Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe

I absolutely love how this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe comes together—it’s like a little burst of color and flavor in every bite. What makes it so special to me is how effortlessly the tender chicken pairs with crisp vegetables, all coated in that glossy, sweet-savory honey soy sauce that just warms you up from the inside out. Whether you’re craving a quick weeknight dinner or a healthy takeout alternative, this recipe has got your back.

When I first tried this dish, I was amazed at how quickly it cooked and how fresh everything tasted without endless prep work. You’ll find that it’s an absolute crowd-pleaser, perfect for family dinners or meal prepping for the week. Plus, the honey soy glaze is so addictive that my whole family goes crazy for this one—they always ask for seconds!

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Ingredients You’ll Need

All the ingredients in this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe come together beautifully to create a balanced, flavorful dish. Here’s what to look for when shopping so you get the most out of each component.

• Boneless skinless chicken breast: I prefer breasts because they cook quickly and stay tender—cut them into even cubes for uniform cooking.
• Broccoli florets: Fresh ones work best here for that great crunch; steamier veggies can get too soft in stir fry.
• Bell peppers (yellow and red): Adds sweetness and color plus a mild crunch. I like using half of each for balanced flavor.
• Baby carrots: Thinly sliced so they cook just enough to stay crisp; they bring a nice sweet earthiness.
• Ginger (minced): Fresh ginger brightens the stir fry and gives it a real zing.
• Garlic cloves (minced): Two cloves are plenty for a subtle punch without overpowering.
• Olive oil: Used for cooking; I like splitting it between chicken and veggies to keep the pan slick.
• Corn starch: This thickens the sauce and gives it that perfect cling.
• Low sodium chicken broth: Adds depth to the sauce without too much salt.
• Low sodium soy sauce: The salty backbone of the sauce, low sodium keeps it balanced.
• Honey: Brings sweetness that’ll make your whole kitchen smell amazing.
• Toasted sesame oil: A little goes a long way—it adds that classic nutty aroma unique to Asian dishes.
• Crushed red pepper flakes: Optional, but I love the subtle heat it adds for complexity.
• Salt and pepper: Simple seasoning to taste, but important to boost the chicken’s flavor before cooking.

Variations

I like to mix things up with this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe depending on what I have on hand or who I’m cooking for. Feel free to make it your own—there’s plenty of room to get creative.

• Vegetarian Variation: Swap chicken for firm tofu or tempeh, and double the veggies for a meat-free feast that still satisfies.
• Spice it Up: I add fresh sliced chili or more red pepper flakes whenever I want to kick up the heat.
• Different Veggies: Broccoli isn’t the only option—snap peas, mushrooms, or baby corn all work wonderfully here.
• Gluten-Free: Use tamari instead of soy sauce and make sure your broth is gluten-free to keep this recipe suitable for gluten-sensitive folks.

How to Make Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe

Step 1: Whisk Your Sauce Together

Start by mixing the corn starch with cold water in a medium bowl—it’s crucial for that silky sauce texture. Then whisk in chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes until smooth. Set this aside while you prepare everything else; it’s the magic that brings everything together.

Step 2: Cook the Chicken

Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes in a single layer (do batches if your pan is crowded) and season with salt and pepper. Cook without moving for 2-3 minutes until nicely browned, then flip and cook another 2 minutes until cooked through. Don’t rush—it’s tempting, but good sear = great flavor. Remove the chicken and set aside.

Step 3: Stir Fry the Vegetables

Lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the broccoli florets, bell peppers, and sliced carrots. Stir occasionally so they cook evenly but stay crisp tender—this usually takes about 4-5 minutes. Add the minced ginger and garlic right near the end, cooking for just about a minute so they don’t burn but release their aroma.

Step 4: Bring It All Together

Return the cooked chicken back to the skillet with the veggies and gently toss to combine. Give the prepared sauce a good whisk (the cornstarch tends to settle) and pour it over everything. Increase heat to medium-high and bring to a boil while stirring occasionally—let it bubble for about one minute until the sauce thickens and beautifully coats every piece. That’s the cue you’re ready to serve.

How to Serve Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe

Garnishes

I typically sprinkle toasted sesame seeds and thinly sliced green onions on top—both add a fresh crunch and a little nutty aroma that pairs beautifully with the honey soy sauce. Sometimes a few cilantro leaves for brightness or a wedge of lime for squeezing over just before eating adds a lovely touch too.

Side Dishes

This dish is fantastic served over steamed jasmine rice or with crunchy chow mein noodles for extra texture. I also love pairing it with simple garlic fried rice when I want a tastier carb side that soaks up all the extra sauce.

Creative Ways to Present

For special occasions, I like serving this stir fry in individual lettuce cups—adds a fun interactive element and feels light and fresh. Alternatively, serving it family-style on a big platter garnished with colorful sliced chilies and herbs always wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken stir fry in an airtight container in the fridge and it keeps well for 3 to 4 days. Just be sure to cool it completely before sealing to avoid sogginess. The veggies do soften a bit but the flavors remain intact.

Freezing

If you want to freeze it, I recommend portioning into freezer-safe containers or bags. It freezes nicely for up to two months but the texture of the bell peppers softens, so I find it tastes best thawed and reheated within the first month.

Reheating

Leftovers reheat beautifully on the stovetop over medium heat—just add a splash of water or broth to loosen the sauce if it thickened too much in the fridge. I avoid microwaving when possible because it can make the chicken a bit rubbery, but if you do, cover loosely and heat in short bursts to keep it juicy.

FAQs

Final Thoughts

This Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in Honey Soy Sauce Recipe has become a staple in my kitchen because it’s fast, vibrant, and just downright delicious. I can’t recommend it enough if you want something that looks impressive but comes together in a flash. Give it a try, and I’m sure you’ll find yourself reaching for it again and again—just like I do when I want a fuss-free, flavorful meal that makes everyone happy around the table.

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