Honey Garlic Chicken Stir Fry Recipe

I perfected a Honey Garlic Chicken and Vegetables recipe that coats chicken, broccoli, and carrots in the easiest sweet and savory sauce to make a healthier weeknight dinner the whole family will appreciate.

I never thought a weeknight dinner could taste like this, but Honey Garlic Chicken And Vegetables surprised me. I toss bite sized pieces of boneless skinless chicken breasts with crunchy broccoli florets and the result is sticky, bright and kinda irresistible.

It’s not the usual takeout knockoff, theres a brightness that keeps it from being cloying and you feel like you’re actually eating something somewhat healthy. I’m still not sure how something so simple looks and tastes like it took hours, but it does.

If you like easy stir fries with real punch youre gonna want to try this.

Ingredients

• Chicken: Lean protein, fills you up, builds muscle, keeps dish savory and satisfying.
• Broccoli: High in fiber and vitamin C, adds crunch and green freshness to stir fry.
• Carrot: Adds sweetness and beta carotene, crunchy texture, little natural sugars.
• Garlic: Strong aroma, boosts flavor and immune support, used in small amounts.
• Ginger: Zesty, warming, aids digestion, gives bright spicy note to sauce.
• Honey: Natural sweetener, balances salty soy, adds sticky glaze and caramel notes.
• Soy sauce (low sodium): Umami rich, salty backbone, keeps sodium lower, deepens savory flavors.
• Sesame oil: Small amount gives nutty aroma, finishes dish with toasted flavor.
• Cornstarch: Thickens sauce fast, makes glossy coating that clings to chicken.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 1 head broccoli, cut into florets (about 2 cups)
• 1 large carrot, sliced thin or cut into matchsticks (about 1 cup)
• 3 tablespoons vegetable oil or canola oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/3 cup low sodium soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 green onions, sliced for garnish
• 1 tablespoon sesame seeds, optional for garnish
• Cooked rice for serving, about 3 cups cooked

How to Make this

1. Prep everything first: cut chicken into bite sized pieces, chop broccoli into florets, slice the carrot into thin rounds or matchsticks, mince the garlic and ginger, slice green onions, and have the cooked rice ready.

2. Make the sauce: whisk 1/3 cup low sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat. In a small cup mix 1 tablespoon cornstarch with 1/4 cup water until smooth and set aside.

3. Heat 2 tablespoons vegetable or canola oil in a large skillet or wok over medium high heat until shimmering. Pat the chicken dry and add it in a single layer, don’t crowd the pan or it will steam. Cook until golden and cooked through, about 5 to 7 minutes, stirring once or twice then transfer chicken to a plate.

4. Add the remaining 1 tablespoon oil to the hot pan, then toss in the minced garlic and ginger and stir for about 20 to 30 seconds until fragrant, don’t let it burn.

5. Add the broccoli and carrots to the pan and stir fry 3 to 4 minutes until bright and just tender. If the pan gets too dry add a tablespoon or two of water and cover for 1 minute to steam it a bit, don’t overcook the veg.

6. Return the chicken to the pan, give the sauce a quick stir (add the cornstarch slurry into the sauce bowl first so it mixes) then pour the sauce in and stir to combine.

7. Cook everything together 1 to 2 minutes more, stirring, until the sauce thickens and becomes glossy and coats the chicken and veggies, taste and add a pinch more pepper or red pepper flakes if needed.

8. Turn off the heat and stir in sliced green onions, sprinkle with sesame seeds if using.

9. Serve the honey garlic chicken stir fry over about 3 cups cooked rice, spooning extra sauce on top.

10. Leftovers reheat great, stored in an airtight container in the fridge for up to 3 days, just reheat gently so the sauce doesn’t break.

Equipment Needed

1. Cutting board and a sharp chef’s knife for chopping chicken, broccoli and carrots
2. Measuring cups and spoons (plus a small cup for the cornstarch slurry)
3. Small mixing bowl for whisking the sauce
4. Whisk or fork to mix the sauce smooth
5. Large skillet or wok (12-inch works great) for stir frying
6. Sturdy spatula or wooden spoon for stirring and scraping
7. Tongs or a slotted spoon to move the chicken without breaking it up
8. Plate or shallow bowl to rest the cooked chicken on
9. Rice cooker or medium pot for the cooked rice (or a bowl if your rice is already done)

FAQ

Honey Garlic Chicken Stir Fry Recipe Substitutions and Variations

• Chicken: swap in firm tofu (press well, cube and pan-fry), or shrimp, or thinly sliced pork or flank steak; just watch cook time since shrimp and thin beef cook way faster.
• Broccoli: use cauliflower florets, snap peas, or green beans for the same crunch and color, though cauliflower takes a touch longer to get tender.
• Soy sauce: use tamari for gluten free, or coconut aminos for soy free, or low-sodium soy if you want less salt; taste and cut back on any extra salt or honey if it’s sweeter.
• Honey: use maple syrup or agave for a vegan swap, or 3 tablespoons brown sugar dissolved in a little hot water if thats what you got.

Pro Tips

1) Pat the chicken really dry and cut pieces the same size, that way they brown evenly. get the pan hot and add the chicken in a single layer, dont crowd it or you’ll just steam instead of getting a nice crust.

2) Temper the cornstarch slurry first so it wont clump: stir a tablespoon of the hot sauce into the slurry, then pour that back into the pan while stirring. cook just until glossy, overcooking will make it gluey.

3) Keep the broccoli crisp-tender, not soggy. either flash-blanch florets 30 seconds then shock in ice water for color, or add a splash of water and cover the pan for 1 minute while stir frying. carrots in matchsticks will finish with the same timing as broccoli.

4) Honey and garlic burn easily, so lower the heat when you add the sauce. add sesame oil at the very end for max aroma, and save a little sauce or honey to spoon over at serving for a brighter finish.