Here’s a delicious and detailed recipe for Sweet and Sticky Chicken with Tender-Crisp Veggies — a stir-fry-style dish featuring juicy caramelized chicken coated in a sweet soy-garlic glaze, paired with vibrant vegetables that are perfectly cooked: crisp-tender and bursting with color.
🍗🥦 Sweet & Sticky Chicken with Tender-Crisp Veggies
📌 Servings: 4
🕒 Prep Time: 15 mins | Cook Time: 15–20 mins | Total: ~30 mins
🧑🍳 Style: Asian-inspired stir-fry
🧾 Ingredients
🍗 For the Chicken:
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized chunks
- 2 tbsp cornstarch
- Salt & pepper
- 2 tbsp oil (vegetable, avocado, or sesame oil)
🍯 Sweet Sticky Sauce:
- 1/3 cup soy sauce (low sodium preferred)
- 1/3 cup honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger (or ½ tsp ground ginger)
- 1 tsp sesame oil
- 1–2 tsp cornstarch (for thickening, optional)
- 2 tbsp water
🥦 Veggies (Pick your favorites):
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 cup snap peas or green beans
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional)
🔁 Feel free to substitute with zucchini, baby corn, mushrooms, or onions!
🍳 Instructions
🔹 Step 1: Prepare the Sauce
In a small bowl, whisk together:
- Soy sauce, honey, vinegar, garlic, ginger, sesame oil
- In a separate bowl, mix cornstarch and water to make a slurry.
Set both aside.
🔹 Step 2: Cook the Chicken
- Toss chicken pieces with cornstarch, salt, and pepper.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Sear chicken in batches (don’t overcrowd) until golden brown and cooked through — about 5–6 minutes total.
- Remove chicken and set aside.
🔹 Step 3: Sauté the Veggies
- Add remaining oil to the pan.
- Add carrots and cook for 1–2 minutes.
- Add broccoli, bell pepper, and snap peas, and stir-fry for 3–4 more minutes until tender-crisp — bright in color with a slight crunch.
🔹 Step 4: Combine & Glaze
- Return the cooked chicken to the pan.
- Pour in the sauce and bring to a simmer.
- Stir in the cornstarch slurry (if using) and let cook for 1–2 minutes until thickened and glossy.
- Toss everything to coat evenly.
🔹 Step 5: Serve
- Garnish with green onions and sesame seeds.
- Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
🔁 Variations
- Spicy version: Add sriracha, chili flakes, or Thai chili paste to the sauce.
- No honey? Use brown sugar, maple syrup, or agave.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Add crunch: Top with chopped peanuts or cashews before serving.
❓FAQs – Sweet & Sticky Chicken with Veggies
🔹 Can I make it ahead?
Yes! Store cooked chicken and veggies (separately or together) in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
🔹 Can I use frozen veggies?
Yes — just thaw first and stir-fry briefly. They may release more moisture, so reduce any extra liquids slightly.
🔹 Will breasts or thighs work better?
Chicken thighs stay juicier and have more flavor, but breasts work great too. Just don’t overcook.
🔹 Can I double the sauce?
Absolutely. Double all sauce ingredients if you like it extra sticky or need more for rice or noodles.
Would you like a sheet pan version, air fryer twist, or printable recipe card for this dish?