Description
This Honey Garlic Chicken Stir Fry is a quick and flavorful dish loaded with tender chicken, vibrant vegetables, and a sweet-savory honey garlic sauce. Perfect for busy weeknights, it pairs wonderfully with rice or noodles.
Ingredients
Units
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For the Stir Fry:
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (divided)
- 2 cups (200 g) broccoli florets
- 1 bell pepper (red, yellow, or green), sliced
- 1 carrot, thinly sliced
- 1 cup (100 g) snap peas or snow peas
- 2 cloves garlic, minced
- Sesame seeds and green onions (optional, for garnish)
For the Honey Garlic Sauce:
- 1/4 cup (60 ml) soy sauce (low-sodium preferred)
- 3 tbsp honey
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tsp sesame oil
- 1 tsp cornstarch
- 1/4 cup (60 ml) water
Instructions
1. Prep the Chicken:
- Toss the chicken pieces with 2 tablespoons of cornstarch in a bowl until evenly coated.
2. Make the Sauce:
- In a small bowl, whisk together the soy sauce, honey, vinegar, sesame oil, cornstarch, and water. Set aside.
3. Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces in a single layer and cook for 3-4 minutes per side until golden and cooked through. Remove the chicken from the pan and set aside.
4. Stir Fry the Vegetables:
- Add the remaining tablespoon of oil to the pan. Add the broccoli, bell pepper, carrot, and snap peas. Stir fry for 4-5 minutes, or until the vegetables are crisp-tender.
5. Combine and Cook the Sauce:
- Add the minced garlic to the vegetables and cook for 30 seconds until fragrant. Return the chicken to the pan.
- Pour the honey garlic sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 2-3 minutes until the sauce thickens.
6. Serve:
- Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
- Swap the vegetables for your favorites, such as zucchini, mushrooms, or baby corn.
- For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.