thickly.
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