Honey Garlic Chicken Stir-Fry

When the takeout craving hits, this stir-fry talks me out of it every time. Tender chicken and crisp vegetables get coated in a sticky, savory-sweet honey garlic sauce that’s genuinely better than delivery.

It’s a 30-minute, one-pan dinner that hits all the right notes.

Prep: 15 min  |  Cook: 15 min  |  Total: 30 min  |  Serves: 4

The Secret to This Recipe

Have every ingredient chopped and the sauce mixed before you turn on the heat. Stir-fries cook fast, so there’s no time to prep once the pan is hot.

Honey Garlic Chicken Stir-Fry

A quick chicken and veggie stir-fry in a sticky honey garlic sauce. Better than takeout and ready in 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 340

Ingredients Method

Ingredients

  

• 1 lb boneless, skinless chicken breast, cubed
• 2 tablespoons cornstarch
• 2 tablespoons oil
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• Sesame seeds and green onion, for serving

Method

 

1. Toss the cubed chicken with the cornstarch until lightly coated.
2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, and garlic to make the sauce.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the chicken for 5-6 minutes, until golden and cooked through. Transfer to a plate.
4. Add the remaining oil, then the bell pepper and broccoli. Stir-fry for 4-5 minutes, until crisp-tender.
5. Return the chicken to the pan and pour in the sauce. Cook for 2-3 minutes, stirring, until the sauce thickens and coats everything.
6. Serve over rice, topped with sesame seeds and green onion.

Expert Tips

• Cornstarch gives the chicken a light coating that helps the sauce cling.
• Keep the heat high and the vegetables moving so they stay crisp.
• Add a splash of water if the sauce thickens too quickly.

Substitutions & Add-Ins

• Use thigh meat for extra juicy results.
• Swap in snap peas, carrots, or mushrooms.
• Add a pinch of red pepper flakes or sriracha for heat.

How to Store Leftovers

Refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet to keep the vegetables from going soft.