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Sweet and Sticky Vegetable Stir Fry | halfbakedharvest.com @hbharvest
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3.99 from 90 votes

Sweet and Sticky Vegetable Stir Fry

This vegetable stir fry is quick and easy to make, perfect for a tasty weeknight meal
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 484kcal


  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 3 tablespoons honey
  • 3 tablespoons sesame oil
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4 baby bok choy, roughly chopped
  • 1 bell pepper, thinly sliced
  • 1 inch fresh ginger, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 red chile, sliced and seeded
  • 2 green onions, thinly sliced
  • 8 ounces cooked rice or egg noodles
  • 1 cup fresh basil, roughly chopped
  • seeds (arils) from 1 pomegranate


  • 1. To make the stir fry sauce. In small bowl, stir together the soy sauce, rice vinegar, honey, and 1/2 cup water. 
    2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned all over and cooked through. Remove the chicken from the skillet to a plate. 
    3. To the same skillet, add the remaining 2 tablespoons sesame oil. When the oil shimmers, add the bok choy and bell pepper and cook until softened, about 5 minutes. Add the ginger, garlic, red chile, and green onions and continue cooking another 2-3 minutes until the garlic is fragrant and caramelized. 
    4. Reduce the heat to low and add the stir fry sauce, noodles or rice, and chicken, tossing to combine. Cook for 5 minutes or until the sauce begins to coat the chicken. Remove from the heat and stir in the basil. 
    5. Divide the stir fry between bowls and garnish with pomegranate. Eat!


Calories: 484kcal | Carbohydrates: 52g | Protein: 40g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 814mg | Potassium: 2718mg | Fiber: 9g | Sugar: 25g | Vitamin A: 38980IU | Vitamin C: 436.2mg | Calcium: 914mg | Iron: 8.2mg