Real Food Whole Life

Honey Mustard Chicken Stir-Fry

RecipesRobyn Downs2 Comments
Quick and easy honey mustard chicken stir-fry

This quick and easy honey mustard chicken stir-fry uses fresh spring veggies and a tangy sweet sauce, putting an unexpected twist on the typical weeknight chicken dinner. When I was in grad school my husband, Andrew, was in charge of making dinner. Stuck in evening classes several nights a week it was nice to have dinner waiting upon returning home late, plus it gave Andrew a chance to show off his skills in the kitchen. Even back then I was all about meal planning and tried to choose meals that were quick and easy.

Before leaving for the day, I'd leave a recipe, along with the ingredients plus notes on substitutions or shortcuts. I remember one night returning home late to Andrew, standing over the stove, with something like nine different bowls strewn around the counter. Dinner was clearly not going to be ready for a while. The guy looked frazzled and really, really annoyed. Apparently the sauce I had picked had too many ingredients in it. I jumped into help, and vowed not to select such a complicated recipe again.

Stir-fries are still one of our weeknight go-to meals, but these days I work to simplify the process as much as possible. This honey mustard chicken stir-fry couldn't be simpler; the sauce has two ingredients. You don't even need a separate bowl, just dump everything in the pan and stir to combine. Feel free to use whatever seasonal veggies you have on hand, though the asparagus and snap peas work particularly well with the tangy sweet sauce.

Honey mustard chicken stir-fry

Kid-friendly notes: This dinner includes many kid-friendly flavors, but if you have a resistant eater here are some suggestions:

  • Before adding the chicken and onions back to the pan set aside some of each and serve them separately on a plate.
  • Before adding the sauce pick out a few pieces of cooked asparagus and snap peas and serve them separately on a plate.
  • Alternatively you could serve the snap peas and asparagus raw--just hold a few out before adding to the pan.
  • If you're making rice serve that in a separate pile as well.
  • Make a honey-mustard dipping sauce by stirring together 1 part honey to two parts mustard.
  • The kid plate now looks like this: chicken, onions, snap peas, asparagus, rice (optional), honey-mustard sauce.

Now, on to the recipe!

Honey mustard chicken stir-fry



2 tablespoon refined coconut oil

3 boneless, skinless chicken breasts (about 1.5 lbs), chopped into bite-sized pieces

2 medium yellow onions, sliced

1 lb asparagus, chopped into 1 inch pieces

½ lb sugar snap peas

2 green onions, chopped

1 teaspoon salt

2 tablespoon honey

4 tablespoons yellow mustard


1. In a large skillet or Dutch oven, heat 1 tablespoon coconut oil over medium high heat. Add the chicken, sprinkle with ¼ teaspoon salt, and saute until golden brown and crispy, about 7 minutes. Flip the chicken and saute until the other side browned, crispy, and the chicken is cooked through, about 5 minutes more.

2. Remove the cooked chicken from the pan. Turn heat down to medium, adding 1 tablespoon of coconut oil, and the onions. Sprinkle with ¼ teaspoon salt, and saute, stirring frequently, until the onions are soft and slightly caramelized, about 5 minutes. If the pan starts to dry out or the onions are browning too quickly turn the heat down and add a splash of water to the pan.

3. Remove the onions from the pan. Over medium heat, add the asparagus, snap peas, ½ teaspoon salt, and ¼ cup water to the pan. Saute, stirring frequently until the vegetables are crisp-tender, about 3 minutes. You want the veggies to stay green and slightly crunchy, so be careful not to overcook.

4. Add the chicken and onions back to the pan, then stir in the honey and mustard. The chicken and veggies should be well coated in the honey-mustard sauce. If you want the mixture a little saucier add more water. Taste, adding additional salt and pepper if you like.

5. Sprinkle with green onions and serve hot.

Serves 4.

Notes: This stir-fry makes a meal in itself, but also works well served over rice or cauliflower rice.

Making this recipe? Let me know what you think, if your family liked it, and any adaptations you make in the comments. I really do love hearing from you! And be sure to tag #realfoodwholelife on Instagram so I can see what you're making!

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