If there’s one stir fry I come back to, it’s this honey garlic chicken. Sweet, savory, and endlessly adaptable, it hits all the right notes ! Especially when tossed with fresh veggies and a homemade sauce that comes together in minutes .
A Reader’s Review
This easy SO delicious and easy to make. Definitely our new favorite stir fry. We couldn’t find yellow squash so I replaced it with snap peas. Thank you for this recipe!
Flavor Bomb in a Skillet
- Sticky-Sweet Perfection: The homemade honey garlic sauce coats every bite with bold flavor and just the right touch of sweetness.
- Fridge-Friendly Flexibility: Got random veggies? Toss them in! This stir fry is a “clean out the fridge” kind of meal.
- Dinner in a Flash: From pan to plate in under 30 minutes! It’s faster (and tastier) than takeout!
Honey Garlic Chicken Stir Fry Ingredients
- Try Other Proteins: You can use ground turkey or chicken thighs as an alternative to chicken breasts. Or, make it vegetarian with tofu.
- Vegetables: Use your favorites, but cut them evenly for consistent cooking. Great options include broccoli, snow peas, carrots, bamboo shoots, and water chestnuts.
- Bagged Veggies: Use a bag of fresh or frozen stir-fry veggies to save time. Cook frozen ones longer and avoid adding any drained water back to the skillet.
- Low Sodium: Use low-sodium chicken broth and soy sauce.
- Pineapple Juice: Swap broth for pineapple juice to add sweet, tangy flavor and balance the soy sauce. Toss in pineapple chunks at the end for extra punch.
How to Make Honey Garlic Chicken Stir-Fry
To get the best texture and flavor, start by cooking the veggies first, then set them aside. This gives the chicken space to sear to golden brown perfection without overcooking the vegetables.
- Cook the Veggies: Heat a large skillet over medium high heat, then add the olive oil. Add the asparagus, mushrooms, yellow squash, zucchini, bell pepper, and season with salt and pepper. Cook for 3-4 minutes, until the vegetables are crisp and tender. Remove from the pan and set aside on a plate or bowl.
- Cook the Chicken: Add the chicken to the skillet and cook for 5-7 minutes until no longer pink. The internal temperature should reach 165ºF.
- Make the Sauce: Add the soy sauce, honey, sesame oil, chicken broth , garlic, and cornstarch to a small bowl and whisk to combine. Add the sauce to the skillet with the chicken and cook for 1-2 minutes, until the sauce begins to thicken.
- Simmer Everything Together: Add the vegetables back to the skillet with the chicken and stir to combine. Simmer for 1-2 minutes, until the vegetables are heated throughout and the sauce has thickened a little bit more. If you’d like to add some heat, sprinkle with red pepper flakes to taste. Serve immediately over white rice , if desired.
How to Store Leftovers
- In the Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- To Reheat: Reheat in the microwave for about 1-2 minutes, stirring halfway through. You can also heat in a skillet over medium heat until steaming and fully heated through.
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Ingredients1x2x3x
- ▢ 2 tablespoons olive oil
- ▢ ½ bunch asparagus cut into 1-inch pieces
- ▢ 4 ounces sliced mushrooms
- ▢ 1 sliced small yellow squash about 1 cup
- ▢ 1 sliced small zucchini about 1 cup
- ▢ 1 diced red bell pepper 1-inch pieces, about 1 cup
- ▢ salt to taste
- ▢ ground black pepper to taste
- ▢ 1 pound diced boneless skinless chicken breasts 1-inch pieces
- ▢ ¼ cup soy sauce
- ▢ ¼ cup honey
- ▢ 1 teaspoon sesame oil
- ▢ ⅓ cup chicken broth
- ▢ 3 teaspoons minced garlic about 3 cloves
- ▢ 2 teaspoons cornstarch
- ▢ red pepper flakes to taste
Instructions
- Heat a large skillet over medium-high heat, then add 2 tablespoons olive oil . Add ½ bunch asparagus , 4 ounces sliced mushrooms , 1 sliced small yellow squash , 1 sliced small zucchini , 1 diced red bell pepper , and season with salt and ground black pepper . Cook for 3-4 minutes, until the vegetables are crisp-tender. Remove from the pan and set aside on a plate or bowl.
- Add 1 pound diced boneless skinless chicken breasts to the skillet and cook for 5-7 minutes until no longer pink and it reaches an internal temperature of 165 degrees Fahrenheit.
- Add ¼ cup soy sauce , ¼ cup honey , 1 teaspoon sesame oil , ⅓ cup chicken broth . 3 teaspoons minced garlic , and 2 teaspoons cornstarch to a small bowl and whisk to combine. Add the sauce to the skillet with the chicken and cook for 1-2 minutes, until the sauce begins to thicken.
- Add the vegetables back to the skillet with the chicken and stir to combine. Simmer for 1-2 minutes, until the vegetables are heated through and the sauce has thickened. Add red pepper flakes for added heat, then serve immediately over white rice, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Honey Garlic Chicken Stir Fry
Ingredients
- 2 tablespoons olive oil
- ½ bunch asparagus cut into 1-inch pieces
- 4 ounces sliced mushrooms
- 1 sliced small yellow squash about 1 cup
- 1 sliced small zucchini about 1 cup
- 1 diced red bell pepper 1-inch pieces, about 1 cup
- salt to taste
- ground black pepper to taste
- 1 pound diced boneless skinless chicken breasts 1-inch pieces
- ¼ cup soy sauce
- ¼ cup honey
- 1 teaspoon sesame oil
- ⅓ cup chicken broth
- 3 teaspoons minced garlic about 3 cloves
- 2 teaspoons cornstarch
- red pepper flakes to taste
Instructions
- Heat a large skillet over medium-high heat, then add 2 tablespoons olive oil . Add ½ bunch asparagus , 4 ounces sliced mushrooms , 1 sliced small yellow squash , 1 sliced small zucchini , 1 diced red bell pepper , and season with salt and ground black pepper . Cook for 3-4 minutes, until the vegetables are crisp-tender. Remove from the pan and set aside on a plate or bowl.
- Add 1 pound diced boneless skinless chicken breasts to the skillet and cook for 5-7 minutes until no longer pink and it reaches an internal temperature of 165 degrees Fahrenheit.
- Add ¼ cup soy sauce , ¼ cup honey , 1 teaspoon sesame oil , ⅓ cup chicken broth . 3 teaspoons minced garlic , and 2 teaspoons cornstarch to a small bowl and whisk to combine. Add the sauce to the skillet with the chicken and cook for 1-2 minutes, until the sauce begins to thicken.
- Add the vegetables back to the skillet with the chicken and stir to combine. Simmer for 1-2 minutes, until the vegetables are heated through and the sauce has thickened. Add red pepper flakes for added heat, then serve immediately over white rice, if desired.
Notes
Nutrition
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Honey Garlic Chicken Stir Fry https://therecipecritic.com/honey-garlic-chicken-stir-fry/
