Sweet, savory, and full of crisp veggies—this Honey Garlic Chicken Stir-Fry is everything you want in a quick, healthy dinner. #quickmeals #chickenstirfry #dinnerideas
This Honey Garlic Chicken Stir-Fry is a go-to dinner for those nights when time is tight but you still want something tasty and homemade. It’s full of tender chicken, colorful veggies, and a glossy honey garlic sauce that’s the perfect balance of sweet and savory. Everything comes together in one pan, making cleanup a breeze.
Whether you’re feeding picky eaters or just trying to get a wholesome meal on the table, this stir-fry is a weeknight hero. You can switch up the veggies with whatever you have on hand and serve it over rice, noodles, or even cauliflower rice for a low-carb twist.
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Tools Needed: Large skillet or wok, cutting board, knife, mixing bowls, measuring cups and spoons
2. Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts or thighs, sliced thin
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil (for cooking)
For the Stir-Fry Sauce:
- â…“ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Vegetables:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 1 carrot, thinly sliced
Optional Garnishes:
- Sliced green onions
- Sesame seeds
3. Preparation Steps
A. Prep the Chicken
Season chicken with salt and pepper, then toss with cornstarch to coat.
B. Make the Sauce
In a small bowl, whisk together honey, soy sauce, water, rice vinegar, garlic, and ginger.
C. Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
D. Stir-Fry the Veggies
In the same pan, add a little more oil if needed. Stir-fry the veggies for 3–4 minutes, until just tender but still crisp.
E. Combine Everything
Return chicken to the pan. Pour in the sauce and toss everything to coat. Cook for 2–3 minutes until the sauce thickens slightly and everything is hot and glazed.
F. Garnish & Serve
Top with green onions and sesame seeds if using. Serve immediately over your favorite base.
4. Tips & Variations
- Use any veggies you have—zucchini, mushrooms, or baby corn work great.
- For extra heat, add a pinch of red pepper flakes or a squirt of sriracha.
- Swap honey with maple syrup or agave for a different sweetness.
- Make it gluten-free by using tamari instead of soy sauce.
5. Troubleshooting FAQ
Why is my sauce too thin?
Let it simmer a bit longer, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Can I use frozen veggies?
Yes—just thaw and pat dry before stir-frying to avoid sogginess.
Can I prep this ahead?
You can slice the chicken and veggies and mix the sauce ahead of time. Store separately in the fridge.
What if I don’t have rice vinegar?
Try apple cider vinegar or white wine vinegar as a substitute.
6. Serving Suggestions
- Serve over jasmine or brown rice.
- Try it with rice noodles or soba.
- Make a low-carb bowl with cauliflower rice or steamed cabbage.
- Leftovers make a great lunch wrap or salad topper.
7. Storage and Make-Ahead Instructions
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave.
- Make-Ahead Tips: Chop everything in advance and refrigerate until ready to cook.
- Freezer Instructions: Cooked stir-fry freezes well; thaw and reheat in a pan or microwave.
