Honey Pepper Chicken with Stir-Fry Vegetables


Honey Pepper Chicken with Stir-Fry Vegetables

A few years ago my father started beekeeping. I don’t know if there’s any other hobby with such a great learning curve and high propensity to fail as beekeeping. As pollinators, bees play a vital role in our ecosystem and food supply and at the same time they are sadly on the brink of extinction. There are widespread reports of staggering decline in bee populations due to pesticides, parasites and loss of habitat.

I have a small supply of honey from my father’s bee hives’ honey production from this past summer that I used in this Honey Pepper Chicken with Stir-Fry Vegetables. Despite the use of honey, this recipe is not too sweet. The honey pepper sauce that the chicken marinates in is quick, easy and balanced in flavor, with a little kick from the pepper. This is a nice weeknight chicken recipe and also works well for make ahead meal prep for lunches for the week.

Honey Pepper Chicken with Stir-Fry Vegetables

Print recipe
  • 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Calories: 313


Serving Size




Total Fat





  • 1 pound boneless, skinless chicken breast
  • 1 tbsp sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1 tsp ground ginger
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp honey
  • 1 bunch scallions, chopped
  • 4 bunches baby bok choy, sliced lengthwise
  • 2 large carrots, peeled and chopped
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 tsp sesame seeds


  • Step 1

    To make marinade, add soy sauce, ginger, pepper and honey to a medium bowl. Stir well to combine.

  • Step 2

    Cut chicken into small pieces. Place chicken in bowl of marinade and let sit for about 20 minutes.

  • Step 3

    Fill pot with about an inch of water. Bring to a boil. Add broccoli, carrots, bok choy and snow peas to the pot and steam, covered, for about 4-5 minutes until al dente. Drain water and set aside.

  • Step 4

    Place large pan or wok over medium heat. Pour in sesame oil to coat pan. Once hot, add chicken with all of marinade into the pan. Sauté chicken, using tongs to stir pieces, for about 6 minutes until chicken is browned lightly on the outside.

  • Step 5

    Add steamed vegetables to the pan of chicken and cook for 3-4 more minutes until vegetables are fork tender and chicken is completely cooked.

  • Step 6

    Serve with brown rice and scallions and sesame seeds for garnish.

Make Ahead Tips

Honey pepper marinade (steps 1-2) can be made 1-2 days in advance.


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