This honey garlic chicken stir fry recipe is full of chicken, broccoli and carrots, all coated in the easiest sweet and savory sauce. A healthier dinner option that the whole family will love!
So it seems like stir fries have kind of become my thing. It wasn’t something I set out to do, but my stir fry recipes tend to be some of the most popular recipes on my site, and this honey garlic chicken stir fry is an all time favorites.
To make chicken stir fry, you’ll need boneless skinless chicken breasts cut into cubes, broccoli, carrots, soy sauce, honey and garlic. Cook the vegetables in a hot pan, then remove the vegetables and add diced chicken breast and minced garlic. When the chicken is cooked through, add the vegetables back into the pan. Whisk together chicken broth, soy sauce, honey and cornstarch, then pour over the chicken and vegetables. Simmer for a few minutes then serve and enjoy!
HOW DO YOU COOK CHICKEN FOR STIR FRY?
The best way to cook chicken for stir fry is to season it with salt and pepper, then sear it in oil in a hot pan until browned and cooked through. Be careful not to overcrowd your pan; if you add too much meat at once, the chicken will steam instead of brown. I typically cook my meat in batches for the best results.
TIPS FOR THE PERFECT CHICKEN STIR FRY
- Cut your vegetables into similar sized pieces so that they’ll cook evenly. I recommend slicing the carrots very thin so that they cook quickly.
- This recipe is for garlic lovers, with 4 cloves of garlic in the sauce. If you’re not a big garlic fan, you can cut this amount in half with great results.
- I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer. Use a tamari sauce to make this recipe gluten free.
- Chicken stir fry is great served over rice, quinoa, cauliflower rice or noodles.
HONEY GARLIC CHICKEN VARIATIONS
This dish is delicious as written, but there are many different ways that you can customize it to your tastes.
- Protein: Instead of chicken breast, try chicken thighs, shrimp, sliced steak or cubes of tofu.
- Vegetables: Swap in bok choy, mushrooms, bell peppers, baby corn or zucchini instead of the broccoli and carrots.
- Flavorings: Feel free to add other flavors to the sauce such as fresh ginger, lime juice, hot sauce and toasted sesame oil.
- Toppings: Finish your stir fry with a sprinkle of sesame seeds, green onions, chopped cilantro or crushed red pepper flakes.
WHAT KIND OF SAUCE DO YOU PUT IN A STIR FRY?
Most stir fry sauces are made with soy sauce, garlic, and other seasonings such as sesame oil, ginger, rice vinegar, chicken broth or chili sauce. One important component of stir fry sauce is a thickening agent, such as cornstarch. A thicker sauce will cling better to your chicken and vegetables.
Once you try this chicken stir fry, you’ll find yourself making it on a regular basis!
MORE STIR FRY RECIPES
Honey Garlic Chicken Stir Fry
- 1 tablespoon + 1 teaspoon vegetable oil divided use
- 1 cup thinly sliced peeled carrots
- 2 cups broccoli florets
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 4 cloves garlic minced
- 1/4 cup low sodium chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- salt and pepper to taste
Heat 1 teaspoon of oil in a large pan over medium heat.
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.