Honey Sesame Chicken Vegetable Stir Fry

Honey Sesame Chicken Vegetable Stir Fry
  • 35M Total Time

  • 15M Prep Time

  • 18 Ingredients

  • 4 Servings

Easy and nutritious, this Honey Sesame Chicken Vegetable Stir Fry with broccoli, bell peppers and mushrooms will have you hitting the repeat button! Lean chicken, nutrient-rich eggs, and colorful veggies come together with a flavorful sauce made with honey, garlic, sesame, ginger, and balsamic vinegar for a delicious and satisfying meal.


  1. In a small bowl, mix the balsamic vinegar, toasted sesame oil, honey, rice vinegar, sesame seeds, ground ginger and garlic powder together. Set aside.

  2. In a large skillet over medium heat, add ¼ cup no salt added vegetable broth. Add onions and cook until translucent, about 5 minutes.

  3. Add chicken breast pieces and cook for about 5 minutes or until cooked through. Remove chicken and onions from the skillet.

  4. Add the remaining ¼ cup of low-sodium vegetable broth to the skillet, along with ginger, garlic, broccoli, bell peppers, mushrooms, and carrots. Cook, stirring occasionally, until slightly softened, about 5 minutes.

  5. Add the chicken and onions back to the skillet. Add in the whisked eggs. Stir to combine.

  6. Once the eggs are cooked through, add the previously prepared balsamic vinegar sauce to the pan. Stir thoroughly to combine. Reduce the heat to low and cook for about 5 minutes, covered.

  7. Divide cooked rice and stir-fry mixture evenly over 4 plates.


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/2 cup no-salt added vegetable broth, divided
  • 1/2 cup yellow onion, diced
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 teaspoons minced ginger
  • 2 garlic cloves, minced
  • 2 cups broccoli florets, chopped into bite size pieces
  • 1 cup red bell pepper, cut into 1-inch pieces
  • 1 cup mushrooms, sliced
  • 1/2 cup carrots, shredded
  • 2 cups cooked brown rice
  • 2 large eggs, whisked


Note: The USDA recommends cooking eggs until the yolk and whites are firm.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.