Honey Garlic Chicken Stir Fry
Looking for a quick and tasty meal that packs a punch of flavor?
This Honey Garlic Chicken Stir Fry is your new go-to!
With a handful of simple ingredients, you’ll create a deliciously sweet and savory sauce
that coats tender chicken and crisp veggies.
Perfect for busy weeknights or when you want something tasty on the table
in just 30 minutes!
Ready to transform your dinner routine? Let’s get cooking!
For Honey Garlic Chicken Stir Fry
- Chicken – Boneless, skinless chicken breasts (cut into bite-sized pieces) are ideal for this dish. You can substitute with chicken thighs for extra juiciness.
- Carrots – Thinly sliced for quick cooking and a sweet, tender bite.
- Broccoli – Fresh broccoli florets, cooked until tender-crisp for added crunch.
- Garlic – Minced for that aromatic, savory base that flavors the sauce.
- Vegetable Oil – Used for frying the chicken and vegetables to a perfect golden-brown crisp.
For Honey Garlic Sauce
- Chicken Broth – Low-sodium chicken broth helps create a savory, well-balanced sauce. You can substitute with water if preferred.
- Soy Sauce – Adds saltiness and depth of flavor, we recommend low-sodium soy sauce to control the sodium content.
- Honey – Provides a sweet contrast to the savory soy sauce and balances the flavors perfectly.
- Cornstarch – Used to thicken the sauce and give it a smooth, glossy texture.
- Salt and Pepper – To season the chicken and vegetables to taste.
Honey Garlic Chicken Stir Fry
Ingredients
- 1 tbsp + 1 tsp vegetable oil (divided)
- 1 cup thinly sliced peeled carrots
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 4 cloves garlic (minced)
- ¼ cup low sodium chicken broth (or water)
- ¼ cup soy sauce
- 3 tbsp honey
- 2 tsp cornstarch
- Salt and pepper to taste
Instructions
- In a large pan, heat 1 teaspoon of vegetable oil over medium heat. Add the broccoli and carrots, cooking for about 4 minutes or until the vegetables are tender. Once done, remove the vegetables and set them aside on a plate, covering them to keep warm.
- Wipe the pan clean with a paper towel and increase the heat to high. Add the remaining tablespoon of oil to the pan.
- Season the chicken pieces with salt and pepper. Add them to the pan in a single layer (you may need to do this in batches). Cook for 3-4 minutes on each side, or until the chicken is golden brown and fully cooked.
- Add the minced garlic to the pan and sauté for 30 seconds.
- In a small bowl, whisk together the chicken broth, honey, and soy sauce.
- In another bowl, mix the cornstarch with 1 tablespoon of cold water to create a slurry.
- Pour the soy sauce mixture over the chicken and vegetables. Cook for 30 seconds, then stir in the cornstarch mixture and bring to a boil. Let it cook for another minute or until the sauce starts to thicken.
- Serve immediately, preferably with rice.
Notes
- To ensure even cooking, cut your vegetables into uniform sizes.
- Slice the carrots thinly to help them cook faster.
- Use low-sodium chicken broth and soy sauce to control the dish’s sodium content.
- Can I use frozen vegetables instead of fresh?
Yes! Frozen vegetables work just as well as fresh. Just make sure to thaw them out and drain any excess moisture before adding them to the stir fry. It’s a quick shortcut for a hassle-free dinner!
- Can I swap the chicken for another protein?
Absolutely! This recipe is super versatile. You can easily swap the chicken for shrimp, beef, pork, or even tofu. Just adjust the cooking time based on what you’re using!
- Can I make the sauce ahead of time?
Yes! You can mix up the sauce a few days in advance and store it in the fridge. When it’s time to cook, just pour it over your cooked chicken and veggies—super easy and time-saving!
- Is low-sodium soy sauce necessary?
If you want to control the salt level, low-sodium soy sauce is a great choice. But if regular soy sauce is what you have, it works just fine too. Just be mindful of the added salt when seasoning the chicken.
- How can I make the sauce thicker?
To thicken the sauce, simply mix a bit of cornstarch with cold water and stir it in. Then bring it to a simmer, and voilà! A glossy, thick sauce that sticks perfectly to your chicken and veggies.
