This quick honey sesame chicken stir fry has been one of my busiest-weeknight lifesavers. I first developed this combination in a small kitchen when my kids wanted something fast, bright, and saucy after school. The dish balances tender, seared chicken with crunchy vegetables and a glossy sauce made from honey, low-sodium soy sauce and a touch of toasted sesame oil. It is a recipe that reliably satisfies picky eaters and adults alike, and it plate-appeals in a way that makes meals feel special even on a weekday.

I discovered just how useful this recipe is during a hectic week of activities when I needed dinner on the table in under 20 minutes without sacrificing flavor. The stir fry delivers contrast: warm, caramelized chicken, crisp-tender broccoli and bell peppers, aromatic garlic and ginger, and a sauce that clings to every piece. It’s the texture and the bright, slightly sweet sauce that keep people coming back for seconds. I often make a double batch of sauce because a saucy stir fry always wins.

Ingredients

• Chicken: 1 pound boneless, skinless chicken breast, cut into 1-inch cubes. Use fresh chicken for best searing and even cooking; trim fat and pat dry for a golden crust.
• Broccoli: 2 cups broccoli florets. Choose tight, dark-green florets for crunch and quick cooking; cut evenly so pieces finish simultaneously.
• Bell peppers: 1/2 yellow and 1/2 red bell pepper, each cut into 1-inch pieces. They add color, sweetness and a crisp texture; remove seeds and membranes before chopping.
• Baby carrots: 1/2 cup sliced. Thin slices cook quickly and add a sweet, firm bite; baby carrots are convenient and consistent in size.
• Ginger and garlic: 2 teaspoons minced ginger and 2 cloves garlic minced. Fresh aromatics are essential; use a microplane for the ginger if you want it to melt into the sauce.
• Olive oil: 2 tablespoons divided. Use a neutral oil with a high smoke point if you prefer (canola or peanut oil work well for higher heat).
• Salt and pepper: To taste. Season the chicken before searing and adjust at the end to balance the sauce.
• Starch and water: 1 tablespoon cornstarch mixed with 2 tablespoons cold water to make a slurry for thickening.
• Chicken broth: 1/4 cup low-sodium chicken broth. The broth adds depth; low-sodium keeps the overall dish from being too salty.
• Soy sauce: 3 tablespoons low-sodium soy sauce. If you need gluten-free, substitute tamari in equal amounts.
• Honey: 1/4 cup. Balances the savory notes; adjust to taste for more or less sweetness.
• Toasted sesame oil: 1 tablespoon. Adds that signature nutty aroma—use sparingly as a finishing flavor.
• Crushed red pepper flakes: 1/2 teaspoon. Optional; adds gentle heat that contrasts the honey.

Instructions

Prepare the sauce:In a medium bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Add 1/4 cup low-sodium chicken broth, 3 tablespoons low-sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil and 1/2 teaspoon crushed red pepper flakes. Whisk until uniform and set aside. The slurry prevents lumps and gives the sauce a glossy sheen when heated.Heat the pan:Add 1 tablespoon olive oil to a large skillet or wok and heat over medium-high until shimmering but not smoking. A properly heated pan ensures quick searing and minimal sticking. Test with a small drop of water—if it dances, the pan is ready.Sear the chicken:Season the cubed chicken with salt and pepper. Add to the hot pan in a single layer (work in batches if necessary to avoid crowding). Cook 3 to 5 minutes, turning as needed, until edges are golden and the internal temperature reaches 165°F. Remove chicken to a plate and tent loosely with foil to rest.Cook the vegetables:Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add broccoli, bell peppers and sliced carrots. Stir occasionally and cook just until crisp-tender, about 3 to 4 minutes. Add minced ginger and garlic, cooking an additional 30 to 60 seconds until fragrant. Keep vegetables slightly crunchy for the best texture contrast.Combine and thicken:Return the chicken to the skillet with the vegetables. Whisk the reserved sauce briefly (the cornstarch may settle) and pour over the pan. Stir gently to combine, bring to a rolling boil and let it boil for 1 minute while stirring. The sauce will thicken and coat the chicken and vegetables.Finish and serve:Taste and adjust seasoning with salt or extra soy sauce if needed. Serve immediately over steamed rice or alongside chow mein noodles. Garnish with a sprinkle of sesame seeds or sliced green onions for texture and color.

Storage Tips

Cool leftovers to room temperature for no more than 1 hour, then store in an airtight container in the refrigerator for up to 3 days. For freezing, flash-freeze flat on a sheet then transfer to a freezer bag for up to 2 months; expect some softening in the vegetables. Reheat on the stovetop over medium heat with a splash of water or broth to revive the sauce, stirring frequently until warmed through. Avoid microwave reheating at high power which can make the vegetables soggy; gentle reheating preserves texture and flavor.

Ingredient Substitutions

If you need gluten-free, swap low-sodium soy sauce for tamari and use gluten-free cornstarch. For a lower-sugar version, replace half the honey with an equal amount of water and a splash of rice vinegar, or use a sugar-free syrup sparingly. Swap chicken for firm tofu or shrimp (adjust cooking time) to vary protein. Vegetables like snap peas, thinly sliced zucchini, or mushrooms can replace or supplement the listed vegetables—the key is uniform sizing so everything cooks evenly.

Serving Suggestions

Serve this over steamed jasmine rice, brown rice for extra fiber, or egg noodles for a classic takeout feel. Garnish with toasted sesame seeds, sliced scallions, or a few fresh cilantro leaves for brightness. Pair with a simple cucumber salad or a light miso soup to round out the meal. For a weeknight dinner, plate family-style with warm bowls of rice so everyone assembles their own portions.

Cultural Background

Stir frying is a hallmark of Chinese cooking that emphasizes high heat, quick cooking, and lots of movement. The technique — searing proteins then tossing them with aromatics and sauces — delivers distinct textures and concentrated flavors. While this recipe is an American home-cook adaptation with honey and toasted sesame oil, it respects the core principle of using intense heat and minimal liquid to achieve a glossy, clingy sauce and crisp vegetables.

Seasonal Adaptations

In spring and summer, swap broccoli and carrots for tender sugar snap peas and baby corn to keep the dish light and bright. In autumn, add thinly sliced sweet potato or use roasted butternut squash for a sweeter, heartier profile. Winter calls for heartier greens like bok choy or napa cabbage; adjust cook times to ensure they remain tender-crisp and not waterlogged.

Meal Prep Tips

For efficient meal prep, cook the chicken and vegetables separately and store in portioned containers. Keep the sauce in small jars and add just before reheating to maintain texture. When assembling lunches, warm the components in a skillet for a minute with the sauce to bring everything together. Use microwave-safe containers for quick lunches, but reheat briefly on the stovetop for a fresher texture.

Sharing this dish has become one of my simple pleasures; it’s quick, adaptable and always reliable. Make it your own by adjusting the heat, sweetness or vegetables, and enjoy how a few pantry staples can transform into a joyful weeknight dinner.