Honey Balsamic
Chicken Stir Fry
Cubed chicken breast and colorful bell peppers and snap peas cooked in a quick from-scratch honey balsamic sauce with garlic, ginger, and soy sauce — finished with a drizzle of sesame oil off the heat. Sweet, tangy, savory, and done in 20 minutes. One of the most elegant stir frys in this collection.
- Stir Fry
- 1 lb boneless, skinless chicken breast, cubed
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 bag sugar snap peas
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ¼ tsp ground ginger)
- 1 tbsp olive oil
- Honey Balsamic Sauce
- 3 tbsp balsamic vinegar
- 1 tbsp honey (or sugar-free sweetener)
- 2 tbsp low-sodium soy sauce
- ¼ tsp black pepper
- Finish
- 1 tsp sesame oil (drizzled off heat)
- — sesame seeds & sliced green onion (optional garnish)
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1
Make the sauce
In a small bowl, whisk together the balsamic vinegar, honey, soy sauce, and black pepper until the honey is fully dissolved. Set aside — the sauce comes together in 60 seconds and having it ready before you start cooking makes everything move smoothly.
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2
Cook the chicken
Heat the olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook for 4–5 minutes, stirring occasionally, until golden on the outside and cooked through to 165°F. Transfer to a plate and set aside.
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3
Stir fry the vegetables
In the same skillet over medium-high heat, add the bell peppers, snap peas, garlic, and ginger. Stir fry for 3–4 minutes until the vegetables are just tender with a slight bite — vibrant color and a little crunch is the goal.
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4
Add the sauce & combine
Return the chicken to the skillet. Pour the honey balsamic sauce over everything and toss to coat. Let simmer for 2–3 minutes until the sauce reduces slightly into a glossy glaze that coats the chicken and vegetables.
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5
Finish & serve
Remove from heat and drizzle the sesame oil over the skillet — adding it off the heat preserves its nutty, fragrant flavor. Toss once more, garnish with sesame seeds and green onion if desired, and serve immediately over cauliflower rice.
- Sesame oil goes on last: The original recipe uses sesame oil for cooking — but sesame oil has a low smoke point and its delicate nutty flavor cooks off almost immediately in a hot pan. Use olive oil to cook and drizzle sesame oil over the finished dish off the heat. The difference in flavor is significant.
- Make the sauce first: Having the honey balsamic sauce whisked and ready before the chicken hits the pan means you can move quickly through each step without scrambling — stir fry cooking moves fast and preparation is everything.
- Sugar-free sweetener works: Swap the honey for an equal amount of sugar-free sweetener or a few drops of liquid stevia to reduce the carbs while keeping the sweet-tangy balance of the sauce intact.
- Balsamic reduces fast: Once the sauce hits the hot skillet it will reduce and thicken quickly — 2–3 minutes is all it needs. Watch it closely and pull the pan off the heat before it over-reduces into something sticky and too intense.
- Serve over cauliflower rice: The honey balsamic glaze is exceptional spooned over cauliflower rice — the slightly sweet, tangy sauce soaks in beautifully and makes this feel like a restaurant-quality dish.