This delicious honey garlic chicken stir-fry is so much better than takeout! The flavors are out of this world. It has the perfect balance of sweet and savory, with a kick of heat that’ll have your tastebuds dancing.
The best part? It’s incredibly easy to make at home. Trust me, this stir-fry is a must-try.
It’ll transport you straight to flavor town. Serve it over a bed of steaming rice for a delicious, restaurant-worthy meal.
So, what are you waiting for? Fire up the wok and get cooking!
Why You’ll Love This Honey Garlic Chicken Stir-Fry
Quick Prep: Ready in just 30 minutes, this stir-fry is perfect for busy weeknights when you need to get dinner on the table fast.
Easy Cleanup: Everything cooks together in a single skillet, meaning fewer dishes to wash and an easy cleanup.
Better than Takeout: Skip the wait and cost of ordering in. This homemade version tastes even better and you can control the ingredients.
Perfect for Meal-Prep: Leftovers reheat beautifully, making this stir-fry an excellent choice for meal prepping.
Ingredients
- Chicken Thighs: The star of the dish! I use the boneless and skinless thighs.
- Seasonings: A simple blend of salt, pepper, and garlic powder does the trick.
- Cornstarch: The secret weapon for creating a crispy exterior on the chicken and thickening the sauce.
- Oils: I use vegetable oil for stir-frying and a touch of sesame oil for aroma.
- Vegetables: The medley of zucchini, bell peppers, and white onion adds crunch and texture.
- Aromatics: Garlic and ginger add depth and complexity to the sauce.
- Sauce Ingredients: You’ll love the blend of honey, soy sauce, chicken broth, rice vinegar, sesame oil, and a kick of red pepper flakes.
How to Make Honey Garlic Chicken Stir-Fry
Making this stir-fry couldn’t be easier.
1. Season the chicken. In a bowl, season the chicken with salt, pepper, garlic powder, and cornstarch. Set aside.
2. Prepare the sauce. In another bowl, whisk together all the sauce ingredients until combined. Set aside.
3. Cook the veggies. Heat the vegetable oil and sesame oil. Stir-fry the zucchini, bell pepper, and onion until tender-crisp. Remove the veggies and set aside.
4. Brown the chicken. Add more vegetable oil to the skillet. Cook the chicken until browned, then add the garlic and ginger.
5. Simmer the sauce. Pour in the sauce and bring to a boil. Simmer until thickened, stirring occasionally.
6. Add the veggies. Return the veggies to the skillet and toss to coat in the sauce. Cook until heated through.
7. Serve. Serve hot over rice and garnish with sesame seeds and green onions if desired.
Tips for the Best Honey Garlic Chicken Stir-Fry
Follow these tips for a meal that beats any takeout order.
- Get a step ahead. Cut and measure out all ingredients before cooking for a smooth stir-frying process.
- Work some batch magic. Sear the chicken in a single layer to get it browned and crispy. Overcrowding the pan will make it steam instead.
- Make some tasty swaps. Swap in your favorite stir-fry veggies, such as broccoli, carrots, snow peas, and mushrooms. If you prefer, use chicken breast instead of thighs.
- Have fun with the presentation. Serve over hot steamed rice, noodles, or low-carb cauliflower rice. Garnish with sesame seeds and green onions.
How to Store
Here’s how to store leftovers to enjoy at a later date.
To Store: Refrigerate leftovers in an air-tight container for up to 4 days. After that, the chicken and vegetables will start to release moisture and become soggy.
It’s not ideal to freeze honey garlic chicken stir-fry. The sauce will separate and the vegetables will become soggy when thawed.
To Reheat: Reheat portions in a skillet or wok over medium heat, stirring frequently, until heated through. Avoid microwaving to prevent the chicken from overcooking.
Honey Garlic Chicken Stir-Fry
4
servings10
minutes15
minutes488
kcalSkip ordering out and make this honey garlic chicken stir-fry at home! It’s sweet, savory, and so easy to make!
Ingredients
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
Salt, pepper, garlic powder for seasoning chicken
1 tbsp cornstarch
2 tbsp vegetable oil, divided
1 tsp sesame oil
1 medium zucchini, sliced
1/2 cup chopped bell pepper
1/2 white onion, chopped
3 cloves garlic, minced
1 tsp ginger, minced
- For the Sauce:
1/3 cup honey
1/4 cup low-sodium soy sauce
1/4 cup chicken broth
1 tbsp rice vinegar
1 tsp sesame oil
1/4 tsp red pepper flakes
1 tbsp cornstarch
Instructions
- In a bowl, season the chicken with 1/2 tsp each salt, pepper and garlic powder. Toss with 1 tbsp cornstarch until evenly coated. Set aside.
- In another bowl, whisk together all the sauce ingredients until combined. Set aside.
- Heat 1 tbsp vegetable oil and 1 tsp sesame oil in a large skillet over medium-high heat. Stir-fry the zucchini, bell pepper and onion until tender-crisp, about 3-4 minutes. Remove veggies and set aside.
- Add the remaining 1 tbsp vegetable oil to the skillet. Cook the chicken in a single layer until browned, about 2-3 minutes per side. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- Pour in the sauce and bring to a boil. Simmer until thickened, stirring occasionally, about 1-2 minutes.
- Return the veggies to the skillet and toss to coat in the sauce. Cook until heated through, about 1 minute more.
- Serve hot over rice and garnish with sesame seeds and green onions if desired. Enjoy!
