Skip the Chinese takeout and whip up this delightful Honey Garlic Chicken Stir Fry instead! This simple dinner recipe showcases tender chicken and vibrant vegetables, all stir-fried together in a delicious honey garlic sauce that strikes the perfect balance between savory and sweet. It’s a dinner upgrade you won’t want to miss!
We’re big fans of one-pot meals—they’re a fantastic way to enjoy a flavorful dinner without the hassle of extensive cleanup. If you enjoy these types of dishes, you’ll also love this Teriyaki Chicken, easy Chicken Fajita Pasta, or flavorful Sesame Chicken.
WHY YOU’LL LOVE THIS RECIPE
- Quick and Convenient: This honey garlic chicken stir fry is ready in just 30 minutes, making it ideal for hectic weeknights!
- Versatile Veggies: It’s a fantastic way to use up any leftover vegetables you have in your fridge.
- Easy Cleanup: As a one-pan meal, it minimizes dishes, so you can spend more time enjoying your dinner and less time cleaning up.
- Kid-Friendly Flavor: The honey garlic sauce is simple to prepare and has a delicious salty-sweet taste that even kids will love.
INGREDIENTS
Chicken and Vegetables
- 3 tbsp butter (divided into 1 tbsp and 2 tbsp)
- ½ cup shredded carrots
- ½ cup snow peas
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp onion powder
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tbsp minced garlic
Chicken Stir Fry Sauce
- ⅓ cup low-sodium soy sauce
- ¾ cup low-sodium chicken broth
- 3 tbsp honey
- 1 tsp sesame oil
- 1 tbsp cornstarch
INSTRUCTIONS
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the shredded carrots, snow peas, bell pepper, and broccoli. Cook for 4-5 minutes until the vegetables are tender. Remove them from the skillet, place them on a plate, and cover to keep warm.
- Add the remaining tablespoon of butter to the skillet and melt. Season the chicken pieces with black pepper, salt, and onion powder, then add them to the skillet. Cook for 6-7 minutes, stirring occasionally, until all sides are browned.
- Add the minced garlic to the pan and sauté for about 30 seconds. Return the cooked vegetables to the skillet and stir to combine.
- In a medium bowl, whisk together the soy sauce, chicken broth, honey, sesame oil, and cornstarch until well combined.
- Pour the stir fry sauce over the chicken and vegetables, stirring occasionally until the sauce thickens.
- Serve hot over rice and enjoy!
NOTES
- For a spicy kick, add ¼ teaspoon of red pepper flakes to the dish.
- To ensure even cooking, cut your vegetables into similar-sized pieces. For quicker cooking, slice the carrots very thinly.
- If using boneless, skinless chicken thighs instead of breasts, add an extra 2-3 minutes to the cooking time to ensure they are fully cooked.
- Feel free to substitute any of the listed vegetables with your favorites to suit your taste.
NUTRITION INFORMATION (PER SERVING)
- Calories: 267 kcal
- Carbohydrates: 18 g
- Protein: 28 g
- Fat: 10 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Cholesterol: 88 mg
- Sodium: 909 mg
- Potassium: 715 mg
- Fiber: 2 g
- Sugar: 11 g
- Vitamin A: 2891 IU
- Vitamin C: 61 mg
- Calcium: 47 mg
- Iron: 1 mg
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