Balsamic Honey Chicken Stir-Fry is a simple dinner using basic ingredients and fresh vegetables to create a healthy dinner the whole family will love! Bonus is that it all comes together in 20 minutes! Use your favorite in-season vegetables and keep this recipe as a staple year round.
Winner Winner, Chicken Dinner!
As a nutritionist, my favorite dinners to create are the ones that come together so quickly with one pan, and healthy ingredients. This one satisfies all of my requirements!
I’m all about the 20 minute part of this recipe. This mama had no time to make elaborate meals this week (I’m sure you hear me). Or correct that, I don’t have time to spend any more cleaning up my kitchen. My kids are in and out of the kitchen all day long, consistently making messes. Anytime I can minimize our dinner cleanup with one pan….. WINNING!!!!
So winner, winner, chicken dinner with this simple stir-fry. I used two of our favorite in-season vegetables: asparagus and green beans. I also added in onion and mushrooms, because I’m not quite sure a stir-fry is even a stir-fry without those two. In case you are wondering, you can absolutely substitute your favorite veggies! The sauce is a simple tangy, salty, sweet, and acidic combo with only a few ingredients!! I love the way balsamic compliments the honey and coconut aminos in this dish.
How to make Balsamic Honey Chicken Stir Fry:
We start by gathering up our ingredients, and prepping the veggies and chicken. You will need:
- chicken breast
- green beans
- balsamic vinegar
- coconut aminos (can also use soy sauce)
- sesame oil
- fresh ginger
- red chili flakes if you want a little spice!
I started by prepping my vegetables, and getting my skillet nice and hot. To make this recipe even easier, I decided I was throwing everything in at once. So……….Onions, asparagus, peas, and mushrooms all started together in the skillet. After a few minutes I added the chicken, and let it cook until no longer pink. This will take another 7-10 minutes depending on the thickness of your chicken.
Everything came together very quickly. I started this quick and easy dinner at 5:10, and was done by 5:30.
And while all that cooking was happening, I prepared my sauce. 5 ingredients you guys. Really simple. You probably have the ingredients in your pantry NOW! This beats any store bought marinade with an entire paragraph of mystery ingredients. So much flavor, no additives, no preservatives, no thickening agents, and only natural sugar.
Once your chicken is ready, toss with the sauce. The sauce will be very thin. You can go either way with thickening it, or leaving as is. If you do thicken, use 1 tbsp of arrowroot or cornstarch. My choice is always arrowroot. Serve HOT. Trust me, it’s way better right away. Not a meal to be enjoyed hours later.
We served over rice (cauliflower rice is fantastic here), and sprinkled with sesame seeds.
Recipe Adaptations and tips:
- Recipe swaps: feel free to swap out any of the veggies to fit ones that are in season, or ones that you enjoy! Some other delicious options include:
- red bell pepper
- snap peas
- Coconut aminos tip: some aminos is sweeter than others. You may consider decreasing the honey to 1 tbsp.
- Storing: you can make this recipe earlier in the week and store for meal prep for up to one week.
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Balsamic Honey Chicken Stir-Fry
Balsamic Honey Chicken Stir-Fry is a dinner that comes together in less than 30 minutes and one pan! Healthy and delicious.
- 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
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.
*arrowroot is a thickening agent. You can use tapioca starch in it’s place or corn starch if not following a gluten-free diet.
Athena Hescock says
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!!
Andrea Goff says
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!
Absolutely delicious!! Great flavor profile.
Thank you, Julie! Glad you loved it!
We made this recipe using Honey Ginger Balsamic from Rocky Mountain Olive Oil and it was awesome. Highly recommended!