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

I absolutely love sharing this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in a Honey Soy Sauce Recipe because it’s one of those dinners that feels both comforting and fresh. It’s packed with vibrant veggies and tender chicken, all coated in a sweet-and-savory honey soy sauce that makes every bite pop. Whenever I’m craving something quick but satisfying, this stir fry hits the spot perfectly.

What I really appreciate about this recipe is how it balances flavor with simplicity — you don’t need a dozen complicated ingredients or hours in the kitchen to get it right. Plus, if you’re juggling a busy day like me, you’ll find that this dish comes together in under 20 minutes, making it ideal for weeknights or whenever you want a healthy, homemade meal without fuss.

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Ingredients You’ll Need

The ingredients in this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in a Honey Soy Sauce Recipe come together so well to balance sweetness, spice, and crunch. I always suggest using fresh veggies and quality chicken for the best results.

• Chicken breast: Boneless and skinless works best for easy cutting and quick cooking.
• Broccoli florets: Fresh florets give a great crunch and soak up the sauce nicely.
• Yellow and red bell peppers: These add sweetness and gorgeous color — key for an eye-catching dish.
• Baby carrots: Thinly sliced so they cook just right alongside the other veggies.
• Minced ginger and garlic: Essential aromatics that bring warm, zesty flavor.
• Olive oil: For sautéing — I use extra virgin to add a subtle richness.
• Corn starch and water: To thicken the sauce and give that perfect glossy finish.
• Low sodium chicken broth: Keeps the sauce flavorful but not overwhelmingly salty.
• Low sodium soy sauce: The salty backbone of the honey soy sauce, balancing sweetness.
• Honey: Adds just the right touch of natural sweetness without overpowering.
• Toasted sesame oil: Adds a nutty depth and brings all the flavors together.
• Crushed red pepper flakes: Just enough heat to wake up your taste buds but not too fiery.

Variations

One thing I really enjoy about this Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in a Honey Soy Sauce Recipe is how easy it is to customize. Feel free to swap veggies or even protein depending on what you have on hand or your dietary needs.

• Vegetarian option: I’ve replaced chicken with firm tofu or tempeh, which soak up the sauce beautifully and make a hearty meal.
• Spicy version: If you like it hotter, adding a bit more crushed red pepper or a splash of sriracha kicked this up perfectly for me.
• Other veggies: Feel free to toss in snap peas, mushrooms, or baby corn for extra texture and flavor.
• Gluten-free tweak: Use tamari instead of soy sauce to make this recipe celiac-friendly, and it still tastes fantastic.

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

Step 1: Prepare Your Stir Fry Sauce

This is the heart of the recipe, so whisk together your corn starch and cold water first until smooth – this creates the perfect thickener. Then add chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes, whisking everything to combine well. I usually set this aside while I get everything else ready, but I always give it a quick whisk again before pouring it into the pan to avoid any lumps.

Step 2: Cook the Chicken to Juicy Perfection

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken seasoned with salt and pepper, cooking in batches if needed so they don’t crowd the pan. You’ll want to get a nice sear on each piece — about 3 to 5 minutes — until cooked through but still juicy inside. Then transfer the chicken to a plate and keep it warm. I learned that rushing this step leads to dry chicken, so take your time here.

Step 3: Stir Fry Your Veggies Until Crisp-Tender

Lower the heat to medium and add the remaining olive oil. Toss in broccoli florets, bell peppers, and sliced baby carrots. Stir occasionally, letting them cook just until they’re crisp yet tender — usually around 3 to 4 minutes. Add minced ginger and garlic and stir for an additional minute; this breathes wonderful aroma into your kitchen. Overcooking veggies is a common pitfall, so keep a close eye so they retain their crunch and vibrant color.

Step 4: Combine Chicken, Veggies, and Sauce

Return the cooked chicken to the skillet and gently stir everything together. Then pour your whisked honey soy sauce over the mixture and stir to coat evenly. Turn up the heat just a bit to bring it to a boil, stirring occasionally, and let it bubble for one minute — this thickens the sauce beautifully and helps it cling to all the ingredients. I find this step transforms the dish from good to irresistible.

Step 5: Serve and Enjoy!

Serve your chicken stir fry hot over steamed white or brown rice, or alongside crunchy chow mein noodles for some extra texture. The sauce is sticky and just sweet enough to have you going back for seconds — trust me, my family always does!

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

Garnishes

I love sprinkling toasted sesame seeds and chopped green onions on top right before serving — it adds a pop of flavor and make the dish look even more inviting. Sometimes, I also like a tiny drizzle of extra sesame oil or a few fresh cilantro leaves if I’m feeling fancy.

Side Dishes

Serve this stir fry alongside steamed jasmine rice or sticky brown rice for wholesome, comforting meals. Another favorite is crunchy chow mein noodles or even cauliflower rice if you want to keep it lighter. Adding a simple cucumber salad or pickled vegetables gives a fresh contrast that works really well.

Creative Ways to Present

For special occasions, I’ve served this colorful stir fry in small individual cast iron skillets to keep things warm and visually appealing. It’s also fantastic over a bed of butter lettuce leaves for a fun Asian-inspired wrap approach. Adding edible flowers as garnish once impressed guests and made me look like a kitchen pro (even though it was super simple!).

Make Ahead and Storage

Storing Leftovers

I always let the stir fry cool completely before transferring leftovers to airtight containers and refrigerating. This dish keeps really well for up to 3 days, and the flavors actually deepen overnight. Just make sure to separate any rice you’re storing so it doesn’t get soggy.

Freezing

While I haven’t frozen the chicken stir fry often, I’ve found it freezes okay if packed tightly without rice. To freeze, cool completely and portion into freezer-safe containers or bags. Thaw overnight in the fridge before reheating for best taste and texture.

Reheating

Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to prevent drying out. I avoid the microwave because it can make the chicken tough and the veggies mushy, but if you’re in a hurry, brief bursts with stirring work well.

FAQs

Final Thoughts

This Chicken Stir Fry with Broccoli, Bell Peppers, and Carrots in a Honey Soy Sauce Recipe is one of those dishes I always keep in my weekly rotation because it’s just that reliable and delicious. It brings comfort without heaviness and checks all the boxes for easy prep, balanced nutrition, and fantastic flavor. If you’re looking for a go-to meal that your family will request again and again, I can’t recommend this enough — give it a try and let me know how it turns out!

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