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Honey Garlic Chicken Stir Fry with golden chicken pieces and colorful vegetables cooking in a large skillet with glossy sauce

Honey Garlic Chicken Stir Fry

A quick and easy stir fry with tender seared chicken and crisp vegetables coated in a sweet savory honey garlic sauce. Ready in 25 minutes and better than takeout.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 0.33 cup honey raw honey preferred
  • 0.33 cup soy sauce low-sodium recommended
  • 1 tbsp olive oil for sauce
  • 2 tsp cornstarch for thickening the sauce
  • 2 tbsp olive oil divided, for stir fry
  • 1 lb boneless skinless chicken breast cut into even bite-sized pieces, patted dry
  • 4 cups mixed vegetables broccoli, bell peppers, carrots, snap peas or your choice
  • 3 cloves garlic minced
  • 1 pinch salt and pepper to taste

Equipment

  • Large skillet or wok
  • Small mixing bowl
  • Whisk
  • Tongs or spatula

Method
 

  1. Whisk together honey, soy sauce, 1 tbsp olive oil, and cornstarch in a small bowl until completely smooth. Set aside.
  2. Heat a large skillet or wok over medium-high heat. Add 1 tbsp olive oil and heat until shimmering. Season chicken with salt and pepper. Add in a single layer with space between pieces. Cook for 5 to 7 minutes, turning once, until golden brown and cooked through to 165 degrees F. Remove to a plate.
  3. Add remaining 1 tbsp olive oil to the same pan. Add mixed vegetables and stir fry for about 5 minutes, tossing frequently, until bright in color and tender-crisp.
  4. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly golden. Do not let it burn.
  5. Return chicken to the pan. Pour the honey garlic sauce over everything and toss to coat. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens into a glossy glaze over the chicken and vegetables.
  6. Serve immediately over steamed rice, quinoa, or noodles. Garnish with sesame seeds or sliced green onions if desired.

Notes

Pat chicken completely dry before cooking for the best sear. Use low-sodium soy sauce to control salt. If sauce is too thin, mix an additional 1/2 tsp cornstarch with 1 tbsp cold water and stir in, then cook 1 more minute. Use tamari for gluten-free. Shrimp, tofu, or beef strips work as protein swaps. Store refrigerated up to 3 days or freeze up to 2 months.