Make this quick and delicious Honey Garlic Chicken Stir Fry for a weeknight meal better than takeout. You get juicy chicken coated in a sticky, sweet, and savory glaze, mixed with crisp vegetables. This recipe is ready fast.
Author:Chef Tariq
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stir Fry
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 head broccoli, cut into florets
1 red bell pepper, sliced
1 carrot, thinly sliced
2 tablespoons vegetable oil, divided
Salt and black pepper to taste
For the Sauce:
1/2 cup honey
1/4 cup soy sauce (low sodium preferred)
2 tablespoons rice vinegar
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
Prepare the sauce by whisking together honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl. Set aside.
Season the cut chicken pieces lightly with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add broccoli, carrots, and bell pepper. Stir fry for 4-6 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Give the prepared sauce a quick whisk and pour it over the chicken and vegetables. Bring the sauce to a simmer.
Whisk the cornstarch slurry again and pour it into the simmering sauce, stirring constantly until the sauce thickens to a sticky glaze, about 1 minute.
Serve immediately over rice or noodles.
Notes
Chef Tariq recommends using chicken thighs for extra moisture if you have more time.
To keep your chicken juicy, do not overcrowd the pan when searing. Cook in batches if necessary.
Amara suggests adding a pinch of red pepper flakes to the sauce for a little heat.
Leo likes to finish the dish with sesame seeds for extra texture.