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This Honey Mustard Chicken Stir Fry is the kind of quick recipe that still feels special. Tender chicken cooks in a sweet and tangy honey mustard blend that turns glossy and rich as it simmers, wrapping every bite in bold flavor.
What sets this version apart is how effortlessly the sauce comes together. It is simple, fast, and so good that you will want to spoon up every last bit of that golden honey mustard sauce straight from the pan.
What Goes Into Honey Mustard Chicken Stir Fry
This Honey Mustard Chicken Stir Fry stands out because the sauce tastes like it took hours, even though it comes together in minutes. The combination of sweet honey and sharp mustard creates a balanced flavor that coats the chicken beautifully, giving you that classic honey mustard chicken taste without any heavy prep.
It is also incredibly reliable, which is why many people consider it their go to easy honey mustard chicken recipe. The ingredients are simple, the cooking process is quick, and the result is a stir fry that feels comforting and vibrant at the same time. Perfect for weeknights, meal prep, or whenever you want something satisfying with very little effort.
What Goes Into Honey Mustard Chicken Stir Fry
This stir fry uses simple, fresh ingredients that cook quickly and absorb the sweet and tangy honey mustard sauce beautifully.
- Chicken Thighs: Their natural juiciness holds up well to high heat and keeps every bite tender as it soaks up the honey mustard sauce.
- Dijon Mustard: Adds sharpness and depth, balancing the swPlease eetness of the honey and giving the sauce its signature tang.
- Honey: Provides natural sweetness and helps the sauce turn glossy and sticky so it clings to the chicken and vegetables.
- Bok Choy: Brings freshness and a crisp bite, helping balance the richness of the sauce and adding color to the stir fry.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Honey Mustard Chicken Stir Fry
- Whisk The Sauce: Combine all honey mustard sauce ingredients in a bowl and set aside so the flavors start to blend.
- Heat The Oil: Warm the oil in a large skillet over medium high heat until it shimmers and is ready for the vegetables.
- Sauté Aromatics: Add shallots or green onions and the carrots, then cook until the onion becomes fragrant, about two minutes.
- Cook The Chicken: Add the chicken pieces and fry until they turn golden and begin to caramelize around the edges.
- Add The Vegetables: Stir in the bok choy and mushrooms, cooking until the bok choy starts to wilt slightly.
- Simmer: Pour in honey mustard and let it simmer for one minute, then stir in the cornflour mixture and cook until the sauce thickens.
This Honey Mustard Chicken Stir Fry works beautifully with light, fresh sides that balance its rich, glossy sauce. Garlic Green Beans With Parmesan add a crisp bite and a savory touch that contrasts well with the sweetness of the honey mustard. For something heartier without being heavy, Browned Butter Parmesan Roasted Potatoes make every plate feel complete while soaking up any extra sauce.
If you want something refreshing and vibrant, Caprese Salad With Avocado pairs perfectly. The juicy tomatoes and creamy avocado brighten the whole dish and give you a cool, clean counterpoint to the warm stir fry.
Tips For Making Honey Mustard Chicken Stir Fry
- Slice the chicken into even, bite sized pieces. I promise it is worth the extra minute because everything cooks more evenly and feels so much nicer to eat.
- Give the shallots and carrots a moment to soften and get fragrant before adding the chicken. I always wait for that little burst of aroma because it tells me the pan is ready.
- Add the bok choy toward the end so the leaves stay bright and a little crisp. I love when the stems soften but the tops still have that fresh bite.
- Stir the cornflour mixture right before adding it in. It settles fast, and giving it a quick mix makes the sauce turn glossy and smooth every single time.
Recipe FAQ’s
You can swap in broccoli, snap peas, bell peppers, or zucchini. Anything that cooks quickly and holds a bit of crunch will work, so feel free to use what you already have.
Absolutely. Whisk the honey mustard sauce a day in advance and keep it in the fridge. Give it a quick stir before using and it will be ready to pour straight into the pan.
Cook over medium high heat and avoid crowding the pan. Let the chicken sear, then flip. Once it turns golden, it is ready for the sauce.
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Honey Mustard Chicken Stir Fry
Ingredients
- 1 tablespoon sesame or peanut oil
- 3 stalks shallots/green onions sliced
- 1 large carrot peeled and sliced thinly
- 1 lbs boneless and skinless chicken thigh or breast fillets cut into bite-sized pieces
- 2 bunches Bok Choy washed and halved
- 2 cups mushrooms sliced
Honey Mustard Stir Fry Sauce:
- 2 cloves garlic crushed
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 2 tablespoons Soy Sauce
- 1/2 tablespoon Worcestershire sauce
- ½ tablespoon Rice Wine Vinegar or apple cider vinegar
Additional Ingredients:
- 2 teaspoons cornflour whisked with 1-2 tablespoon warm water
Instructions
- Whisk all of the sauce ingredients in a bowl and set aside.
- Heat the oil in a large pan/skillet on medium-high heat. Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes). Add the chicken and fry until golden. Add the bok choy and the mushrooms, and fry again until book toy begins to wilt slightly.
- Pour in the honey mustard sauce, and allow everything to simmer for about 1 minute. Stir the cornflour mixture through the rest of the ingredients, and simmer for a further minute or two until sauce has thickened.
- Serve over rice of choice!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
