Honey Sesame Chicken Stir Fry

Why You’ll Love Honey Sesame Chicken Stir Fry Recipe

This Honey Sesame Chicken Stir Fry is a family-friendly dinner that’s quick, healthy, and packed with flavor. Tender chicken, crisp vegetables, and a sticky-sweet sesame sauce come together in one pan for a meal that tastes like takeout — without the wait or extra calories. Perfect served over rice, noodles, or cauliflower rice.

Ingredients

For the Chicken & Vegetables

• 1 lb (450g) boneless, skinless chicken breast, thinly sliced

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 carrot, thinly sliced

• 2 tbsp vegetable oil (or sesame oil)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced

For the Honey Sesame Sauce

• ¼ cup honey

• 3 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp cornstarch mixed with 2 tsp water (slurry)

• 1 tbsp sesame seeds, for garnish

• Optional: sliced green onions for garnish

Directions

1. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and cornstarch slurry. Set aside.

2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5–6 minutes. Remove and set aside.

3. In the same skillet, heat remaining oil and sauté garlic and ginger for 30 seconds until fragrant.

4. Add broccoli, bell pepper, and carrot. Stir-fry for 3–4 minutes until crisp-tender.

5. Return chicken to the skillet. Pour in the honey sesame sauce and toss to coat everything evenly. Cook for another 2 minutes until sauce thickens.

6. Garnish with sesame seeds and sliced green onions. Serve over rice or noodles.

Servings & Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Spicy kick: Add ½ tsp red pepper flakes or a drizzle of sriracha.

• Vegetable swap: Use snap peas, zucchini, or mushrooms instead of or alongside the listed veggies.

• Low-carb option: Serve over cauliflower rice or shirataki noodles.

• Protein swap: Substitute chicken with shrimp, tofu, or beef strips.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for 3–4 days.

• Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water to loosen the sauce if needed.

• Sauce may thicken in the fridge; stir or reheat gently to restore consistency.

FAQs

Q: Can I make this ahead of time?
A: Yes! Cook chicken and vegetables separately and combine with sauce when ready to serve for best texture.

Q: Can I use pre-cooked chicken?
A: Absolutely — just heat the chicken in the sauce with vegetables for 2–3 minutes.

Q: Can I make it gluten-free?
A: Yes, use tamari or coconut aminos instead of soy sauce.

Conclusion

This Honey Sesame Chicken Stir Fry is a quick, delicious, and healthy dinner that feels like restaurant takeout. Sweet, savory, and perfectly balanced, it’s a weeknight favorite that the whole family will love.

Honey Sesame Chicken Stir Fry

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This Honey Sesame Chicken Stir Fry is a quick, colorful, and flavor-packed meal that’s perfect for weeknights. Juicy chicken and crisp vegetables are tossed in a sweet and savory honey sesame sauce, then served over rice or noodles for a restaurant-style dinner at home.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stir-Frying
• Cuisine: Asian / American

Ingredients

• For the Chicken & Stir Fry:
• 1 ½ lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• For the Vegetables:
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)
• For the Honey Sesame Sauce:
• ¼ cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• Sesame seeds, for garnish
• Green onions, sliced, for garnish
• To Serve:
• Cooked rice or noodles

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Instructions

• Marinate chicken: Toss chicken with 2 tbsp soy sauce and 1 tbsp cornstarch. Set aside.
• Cook chicken: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
• Cook vegetables: In the same skillet, add garlic, ginger, and vegetables. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
• Make sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry.
• Combine: Return chicken to the skillet, pour sauce over, and stir until everything is evenly coated and the sauce has thickened (about 2–3 minutes).
• Serve: Garnish with sesame seeds and green onions. Serve hot over rice or noodles.

Notes

• Swap chicken for shrimp or tofu for a different protein.
• Add more vegetables like snap peas, zucchini, or mushrooms for variety.
• For extra heat, sprinkle in red pepper flakes or sriracha.
• Leftovers store in the fridge for 2–3 days and reheat well in a skillet or microwave.