If you’re craving a dish that brings vibrant colors, mouthwatering flavors, and a perfect balance of sweet and savory, this Honey Garlic Chicken Stir-Fry Recipe will quickly become your new favorite go-to meal. It’s super simple to whip up, yet it delivers restaurant-quality taste right in your own kitchen. With tender chicken thighs, crisp veggies, and a luscious honey garlic sauce that clings to every bite, this recipe is pure comfort and excitement on a plate.
Ingredients You’ll Need
Nothing complicated here—just straightforward, wholesome ingredients that make each element in this stir-fry shine. Each one lends its own magic, from sweetness and umami to crunch and color, creating a dish that’s as fun to look at as it is to eat.
- 2 Tbsp. oil (avocado or olive): The perfect base for sautéing your chicken and veggies while adding a subtle richness.
- 1 red bell pepper (cut into 2-inch slices): Adds a pop of vibrant color and a sweet, refreshing crunch.
- 2 medium carrots (peeled and cut into ½-inch slices): Offers gentle sweetness and a satisfying bite that contrasts with the tender chicken.
- 1 small white onion (thinly sliced): Brings mild sharpness and layers of flavor as it softens during cooking.
- ½ head broccoli (cut into florets): Gives the dish a wonderful green vibrance along with a slight earthy bitterness and crunch.
- 1 ½ lbs. boneless skinless chicken thighs (cut into 1-inch pieces): Juicy and tender, chicken thighs stay moist and absorb the honey garlic sauce beautifully.
- ¼ cup honey: This natural sweetener gives the sauce its glossy shine and irresistible caramelized taste.
- 3 Tbsp. soy sauce or Tamari (regular sodium): Provides essential savory depth and umami that balances the honey’s sweetness.
- 4 cloves garlic (finely minced): Garlic electrifies the dish with its aromatic punch, making every bite pop.
- 2 tsp. rice vinegar: Adds a subtle tang that brightens the overall flavor profile.
- 1 tsp. sesame oil (toasted): Imparts a nutty, aromatic finish that’s unmistakably Asian-inspired.
- ½-1 tsp. Sriracha sauce (optional): If you like a gentle hint of heat that wakes up the palate.
- 2 Tbsp. water (warm): Helps dissolve the cornstarch and creates a glossy sauce texture.
- 1 Tbsp. cornstarch: Thickens the sauce perfectly, so it clings to the chicken and veggies.
- White rice (optional, cooked): The perfect fluffy bed to soak up all the delicious sauce.
- Green onions (optional, for serving): Adds freshness and a slight bite, elevating the dish visually and flavor-wise.
- Toasted sesame seeds (optional, for serving): Adds a lovely crunch and nutty finish on each bite.
How to Make Honey Garlic Chicken Stir-Fry Recipe
Step 1: Sauté the Veggies
Start by heating 1 tablespoon of oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, toss in your bell pepper, carrots, onion, and broccoli. The key here is to cook them just enough so they stay vibrant and retain a bit of crunch. This usually takes about 3 to 4 minutes. Once they’re bright and tender-crisp, remove them from the pan and set aside. This step ensures your veggies don’t overcook and lose that fresh texture we all love.
Step 2: Cook the Chicken
Turn the heat down to medium and add the remaining tablespoon of oil. Add the chicken pieces to the pan, spreading them out evenly so they can brown nicely instead of steaming. Don’t rush this part; let the chicken cook undisturbed for 5 to 6 minutes until it’s cooked through and has a lovely golden color. This creates a wonderful caramelization that gives the dish so much flavor.
Step 3: Whisk and Add the Sauce
While the chicken cooks, mix together the sauce ingredients: honey, soy sauce, minced garlic, rice vinegar, toasted sesame oil, Sriracha (if using), warm water, and cornstarch. Give it a good whisk until everything is combined and smooth. Pour this magical sauce over the cooked chicken, stirring to coat each piece. Let it cook for 2 to 3 minutes, allowing the sauce to thicken and become glossy like a glaze. Then, toss the sautéed vegetables back into the pan and stir everything together. Cook for an additional minute until everything is piping hot and perfectly integrated.
How to Serve Honey Garlic Chicken Stir-Fry Recipe
Garnishes
To make your Honey Garlic Chicken Stir-Fry Recipe truly pop, sprinkle with sliced green onions and toasted sesame seeds just before serving. These garnishes add freshness, color, and a subtle nutty crunch that makes every bite exciting. They’re simple touches that make a big difference.
Side Dishes
This stir-fry is fantastic served over a bed of fluffy white rice, which soaks up the sticky sauce beautifully. You can also try it with brown rice, quinoa, or even cauliflower rice for a lighter, low-carb option. Pairing with steamed or lightly sautéed greens also works well to add even more texture and nutrients.
Creative Ways to Present
For a fun twist, serve the stir-fry in warm lettuce cups for a fresh handheld bite. Or plate it over noodles instead of rice for a delicious variation. Drizzle a little extra honey or a splash of Sriracha on top to customize the sweetness and kick according to your mood. Presentation is part of the joy, so don’t hesitate to get creative!
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Garlic Chicken Stir-Fry Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely, but be mindful that the veggies might soften over time.
Freezing
If you want to freeze your stir-fry, it’s best to do so without the rice. Place cooled stir-fry in a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally to warm evenly without overcooking. You can add a splash of water if the sauce has thickened too much. Microwave reheating works too—just cover loosely and heat in short intervals to avoid drying out.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but thighs tend to stay juicier and more tender in this stir-fry. If you use breast, watch cooking time closely to avoid drying out.
Is there a vegetarian alternative for this recipe?
Sure! Swap the chicken for extra firm tofu or tempeh, cut into cubes, and cook similarly. You might want to add a splash more soy sauce or honey for extra flavor.
Can I make this recipe gluten-free?
Yes, just use Tamari or a gluten-free soy sauce instead of regular soy sauce, and double-check that your other ingredients like Sriracha don’t contain gluten.
How spicy is the dish with Sriracha?
The amount of Sriracha is flexible and adjustable to your heat preference. Start with ½ teaspoon for a gentle warmth, or up to 1 teaspoon for more kick. You can omit it entirely if you prefer no spice.
What’s the best way to cut vegetables for this stir-fry?
Keep the pieces bite-sized but not too small so they cook evenly and retain some crunch. Think about matching cook times—thinner carrot slices and broccoli florets help everything finish together.
Final Thoughts
There’s something so comforting about a dish that’s quick to make yet feels special every time, and this Honey Garlic Chicken Stir-Fry Recipe fits that bill perfectly. Whether you’re cooking for a busy weeknight dinner or impressing guests, it’s a vibrant, delicious meal that never disappoints. I cannot wait for you to try it and savor every flavorful bite!
Print
Honey Garlic Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Honey Garlic Chicken Stir-Fry is a quick and flavorful weeknight meal featuring tender chicken thighs and vibrant vegetables cooked in a sweet and savory honey garlic sauce. Ready in just 30 minutes, this dish combines the natural sweetness of honey with aromatic garlic and a hint of spice, making it a perfect family-friendly dinner served over rice.
Ingredients
Vegetables
- 1 red bell pepper (cut into 2-inch slices)
- 2 medium carrots (peeled and cut into ½-inch slices)
- 1 small white onion (thinly sliced)
- ½ head broccoli (cut into florets)
Chicken
- 1 ½ lbs. boneless skinless chicken thighs (cut into 1-inch pieces)
Sauce
- ¼ cup honey
- 3 Tbsp. soy sauce or Tamari (regular sodium)
- 4 cloves garlic (finely minced)
- 2 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- ½–1 tsp. Sriracha sauce (optional)
- 2 Tbsp. warm water
- 1 Tbsp. cornstarch
Other
- 2 Tbsp. oil (avocado or olive), divided
- White rice (optional, cooked)
- Green onions (optional, for serving)
- Toasted sesame seeds (optional, for serving)
Instructions
- Sauté the Veggies: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Test if the oil is hot by flicking a few drops of water into the pan. Add the sliced red bell pepper, carrots, onion, and broccoli florets. Cook, stirring occasionally, for 3-4 minutes until the vegetables become brightly colored and slightly tender. Remove from the pan and set aside on a plate.
- Cook the Chicken: Reduce the heat to medium and add the remaining tablespoon of oil to the wok. Once hot, carefully add the chicken pieces in a single layer. Let them cook undisturbed for a few minutes to develop a slight sear, then stir occasionally. Cook for 5-6 minutes until the chicken is cooked through and no longer pink inside.
- Add the Sauce and Serve: While the chicken cooks, whisk together honey, soy sauce or Tamari, minced garlic, rice vinegar, toasted sesame oil, Sriracha sauce (if using), warm water, and cornstarch in a medium-sized bowl until smooth. Pour the sauce over the cooked chicken in the wok. Stir and cook for 2-3 minutes, allowing the sauce to thicken. Return the sautéed vegetables to the wok and stir to combine. Cook for an additional minute until everything is heated through. Serve the stir-fry over cooked white rice and garnish with sliced green onions and toasted sesame seeds if desired.
Notes
- Use avocado or olive oil for a neutral or slightly fruity flavor that complements the dish.
- The amount of Sriracha can be adjusted to your preferred spice level or omitted altogether.
- Substitute Tamari if gluten-free soy sauce is needed.
- Serve over rice, quinoa, or your favorite grain for a complete meal.
- The dish can be doubled easily for more servings.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
