Honey Nut Chicken Stir Fry
Elevate your weeknight dinner routine with this irresistible Honey Nut Chicken Stir Fry, a quick and flavorful dish that combines tender, marinated chicken, vibrant vegetables, and a sticky-sweet honey soy glaze. The recipe features a delectable mix of crispy bell peppers, broccoli florets, and crunchy cashews or peanuts, all brought together with aromatic garlic, ginger, and sesame oil for a burst of bold, Asian-inspired flavors. Ready in just 35 minutes, this easy stir fry is both healthy and satisfying, perfect for busy weeknights or meal prep. Serve over fluffy rice or noodles for a complete, restaurant-quality meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 pieces garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 cups bell peppers (red and green), sliced
- 2 cups broccoli florets
- 0.5 cups unsalted cashews or peanuts
- 2 tbsp green onions, sliced
- 4 cups cooked rice or noodles (optional, for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a medium bowl.
Toss the chicken with 1 tablespoon of soy sauce and 2 tablespoons of cornstarch until evenly coated. Set aside to marinate for 10 minutes.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, honey, and sesame oil to create the stir fry sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the sliced bell peppers and broccoli florets to the pan. Stir fry for 4-5 minutes, until the vegetables are crisp-tender.
Return the cooked chicken to the pan and pour in the prepared stir fry sauce.
Stir everything together, ensuring the chicken and vegetables are evenly coated in the sauce. Cook for an additional 2 minutes.
Add the cashews or peanuts to the pan and stir to combine.
Garnish with sliced green onions and serve immediately over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 353.3 g | 128% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 77.0 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 348 mg | 27% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3617 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
