Make this fast, flavorful honey garlic chicken stir fry for a simple weeknight meal that tastes better than takeout.
Author:Sofia Hartwell
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets
1 large carrot, sliced thinly
1 red bell pepper, sliced
3 cloves garlic, minced
1/4 cup honey
1/4 cup soy sauce (low sodium preferred)
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1/4 cup water
1 teaspoon sesame oil (for finishing)
Cooked rice, for serving
Instructions
Toss the cut chicken pieces with cornstarch in a bowl until lightly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the broccoli, carrots, and bell pepper to the same skillet. Stir fry for 3-4 minutes until vegetables are crisp-tender.
Add the minced garlic and ginger to the vegetables and cook for 30 seconds until fragrant.
In a small bowl, whisk together the honey, soy sauce, rice vinegar, and water to create the sauce.
Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer and cook for 1 minute, stirring constantly, until the sauce thickens slightly.
Return the cooked chicken to the skillet. Toss everything together until the chicken and vegetables are fully coated in the sticky sauce.
Remove from heat. Stir in the sesame oil.
Serve immediately over cooked rice.
Notes
For extra flavor, use chicken thighs instead of breasts.
If you prefer a thicker sauce, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the simmering sauce.
Garnish with sesame seeds or sliced green onions before serving.