Description

This easy Honey Garlic Chicken Stir Fry features tender chicken pieces and crisp vegetables coated in a sweet and savory honey garlic sauce. Ready in just 20 minutes, it’s a healthier, more delicious alternative to takeout that’s perfect for busy weeknights. Serve over rice or noodles for a complete meal!

Ingredients

Scale

For the Honey Garlic Sauce:

1/3 cup honey
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
5 cloves garlic, minced (about 2 tablespoons)
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
2 tablespoons water
1 tablespoon cornstarch
1 teaspoon sesame oil (optional but recommended)
1/4 teaspoon red pepper flakes (optional, adjust to taste)

For the Stir Fry:

1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
3 tablespoons vegetable oil, divided (or avocado oil)
Salt and black pepper to taste

Vegetables (about 4 cups total):

1 large red bell pepper, cut into 1-inch pieces
1 large yellow or orange bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed
1 medium carrot, thinly sliced on diagonal

For Serving:

4 cups cooked rice (white, brown, or cauliflower rice)
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Lime wedges (optional)

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Instructions

Prepare the Honey Garlic Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, grated ginger, water, cornstarch, sesame oil, and red pepper flakes (if using). Mix until smooth and cornstarch is completely dissolved. Set aside.
Prep the Chicken: Pat chicken pieces dry with paper towels (this helps them brown properly). Place in a medium bowl and toss with 2 tablespoons of cornstarch, ensuring each piece is lightly coated. Season with a pinch of salt and black pepper.
Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering and nearly smoking. Add the cornstarch-coated chicken in a single layer (work in batches if your pan isn’t large enough—don’t overcrowd!). Cook for 2-3 minutes without moving to develop a golden crust, then flip and cook another 2-3 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer cooked chicken to a clean plate and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add carrots first (they take longest) and stir-fry for 1 minute. Add bell peppers and broccoli, stir-frying for 2-3 minutes until vegetables are crisp-tender and slightly charred in spots. Add snap peas and cook for 1 more minute. The vegetables should still have a slight crunch—don’t overcook them!
Combine and Glaze: Return the cooked chicken to the skillet with the vegetables. Give the honey garlic sauce a quick stir (the cornstarch may have settled), then pour it over the chicken and vegetables. Toss everything together, stirring constantly for 1-2 minutes as the sauce thickens and becomes glossy, coating everything evenly.
Finish and Serve: Remove from heat immediately once the sauce has thickened to your liking. Taste and adjust seasoning if needed (add more soy sauce for saltiness, honey for sweetness, or red pepper flakes for heat). Serve immediately over cooked rice, garnished with sliced green onions, sesame seeds, and lime wedges if desired.

Notes

Cornstarch Coating: Don’t skip coating the chicken in cornstarch—it creates a light protective layer that keeps the chicken tender while helping it brown beautifully and helping the sauce cling better.
High Heat is Key: Stir-frying requires high heat for that characteristic slight char and crisp-tender vegetables. Make sure your oil is hot before adding ingredients.
Don’t Overcrowd: If your pan isn’t large enough, cook the chicken in two batches. Overcrowding causes steaming instead of searing, resulting in pale, rubbery chicken.
Sauce Thickness: If your sauce is too thick, add a tablespoon of water or chicken broth. If too thin, let it simmer for another 30 seconds to reduce.
Vegetable Flexibility: Use whatever vegetables you have—mushrooms, zucchini, asparagus, bok choy, water chestnuts, or baby corn all work beautifully.
Make it Gluten-Free: Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish / Dinner
Method: Stovetop
Cuisine: Asian-American / Chinese-Inspired

Nutrition

Serving Size: Serving Size: Approximately 1½ cups pasta with 5-6 oz chicken
Calories: 340
Sugar: 18g
Sodium: 640mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg