Here’s a quick and flavorful honey garlic chicken stir fry recipe that’s perfect for a weeknight meal. It combines tender chicken, crisp vegetables, and a sweet-savory honey garlic sauce. This recipe is inspired by popular versions from sources like Dinner at the Zoo and Cafe Delites, optimized for ease and taste.
Ingredients:
For the Stir Fry:
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- 1 lb boneless, skinless Chicken Breast or Thighs, cut into bite-sized pieces
- 2 cups Mixed Vegetables (e.g., broccoli florets, bell peppers, snap peas, carrots, sliced)
- 2 tbsp Vegetable oil (or neutral oil like canola)
- 1 tsp Sesame oil (optional, for flavor)
- 2 Cloves Garlic, minced
- 1 tsp Fresh Ginger, grated (or ½ tsp ground ginger)
- 2 Green Onions, sliced (for garnish)
- 1 tbsp Sesame Seeds (optional, for garnish)
For the Honey Garlic Sauce:
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- ¼ cup Soy Sauce (low-sodium preferred)
- ¼ cup Honey
- 2 tbsp Water or Chicken Broth
- 1 tbsp Rice Vinegar (or apple cider vinegar)
- 1 tbsp Cornstarch (for thickening)
- 2 Cloves Garlic, minced
- 1 tsp Sesame oil (optional, for depth)
Directions:
Make the Sauce:
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- In a small bowl, whisk together soy sauce, honey, water or broth, rice vinegar, cornstarch, minced garlic, and sesame oil (if using) until smooth.
- Set aside.
Prep Chicken:
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- Season chicken pieces with a pinch of salt and pepper.
Cook Chicken:
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- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through (internal temp 165°F).
- Remove chicken to a plate.
Cook Vegetables:
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- In the same skillet, add remaining 1 tbsp vegetable oil and sesame oil (if using). Add minced garlic, ginger, and vegetables.
- Stir-fry for 3-5 minutes until vegetables are crisp-tender.
Combine:
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- Return chicken to the skillet. Pour in the honey garlic sauce and stir to coat. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and glazes the chicken and vegetables.
Serve:
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- Garnish with green onions and sesame seeds. Serve hot over steamed rice, quinoa, or noodles.
Tips for Success
Chop vegetables and chicken in advance to save time. The sauce can be mixed and stored in the fridge for up to 2 days.
Use any stir-fry-friendly veggies like zucchini, mushrooms, or baby corn. Frozen stir-fry vegetable mixes work well, too.
If you prefer a thicker sauce, add an extra ½ tsp cornstarch to the sauce mixture.
Leftovers keep in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently to avoid overcooking.
This honey garlic chicken stir fry is quick (ready in ~20 minutes) and pairs perfectly with the sweet-tangy sauce. If you want specific vegetable recommendations, a spicier version, or a side dish to complement it, let me know!!
