This easy chicken stir fry has been a weeknight lifesaver in my kitchen for years. I first developed the balance of honey, soy, and toasted sesame oil one busy evening when I needed something fast, flavorful, and fridge-friendly. The result was a sweet-savory glaze that clings to bite-sized pieces of chicken and bright, crisp vegetables — a combination that always gets everyone to the table. I love this dish because it’s forgiving: swap vegetables, double the sauce, or speed it up by prepping ahead and it still sings.

Texture is what makes this dish memorable — juicy, well-seared cubes of chicken contrasted with broccoli that retains a little snap, peppers that provide a soft crunch, and carrots that keep their color and bite. The honey in the sauce gives gentle sweetness while low-sodium soy brings depth; a splash of toasted sesame oil finishes everything with a nutty aroma. It’s the kind of meal that feels elevated but comes together in under 20 minutes from start to finish.

Ingredients

• Chicken: 1 lb boneless, skinless chicken breast, cut into 1-inch cubes. Choose fresh chicken with minimal water added; cutting evenly ensures quick, uniform cooking and tender bites.
• Seasoning: Salt and pepper to taste. I prefer kosher salt and freshly cracked black pepper for the best flavor control.
• Oil: 2 tbsp olive oil, divided. Olive oil tolerates high heat for quick searing; you can swap half for neutral oil if you prefer higher smoke point.
• Broccoli: 2 cups broccoli florets. Look for firm stems and deep green color; cut into small florets so they cook through in the short stir-fry time.
• Bell peppers: 1/2 yellow bell pepper and 1/2 red bell pepper, each cut into 1-inch pieces. They bring sweetness, color, and a tender crunch.
• Carrots: 1/2 cup baby carrots, sliced thin. Thin uniform slices ensure they become crisp-tender quickly.
• Aromatics: 2 tsp minced fresh ginger and 2 garlic cloves minced. Fresh aromatics are essential for a bright, layered flavor.
• Stir-fry sauce: 1 tbsp cornstarch mixed with 2 tbsp cold water, 1/4 cup low-sodium chicken broth, 3 tbsp low-sodium soy sauce (Kikkoman or similar), 1/4 cup honey, 1 tbsp toasted sesame oil, and 1/2 tsp crushed red pepper flakes. The cornstarch slurry thickens the sauce to a glossy coating that clings to chicken and veggies.

Instructions

Prepare the sauce:In a medium bowl whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Add 1/4 cup low-sodium chicken broth, 3 tbsp low-sodium soy sauce, 1/4 cup honey, 1 tbsp toasted sesame oil, and 1/2 tsp crushed red pepper. Whisk to combine and set aside — the slurry will activate when heated and thicken quickly, so prepare before cooking.Heat the pan and sear the chicken:Heat a large skillet or 12-inch wok over medium-high heat until shimmering. Add 1 tbsp olive oil and swirl. Pat the cubed chicken dry, season with salt and pepper, and add in a single layer (cook in batches if needed). Sear for 3–5 minutes, stirring occasionally, until golden at the edges and cooked through (internal temperature 165°F). Transfer chicken to a plate and tent with foil.Stir-fry the vegetables:Reduce heat to medium, add the remaining 1 tbsp oil to the pan. Add broccoli, bell peppers, and sliced carrots. Stir-fry for 3–4 minutes until vegetables are crisp-tender and bright. Add minced ginger and garlic; cook 30–60 seconds until fragrant. Avoid overcooking so vegetables keep a pleasant bite.Combine and finish:Return the cooked chicken to the pan. Give the sauce a quick whisk to reincorporate the cornstarch, pour it over the chicken and vegetables, and stir gently to coat. Bring to a gentle boil, stirring occasionally, and let it boil for about 1 minute to reach a glossy, slightly thickened consistency. Taste and adjust seasonings if needed.Serve:Serve hot over steamed jasmine rice or alongside chow mein noodles. Garnish with toasted sesame seeds or sliced scallions if desired.

Storage Tips

Cool leftovers quickly and store in airtight containers in the refrigerator for up to 4 days. If you plan to freeze, separate portions into freezer-safe containers and leave a little headspace; the stir-fry freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a skillet over medium-low heat with a splash of water or broth to revive the sauce and prevent drying. Avoid microwaving at high power from frozen as it can make the chicken rubbery.

Ingredient Substitutions

You can swap chicken breast for boneless thighs (about 1 lb) for richer flavor and slightly more forgiving cooking. For gluten-free, use tamari or coconut aminos in place of soy sauce and ensure chicken broth is gluten-free. If you prefer less sweetness, cut the honey to 2 tbsp and add 1 tsp rice vinegar for brightness. Use arrowroot instead of cornstarch (same amount) for a clearer, glossy finish.

Serving Suggestions

Serve over steamed jasmine or brown rice to soak up the sauce, or alongside chow mein or rice noodles for a different texture. Top with toasted sesame seeds, thinly sliced scallions, or a squeeze of lime for brightness. For a complete meal, add a simple cucumber salad or light miso soup on the side. This also pairs well with steamed edamame as a protein-rich side.

Cultural Background

This stir-fry draws on classic Chinese stir-frying techniques: high heat, quick cooking, and a glossy, cornstarch-thickened sauce. While not an authentic historical dish, it adapts those principles to a Western pantry, combining honey for sweetness and toasted sesame oil for the nutty finish often found in East Asian cooking. The method of searing protein first and briefly stir-frying vegetables keeps textures vibrant, a hallmark of the tradition.

Seasonal Adaptations

Swap vegetables seasonally — in spring use snap peas and asparagus; in fall try thinly sliced Brussels sprouts and sweet potato matchsticks (par-cook so they finish with the stir-fry); in winter use cauliflower florets and root vegetables. For a summer version, add fresh snow peas and baby corn. Adjust cooking time slightly depending on the vegetable density so everything finishes crisp-tender.

Meal Prep Tips

For easy weekday dinners, dice the chicken and store in a sealed container, and chop all vegetables up to 24 hours ahead. Keep the sauce mixed in the fridge (stir before using) and measure out the oil and aromatics so you only need to heat the pan and assemble. If you pack lunches, store sauce separately from rice and vegetables to preserve texture; combine and reheat at work or home.

This dish has become a staple because it’s fast, flexible, and reliably delicious — I hope you make it your own with your favorite vegetables and garnishes.