Honey Soy Chicken Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
249 kcal
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Course
Main Course
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Cuisine
Asian
Honey Soy Chicken Stir Fry
Description
The recipe begins by seasoning chicken breast cut into bite-sized pieces and cooking them in vegetable oil until browned. Fresh minced ginger is added briefly to complement the chicken's flavor. The chicken is removed while the vegetables—zucchini and red bell peppers—are cooked until softened but still retaining some bite. Returning the chicken to the pan, a mixture of low sodium chicken broth, soy sauce, and honey is poured over to create a sauce. A cornstarch slurry is added to slightly thicken the sauce with brief boiling, ensuring the glaze clings to the chicken and vegetables evenly. Green onions sprinkled on top finish the dish.
This stir fry works well served hot over steamed rice or noodles and can be enjoyed as a balanced meal with protein and vegetables. The sweet and salty sauce makes it a versatile choice for weeknight dinners.
It’s important not to overcrowd the pan when cooking chicken pieces to ensure they brown properly rather than steam, preserving texture and flavor.
Ingredients
- 1 tablespoon vegetable oil
- 1 lb chicken breast cut into 1 inch pieces, boneless skinless
- 2 teaspoons ginger minced
- 2 zucchini quartered and sliced
- 1 red bell pepper cored, seeded and cut into 1 inch pieces
- ¼ cup chicken broth low sodium
- ¼ cup soy sauce low sodium
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 2 tablespoons green onions sliced
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
- Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
- Add the ginger to the chicken and cook for 30 seconds more.
- Place the chicken mixture on a plate and cover with foil to keep warm.
- Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables.
- In a bowl whisk together the chicken broth, honey and soy sauce.
- In a small bowl mix the cornstarch with a tablespoon of cold water.
- Pour the chicken broth mixture over the chicken and vegetables; cook for 30 seconds.
- Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Sprinkle with green onions and serve.
Notes
- Cook chicken in batches if needed to avoid overcrowding the pan, which helps achieve proper browning instead of steaming the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 828mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1.192IU | 0% |
| Vitamin C | 58mg | 64% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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