Kitchen notes · a little help before you start
Honey Soy Chicken Stir Fry
A glossy honey soy sauce coats browned chicken and tender vegetables in this stir fry. Ginger adds a warm, fragrant note beneath the sweetness, while zucchini and red pepper catch enough sauce to make every forkful appealing.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Leave room for chicken
Brown the chicken in a single layer, working in batches so the pieces sear instead of steaming.
2. Set chicken aside
Cover the browned chicken with foil while the zucchini and pepper soften in the same pan.
3. Mix starch separately
Combine cornstarch with cold water in a small bowl before adding it to the hot sauce.
Get to know the ingredients
Chicken
Cut the chicken breasts into one inch pieces and season them with salt and pepper before browning.
Ginger
Add the minced ginger to the browned chicken and cook it briefly before taking the chicken out.
Honey
Whisk the honey with broth and soy sauce before pouring the mixture over the chicken and vegetables.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Honey Soy Chicken Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish with green onion
Once the sauce has just begun to thicken, scatter the sliced green onions over the stir fry.
A little more help as you go
Bring starch to a boil
After adding the cornstarch mixture, bring the sauce to a boil and cook until it begins thickening.
Return the chicken
Add the chicken back once the vegetables soften so everything warms together in the honey soy sauce.
A few questions you might have
Why cook the chicken in batches?
Crowding makes the chicken steam; a single layer with room around the pieces helps it sear.
When should I add the ginger?
Cook the ginger with the browned chicken for thirty seconds before transferring the chicken to a plate.
Does cornstarch go straight into the pan?
Mix it with a tablespoon of cold water first, then add that mixture to the hot sauce.
How long do the vegetables cook?
Cook the zucchini and red pepper for three to four minutes, until softened, before returning the chicken.
What tells me the sauce is ready?
After adding the starch and boiling, cook about a minute until the sauce has just started to thicken.
Any more cooking tips?
Tip: Make sure not to overcrowd the pan with chicken pieces as they will steam rather than sear.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
