Chicken is always my first choice when I need to make dinner quickly. This Honey Soy Chicken Stir Fry has become a favorite in our family! The sauce is easy to make and includes plenty of chicken pieces, fresh vegetables, and other ingredients. The rice is cooked at the same time I cook my chicken. Dinner is ready in under 30 minutes.
Stir-fried chicken
Honey soy chicken begins with chicken breasts cut into 1-inch pieces. You can also use skinless, boneless chicken thighs instead of breasts. Before the vegetables are added, the chicken is seasoned to perfection and cooked until golden brown. Other great options include asparagus, carrots, bok-choy, mushrooms, and cabbage.
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To brown the chicken, make sure that your pan does not get too crowded. You can steam your meat if you put too much in the pan. It’s sometimes best to brown chicken in batches to allow the heat to circulate. This will ensure that all of the meat is crisp and golden.
honey soy sauce
The sauce is made from chicken stock, honey, soya sauce, and freshly minced ginger. You can use garlic if you don’t like ginger. A sprinkle of green onions is the final touch. This honey soy chicken is a delicious and healthy meal for the entire family.
Ingredients
- One tablespoon of vegetable oil
- Cut 1 lb of boneless, skinless chicken breasts into 1-inch pieces.
- Ginger minced to 2 teaspoons.
- Two zucchinis quartered, sliced and diced.
- Red bell pepper, cored and seeded. Cut into 1-inch pieces.
- Low sodium chicken broth, 1/4 cup
- Low sodium soy sauce, 1/4 cup
- Honey 3 Tablespoons
- Cornstarch 2 teaspoons
- Green onions, sliced into two tablespoons
- Salt and pepper to taste
Instructions
- Heat oil in a large saucepan over medium heat. Season the chicken to your taste with salt and black pepper.
- Cook the chicken in one layer until it is browned. It may be necessary to cook in batches.
- Add the ginger to the chicken and continue cooking for another 30 seconds.
- Cover the plate with foil and place the chicken mixture.
- Add the red bell pepper and zucchini to the pan. Cook for 3-4 minutes or until the vegetables are softened. Add the chicken to the pan along with the vegetables.
- Whisk together the honey, soy sauce, and chicken broth in a large bowl.
- Mix the cornstarch in a small bowl with one tablespoon of water.
- Pour the chicken broth over the vegetables and chicken; cook for 30 seconds.
- Add the cornstarch, bring to a rolling boil, and cook for another minute until the sauce thickens.
- Sprinkle green onions on top and serve.