I absolutely love how this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce recipe turns out every single time. It’s one of those dishes that’s colorful, healthy, and packed with flavor, making it perfect for a quick weeknight dinner or when you want something satisfying without spending hours in the kitchen. What really makes it special for me is the balance between the sweet honey soy sauce and the slight kick from the red pepper flakes—it’s comfort food with a little excitement.
When I first tried this dish, I was amazed at how effortlessly the fresh veggies and tender chicken came together with that glossy, delicious sauce. You’ll find that this recipe works really well when you want to use up whatever fresh vegetables you have on hand, and it easily pairs with rice or chow mein noodles. Trust me, once you make this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce recipe, it’s going to become a go-to you’ll keep coming back to.
Why You’ll Love This Recipe
- Quick & Easy: You can have this flavorful stir fry on the table in under 20 minutes, perfect for busy nights.
- Balanced Flavors: The honey soy sauce brings a perfect harmony of sweet, savory, and spicy that everyone enjoys.
- Nutritious & Colorful: Packed with fresh vegetables and lean chicken, it’s a wholesome way to eat well and feel great.
- Versatile Ingredients: Easy to swap or add veggies depending on your fridge and makes use of pantry staples like soy sauce and honey.
Ingredients You’ll Need
The ingredients for this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce recipe work beautifully together because they combine fresh, crunchy vegetables with tender, juicy chicken and a sauce that’s both sweet and savory. Plus, many are pantry-friendly, so you might already have most of what you need!
- Boneless skinless chicken breast: Cubed into bite-sized pieces for quick, even cooking.
- Broccoli florets: Adds crunch and vibrant green color; make sure they’re fresh or thawed if frozen.
- Yellow and red bell peppers: Sweetness and color that brighten up the dish — I always try to grab firm, shiny peppers.
- Baby carrots: Sliced thinly so they cook just right alongside the other veggies.
- Minced ginger and garlic: Fresh is best here, it really makes the flavor pop.
- Olive oil: Used for sautéing; adds a subtle richness without overpowering.
- Cornstarch: Helps thicken the sauce into that perfect glossy coating.
- Low sodium chicken broth: Keeps things flavorful but not too salty.
- Low sodium soy sauce: The savory backbone of the stir fry sauce.
- Honey: Balances soy sauce with natural sweetness, don’t skip it!
- Toasted sesame oil: Adds a deep, nutty aroma—this is a game changer for the sauce.
- Crushed red pepper flakes: A gentle heat to lift the dish just enough.
- Salt and pepper: For seasoning the chicken before cooking.
Variations
I love making this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce recipe my own by swapping in whatever vegetables I have that week. Sometimes I add snap peas or mushrooms, and other times I mix in some cashews for extra crunch. Feel free to experiment and make it your own!
- Vegetable swaps: Using zucchini or green beans works really well if you want a different texture or seasonal veggies.
- Spice level: If you like it spicier, try adding a dash more crushed red pepper or a splash of sriracha in the sauce.
- Protein variations: I’ve also tried it with shrimp or tofu, and both come out amazing with the same sauce.
- Gluten-free option: Use tamari or coconut aminos instead of soy sauce for a gluten-free twist.
How to Make Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe
Step 1: Whisk together that delicious stir fry sauce
Start by mixing your cornstarch and water in a medium bowl until smooth. Then whisk in the chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Setting this to the side allows the flavors to marry while you get everything else going — this sauce is going to coat everything with that irresistible sweet-savory glaze.
Step 2: Cook the chicken until golden and juicy
Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook for about 3-5 minutes until it’s golden and cooked through. I like to do this in batches if needed, so the chicken doesn’t steam and stays beautifully seared. Remove the cooked chicken and set aside — don’t skip this step or your chicken won’t have that great texture.
Step 3: Sauté the veggies to crisp tenderness
Reduce the heat to medium and add the remaining olive oil to your skillet. Toss in the broccoli florets, bell peppers, and sliced carrots. Stir occasionally and cook just until they’re crisp-tender, about 3-4 minutes. Then add the minced ginger and garlic, cooking for another minute until fragrant — this part really kicks the flavor up a notch.
Step 4: Combine, coat, and simmer
Return the cooked chicken to the skillet, stirring everything together. Pour the whisked stir fry sauce over the chicken and vegetables and gently mix it in. Bring the mixture to a boil while stirring occasionally, then let it cook for one minute to thicken and fully coat all the ingredients. That’s what creates that glossy, sticky coating you’ll love!
Step 5: Serve and enjoy!
Serve your Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce over steamed rice, noodles, or even cauliflower rice for a lighter option. It’s just ready to eat right away, but a sprinkle of green onions or sesame seeds on top makes it even better.
Pro Tips for Making Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe
- Cut Chicken Evenly: I learned the hard way that uneven chicken pieces cook unevenly—make sure your cubes are about the same size for perfect cooking.
- High Heat is Key: Cooking on medium-high heat lets the veggies stay crisp and the chicken get a nice sear instead of steaming in its own juices.
- Don’t Overcrowd the Pan: If your skillet is too crowded, the chicken and veggies steam rather than stir fry—cook in batches if needed.
- Whisk Sauce Right Before Use: Since cornstarch settles, always give the sauce a good whisk before adding to the pan to avoid lumps.
How to Serve Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe
Garnishes
I usually top this dish with some toasted sesame seeds and freshly sliced green onions. The sesame seeds add a nice crunch and subtle nutty flavor, while green onions give a fresh herbal kick that really brightens everything up. Sometimes I’ll sprinkle on a little extra crushed red pepper if we’re feeling spicy.
Side Dishes
This stir fry pairs beautifully with steamed jasmine or basmati rice, but I also love serving it alongside garlic noodles or even simple chow mein. For a lighter meal, cauliflower rice is a great low-carb option that soaks up the sauce just as well.
Creative Ways to Present
For a fun presentation at dinner parties, I like to serve this stir fry in individual mini wok bowls or over a bed of fluffy coconut rice garnished with edible flowers or microgreens. It instantly makes the dish feel special and festive, turning a weeknight staple into a memorable meal!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they’re best eaten within 3 days. The veggies keep their texture surprisingly well, especially if you don’t overcook them the first time around. For best flavor, I recommend reheating gently to avoid drying out the chicken.
Freezing
While I’ve frozen the chicken and veggies together a couple of times, I personally prefer to freeze the chicken and sauce separately from the veggies because veggies can get a bit mushy after freezing. Thaw overnight and reheat slowly to maintain the best texture and flavor.
Reheating
When reheating, I gently warm leftovers in a skillet over medium heat to keep the chicken juicy and the vegetables crisp. Avoid the microwave if you can—it tends to make everything a bit soggy. A splash of water or broth while reheating can refresh the sauce nicely.
FAQs
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Can I use chicken thighs instead of breast in this recipe?
Absolutely! Chicken thighs add a richer, juicier flavor and tend to stay tender even if slightly overcooked. Just cut them into similar-sized pieces and adjust the cooking time if needed—about the same amount usually works well.
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Is it okay to prepare the sauce in advance?
Yes, you can mix the stir fry sauce ahead of time and store it in the fridge for a day or two. Just give it a good whisk before using because the cornstarch can settle at the bottom.
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How can I make this recipe vegetarian?
For a vegetarian version, swap the chicken for firm tofu or tempeh and use vegetable broth instead of chicken broth. The sauce stays just as delicious and coats the veggies beautifully.
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What is the best way to prevent soggy vegetables?
Cook the vegetables on medium-high heat without overloading the pan and stir frequently but not constantly. This helps retain their natural crunch. Also, avoid overcooking by removing them from heat as soon as they’re crisp-tender.
Final Thoughts
This Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce recipe is one of those meals I always keep in my recipe rotation because it’s reliable, quick, and a crowd-pleaser. I love how balanced the flavors are and how easy it is to customize depending on what you have around. If you’re looking for a vibrant, wholesome dinner that feels a little special but comes together super fast, give this one a try—you might end up loving it as much as my family does!
Print
Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This easy and flavorful Chicken Stir Fry recipe features tender boneless chicken breast sautéed with fresh broccoli, bell peppers, and carrots in a savory homemade stir fry sauce. Perfect for a quick weeknight dinner, it combines a perfect balance of sweet, spicy, and savory flavors, and is best served over steamed rice or chow mein noodles.
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1 inch pieces
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 cup baby carrots, sliced
- 2 tsp minced ginger
- 2 garlic cloves, minced
Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- Prepare the stir fry sauce: In a medium bowl, whisk together the corn starch and cold water until smooth. Add the chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk thoroughly to combine and set aside.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken seasoned with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and sliced baby carrots. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 to 4 minutes. Add the minced ginger and garlic and cook for an additional minute until fragrant.
- Combine chicken and vegetables: Return the cooked chicken to the skillet with the vegetables and stir to combine everything evenly.
- Add the stir fry sauce and finish cooking: Whisk the prepared stir fry sauce again and pour it over the chicken and vegetables. Stir gently to coat all ingredients. Bring the mixture to a boil while stirring occasionally, and let it boil for 1 minute until the sauce thickens and becomes glossy.
- Serve: Remove from heat and serve the chicken stir fry hot with steamed rice or chow mein noodles, if desired.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust the amount of crushed red pepper flakes to control the spiciness of the dish.
- Vegetables can be swapped or added according to preference; snap peas or mushrooms are good options.
- Cut chicken into uniform pieces to ensure even cooking.
- Make sure the pan is hot enough when cooking chicken to get a nice sear.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
