Quick Chicken Stir-Fry Recipe – Honey Chilli & Veggie Delight

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Stir-Fry Recipe – Honey Chilli & Veggie Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, healthy meal that doesn’t take forever to make. This quick chicken stir-fry is exactly that – a flavour explosion of honey, chilli, and fresh veggies that comes together in under 30 minutes. I first made this when I was craving something a little sweet, a little spicy, and packed with goodness, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just another stir-fry. It’s a perfect balance of flavours – the savoury soy sauce, the gentle sweetness of honey, and a kick of chilli. Plus, it’s incredibly versatile. You can easily swap out the veggies for whatever you have on hand, making it a great way to use up leftovers. It’s a guaranteed crowd-pleaser, and honestly, it feels like a treat without being overly indulgent.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 500 gms Chicken breast (boneless, skinless)
• 1 small Red bell pepper (capsicum)
• 1 head Broccoli (cut into florets)
• 2 medium Carrot
• 1 medium Onion
• 6-8 cloves Garlic
• 1 inch Ginger
• 2 stalks Spring onion
• 1 tsp Salt
• 0.5 tsp Black pepper powder
• 1 tsp Cornflour (corn starch)
• 0.25 cup Oil
• 2 tbsp Low sodium soy sauce
• 1 tsp Vinegar
• 1 tsp Honey
• 2 tbsp Cornflour (corn starch)
• 2 tbsp Chilli sauce
• 0.5 cup Water

Ingredient Notes

Let’s talk ingredients for a sec! Using low-sodium soy sauce is a game-changer – it lets you control the saltiness and keeps things healthier. I love using honey as a natural sweetener; it adds a lovely depth of flavour that sugar just can’t match. And don’t be afraid to get creative with the veggies! Feel free to add snap peas, mushrooms, or even baby corn. Really, anything goes. I often throw in whatever’s looking good at the market.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat dry your chicken breast. Then, cut it into roughly 1-inch cubes. This size cooks quickly and evenly.
2. In a bowl, toss the chicken with salt, pepper, and 1 tsp of cornflour. This helps create a lovely, slightly crispy coating.
3. Heat the oil in a large skillet or wok over medium-high heat. Cook the chicken in batches – don’t overcrowd the pan! – for about 5 minutes per side, until it’s golden brown and cooked through. Drain the cooked chicken on paper towels to remove any excess oil.
4. While the chicken is cooking, steam your carrots and broccoli for 10-12 minutes, until they’re tender-crisp. You want them to still have a little bite!
5. Now, back to the skillet. Add a little more oil if needed, and sauté the onion, garlic, and ginger until fragrant – usually about 2-3 minutes. Your kitchen should be smelling amazing right about now!
6. Add the steamed veggies to the skillet and stir-fry for another 2-3 minutes.
7. Time for the sauce! In a small bowl, whisk together the soy sauce, vinegar, honey, 2 tbsp cornflour, chilli sauce, and water. Pour this glorious mixture over the veggies and cook, stirring constantly, until the sauce thickens.
8. Finally, add the cooked chicken to the skillet and toss everything together to coat evenly in that delicious sauce.
9. Garnish with chopped spring onions and serve immediately.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. This lowers the temperature and results in steamed, not stir-fried, chicken.
• Prepare all your ingredients before you start cooking. Stir-frying happens fast, so you want everything ready to go. This is called mise en place and it’s a lifesaver!
• For extra flavour, marinate the chicken for 15-20 minutes before cooking.

Variations

• Vegan Adaptation: Swap the chicken for firm or extra-firm tofu or tempeh. Press the tofu to remove excess water before cubing and marinating.
• Gluten-Free Adaptation: Simply use gluten-free soy sauce! There are some great options available these days.
• Spice Level Adjustment: If you like things really spicy, add more chilli sauce or a pinch of red pepper flakes. If you prefer milder flavours, reduce the chilli sauce or omit it altogether. My friend, Priya, always adds a dash of Kashmiri chilli powder for colour and a gentle heat.
• Quick Weeknight Meal Adaptation: Use pre-cut vegetables from the grocery store to save even more time.

Serving Suggestions

This stir-fry is fantastic on its own, but it’s also delicious served with a side of fluffy steamed rice or noodles. A sprinkle of sesame seeds adds a nice touch, too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

What type of chicken cut is best for stir-fry?

Chicken breast is a great option because it cooks quickly and stays tender. You can also use chicken thighs, but they may require a slightly longer cooking time.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the skillet.

How can I adjust the sweetness of the sauce?

Adjust the amount of honey to your liking. You can also add a splash of brown sugar for a deeper sweetness.

What is the best way to prevent the chicken from drying out?

Don’t overcook the chicken! Cooking it in batches and using a marinade helps keep it moist.

Can this stir-fry be made ahead of time?

You can prep the ingredients ahead of time (chop veggies, marinate chicken) and store them separately in the refrigerator. But it’s best to cook the stir-fry just before serving for the best flavour and texture.