Make this Honey Garlic Chicken Stir Fry for a quick, flavorful dinner better than takeout. Jacob makes this recipe a weeknight favorite by keeping the chicken juicy and the sauce perfectly sticky.
Author:Jacob Carmichael
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stir Fry
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1 tablespoon olive oil
1 head broccoli, cut into florets
1 red bell pepper, sliced
1 carrot, thinly sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup honey
1/4 cup soy sauce (low sodium recommended)
2 tablespoons rice vinegar
1 teaspoon sesame oil
Pinch of red pepper flakes (optional)
Cooked rice, for serving
Sesame seeds, for garnish
Instructions
Toss the cut chicken pieces with cornstarch in a bowl. This keeps the chicken tender.
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Add broccoli, bell pepper, and carrots to the skillet. Stir fry for 4-5 minutes until vegetables are tender-crisp.
Add minced garlic and grated ginger to the vegetables. Cook for 1 minute until fragrant.
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
Return the cooked chicken to the skillet. Pour the honey garlic sauce over the chicken and vegetables.
Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything well.
Remove from heat immediately. Serve the stir fry hot over cooked rice. Garnish with sesame seeds.
Notes
For the juiciest chicken, do not overcrowd the pan when searing. Cook in batches if necessary.
You can substitute other vegetables like snap peas or mushrooms.
Taste the sauce before adding it; adjust honey for sweetness or soy sauce for saltiness.