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Need a fast, healthy dinner that doesn’t leave your kitchen looking like a tornado hit it? This Balsamic Honey Chicken Stir-Fry is your weeknight winner. It’s packed with protein, loaded with fresh veggies, and coated in a tangy-sweet sauce that pulls it all together without a pile of dishes to wash afterward.
Why You’ll Love It
As a nutritionist, this recipe is what I call real-life friendly: one pan, under 20 minutes, and made with ingredients you likely have on hand. Perfect for those nights when your kids are bouncing off the walls and your energy is tanking.
We love using in-season veggies like asparagus and green beans, but feel free to make it your own with whatever you’ve got. The real hero here?…The balsamic honey glaze . It is slightly sweet, a little salty, and brings everything together with zero added junk.
Quick Tips for Success
- Prep first: Chop all veggies and chicken before turning on the stove. It makes things go smoother and faster.
- One pan magic: Sauté the veggies first, then add chicken and cook until done.
- Sauce it up: Whisk together balsamic vinegar, coconut aminos, honey, sesame oil, and fresh ginger while everything cooks. Add red chili flakes for a kick!
- Thicken if needed: Stir in arrowroot or cornstarch if you prefer a saucier stir-fry.
- Serve it hot: This dish is best fresh and hot. Serve over cauliflower rice or jasmine rice, and sprinkle with sesame seeds.
Swaps + Storage
- Veggie subs: Try bell pepper, broccoli, zucchini, or snap peas.
- Coconut aminos note: Some brands are sweeter than others—if yours is on the sweeter side, cut honey to 1 tbsp.
- Meal prep: This keeps well in the fridge for up to 4–5 days. Great for lunches!
Healthy, fast, and totally family-approved. This stir-fry is a dinner you’ll want to keep on repeat.
Balsamic Honey Chicken Stir-Fry
Ingredients
- 1.5 lbs Boneless skinless chicken breast, cut into small chunks
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos or soy sauce
- 2 tbsp honey
- 3 large garlic cloves, crushed
- 2 tsp fresh ginger, minced
- 2 tsp crushed red pepper, optional
- 2 tbsp sesame oil or coconut oil
- 1/2 medium sized yellow onion, chopped
- 10 oz asparagus stalks, ends trimmed, cut into 2 inch pieces
- 1 cup trimmed green beans
- 1 cup sliced mushrooms
- 1 tbsp arrowroot starch*, optional
- 2 tsp crushed red pepper, optional
Instructions
- Begin by heating a LARGE skillet to medium high heat.
- Make your sauce: whisk together balsamic vinegar, coconut aminos or soy sauce, honey, garlic, ginger, and crushed red pepper (if using). Set aside.
- Once skillet is hot, add sesame oil or coconut oil to coat the pan. Toss in all vegetables. Let your veggies cook for about 5 minutes (onions should be soft, mushrooms beginning to brown, and the rest still crispy).
- Toss in chicken pieces. Cook for another 8-10 minutes (depending on thickness of chicken). Chicken should be no longer pink, but still tender. Toss sauce into the pan and coat veggies and chicken.
- If you wish to thicken the sauce, add in arrowroot starch by first mixing with 1 tbsp of water. Add to pan and cook let simmer for another 2 minutes.
- Serve hot! Best served over rice or cauliflower rice.
Notes
So good!
We made this recipe using Honey Ginger Balsamic from Rocky Mountain Olive Oil and it was awesome. Highly recommended!
Absolutely delicious!! Great flavor profile.
Thank you, Julie! Glad you loved it!
How much is one head of cauliflower? I only have frozen riced cauliflower. One bag or two?
Use 16 oz of frozen cauliflower rice. Hope that helps!
Very tasty and easy to make. A definite win at our house and will be added to our dinner line up.
So glad you enjoyed it!!