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
Scale
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.
