Spicy Honey Mustard Chicken Stir-Fry

Name: Spicy Honey Mustard Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken breasts, cut into thin strips; 2 tsp canola oil, divided; 1 lb fresh asparagus, woody ends trimmed and stalks cut into 3-inch pieces; 1 red bell pepper, thinly sliced; 1 small yellow squash, sliced; 2 tsp cornstarch; 3 Tbsp smooth peanut butter; 1 Tbsp Dijon mustard; 1 Tbsp honey; ½ cup reduced-sodium chicken broth; 2 tsp reduced-sodium soy sauce; 4 tsp fresh lime juice; 2 tsp toasted sesame oil; ½ tsp hot sauce

Recipe GLPR46ce19e664ea85

Asian

Main Course

25 min

320 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant one-pan stir-fry featuring tender strips of chicken breast tossed with fresh crisp-tender vegetables in a zesty honey-mustard sauce with a savory peanut butter base and a hint of heat. Light, flavorful, and ready in under 30 minutes.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 lb boneless skinless chicken breasts, cut into thin strips

2 tsp canola oil, divided

1 lb fresh asparagus, woody ends trimmed and stalks cut into 3-inch pieces

1 red bell pepper, thinly sliced

1 small yellow squash, sliced

2 tsp cornstarch

3 Tbsp smooth peanut butter

1 Tbsp Dijon mustard

1 Tbsp honey

½ cup reduced-sodium chicken broth

2 tsp reduced-sodium soy sauce

4 tsp fresh lime juice

2 tsp toasted sesame oil

½ tsp hot sauce

Directions

In a small bowl, whisk together the cornstarch, chicken broth, peanut butter, lime juice, Dijon mustard, honey, soy sauce, sesame oil, and hot sauce until smooth and well combined. Set the sauce aside.
Heat 1 teaspoon of canola oil in a large nonstick skillet over medium-high heat. Add the chicken strips and stir-fry for 5 to 7 minutes, stirring frequently, until the chicken is cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the remaining 1 teaspoon of canola oil. Once hot, add the asparagus pieces and cook for 3 to 4 minutes, stirring occasionally. Next, add the sliced red bell pepper and cook for 2 to 3 minutes, then add the yellow squash. Continue cooking the vegetables for another 2 to 3 minutes until they are crisp-tender.
Return the cooked chicken to the skillet. Give the sauce a quick stir to recombine and pour it over the chicken and vegetables. Toss everything together until well coated. Cook for 2 to 3 minutes, stirring gently, until the sauce thickens and coats all the ingredients.
Serve the stir-fry immediately over hot cooked rice if desired, or enjoy on its own.

Comments

Grocery List Plus Editorial Staff4

All ingredients are readily available at every major Charlotte chain, with no specialty stops required. The cost per serving lands around $3.50–$4.00, driven by the chicken breast and peanut butter; this is reasonable for a weeknight stir-fry. The 25-minute stated time is honest if you buy pre-cut vegetables; if you're chopping from whole, add 8–10 minutes. This dish demands constant wok or skillet attention and does not reheat well—the vegetables will soften and the sauce will break—making it a same-night meal best suited for families who can eat together promptly.