One-Pot Chicken and Vegetable Stir Fry with Honey-Garlic Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A colorful, quick stir fry featuring tender chicken and crisp vegetables coated in a sweet and savory honey-garlic sauce, perfect for a family-friendly dinner. This Asian Fusion-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, broccoli florets, carrot 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 lb, sliced into thin strips boneless skinless chicken breasts
• 2 cups broccoli florets
• 1 large, julienned carrot
• 1 medium, sliced into thin strips red bell pepper
• 4, minced garlic cloves
• 3 tbsp honey
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 1/4 cup water
• 2, sliced for garnish green onions
• 1 tbsp for garnish sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb sliced boneless skinless chicken breasts and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through with no pink inside.
2. Step 2: Add 4 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant but not browned. Then add 2 cups broccoli florets, 1 large julienned carrot, and 1 medium sliced red bell pepper. Stir fry the vegetables and chicken together for 4-5 minutes until the vegetables are crisp-tender.
3. Step 3: In a small bowl, whisk together 3 tbsp honey, 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tbsp sesame oil. Pour this sauce over the chicken and vegetables in the skillet. Mix 1 tsp cornstarch with 1/4 cup water until smooth and pour into the skillet. Stir constantly for 2-3 minutes until the sauce thickens and coats everything evenly.
4. Step 4: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve hot over steamed rice or noodles.