Honey Garlic Chicken Stir-Fry
Honey Garlic Chicken Stir-Fry is an Chinese recipe categorized as main course, with 15 min of prep, 15 min of cooking, and 30 min total. It yields 4 servings.
About This Recipe
Thinly sliced chicken and mixed vegetables cook quickly in a hot skillet before being coated with a honey, garlic, and soy sauce.
The vegetables retain some bite, and the sauce brings a clear sweet-savory balance without requiring a long simmer.
Honey Garlic Chicken Stir-Fry is an Chinese recipe categorized as main course, with 15 min of prep, 15 min of cooking, and 30 min total.
Honey Garlic Chicken Stir-Fry is organized around boneless skinless chicken breast, thinly sliced (680g), mixed broccoli, red bell pepper, and carrots, neutral cooking oil (15mL), honey (63g), prepared as one clear dish.
The Chinese character stays clear because the listed ingredients do the work of building the dish.
Start with Whisk the honey, garlic, soy sauce, ginger, cornstarch, and chicken broth until smooth.
Next, Season the chicken with the kosher salt and black pepper.
The remaining ingredients round out Honey Garlic Chicken Stir-Fry, adding garlic cloves, minced (9g), low-sodium soy sauce (30mL), fresh ginger, grated (5g), cornstarch (8g).
Mealtime: Dinner
Type: Main Course
Cuisine: Chinese
Dietary Preferences: Dairy-Free, Nut-Free
Cooking Time: Quick (20 minutes)
Difficulty Level: Easy
Seasonal Preference: All-Year-Round
Nutritional Information (per serving)
Calories: 320
Protein: 26g
Carbs: 35g
Fat: 12g
Fiber: 3g
Kid-Friendly: Yes
Ingredients
- 1 1/2 lb boneless skinless chicken breast, thinly sliced (680g)
- 2 cups mixed broccoli, red bell pepper, and carrots
- 1 tablespoon neutral cooking oil (15mL)
- 3 tablespoons honey (63g)
- 3 garlic cloves, minced (9g)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 teaspoon fresh ginger, grated (5g)
- 1 tablespoon cornstarch (8g)
- 1/2 cup low-sodium chicken broth (120mL)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (1g)
Step by Step Instructions
- Whisk the honey, garlic, soy sauce, ginger, cornstarch, and chicken broth until smooth.
- Season the chicken with the kosher salt and black pepper.
- Heat the neutral cooking oil in a large skillet over medium-high heat.
- Cook the chicken in an uncrowded layer for 5 to 7 minutes, until browned and the thickest piece reaches 165°F (74°C), then transfer it to a plate.
- Stir-fry the broccoli, red bell pepper, and carrots for 4 to 5 minutes, until crisp-tender.
- Return the chicken to the skillet, pour in the honey-garlic sauce, and simmer for 2 to 3 minutes until glossy and thickened.
- Serve the Honey Garlic Chicken Stir-Fry immediately with rice or noodles if desired.
Variations and Serving Suggestions: Feel free to add your favorite vegetables to this stir-fry. For a spicier kick, add a dash of chili flakes. This dish pairs wonderfully with a light beer or a glass of white wine for a complete dining experience.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Honey Garlic Chicken Stir-Fry into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Honey Garlic Chicken Stir-Fry gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowl, whisk, large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
How do I prevent lumpy sauce?
Whisk the cornstarch into the cold chicken broth before the mixture enters the hot skillet. Stir continuously as it simmers so the honey-garlic sauce thickens evenly.
Can I use chicken thighs?
Replace the chicken breast with 1 1/2 pounds boneless skinless chicken thighs cut into thin strips. Cook until the thickest strip reaches 165°F (74°C).
Can I change the vegetables?
Replace the 2 cups broccoli, bell pepper, and carrots with 2 cups snap peas, mushrooms, or bok choy, adding firmer vegetables first.
Can I prepare it ahead?
Mix the sauce and cut the chicken and vegetables up to one day ahead, refrigerating them separately. Stir-fry shortly before serving.