Honey Garlic Chicken Stir Fry Recipe

I made an Easy Honey Garlic Chicken that blankets broccoli and carrots in a glossy sweet-salty glaze and somehow disappears from the plate before anyone can argue.

I’m obsessed with this Honey Garlic Chicken And Vegetables because it hits that sticky, savory-sweet spot I can’t quit. I love how the sauce clings to every piece of chicken, broccoli florets and carrot so you get crunch and glaze in one bite.

It’s simple, honest, and feels like a weekday win when I need Healthy Dinner Choices without sounding boring. But it still tastes like I put effort in.

My family fights over seconds. Garlic is obvious in the best way, sharp and mellow together.

I make it all the time, seriously often.

Ingredients

• Chicken brings juicy protein, so it’s hearty and soaks up the sauce.
• Cornstarch gives a silky coating and helps sauce cling.
• Salt wakes the flavors, makes everything taste like itself.
• Black pepper adds a subtle bite and tiny warm heat.
• Oil helps get a light crisp and keeps stuff from sticking.
• Broccoli adds pop and crunch, actually pretty healthy.
• Carrots bring sweet color and a satisfying chew.
• Basically the onion adds sweet depth and caramelized notes.
• Garlic gives punchy aroma and that familiar savory hit.
• Ginger adds a bright, warm zing that cuts richness.
• Soy sauce supplies umami and a salty backbone.
• Honey gives sticky sweet comfort and balances the salt.
• Vinegar brightens things up and keeps it from being cloying.
• Broth loosens the sauce and adds mild savory depth.
• Toasted sesame oil finishes with a nutty, toasted kiss.
• Plus green onions add fresh scallion bite and color.
• Sesame seeds give tiny crunch and a pretty sprinkle.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 tablespoons cornstarch (plus 1 tablespoon for slurry)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil or canola oil
• 3 cups broccoli florets (about 1 medium head)
• 2 medium carrots, peeled and thinly sliced
• 1 small yellow onion, thinly sliced (optional but good)
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated
• 1/3 cup low sodium soy sauce
• 1/3 cup honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 1/4 cup low sodium chicken broth or water
• 1 teaspoon toasted sesame oil
• 2 green onions, sliced, for garnish (optional)
• 1 tablespoon sesame seeds, for garnish (optional)

How to Make this

1. Pat the chicken dry and toss with 2 tablespoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

2. Whisk together the sauce: 1/3 cup soy sauce, 1/3 cup honey, 1 tablespoon rice vinegar, 1/4 cup chicken broth or water, 1 teaspoon toasted sesame oil, minced garlic and 1 teaspoon minced ginger.

3. Make the slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl and set aside.

4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add the chicken in a single layer and cook for 3 to 5 minutes, flipping until golden and just cooked through. Remove chicken to a plate.

5. Add the remaining 1 tablespoon oil to the pan, then add the onion if using, sliced carrots and broccoli florets. Stir fry for 4 to 6 minutes until vegetables are bright and almost tender but still have a little crunch.

6. Push veggies to the side, add the garlic and ginger to the center and cook for about 30 seconds until fragrant, careful not to burn.

7. Return the chicken to the pan, pour in the sauce and bring to a simmer so everything gets coated.

8. Stir the cornstarch slurry again then slowly drizzle into the simmering pan while stirring, cook 1 to 2 minutes until sauce thickens and becomes glossy.

9. Taste and adjust seasoning if needed, add a splash more soy or a bit more honey if you like it sweeter. Toss in sliced green onions if using.

10. Serve immediately over rice or noodles, and sprinkle with sesame seeds and the remaining green onions for garnish.

Equipment Needed

1. Large skillet or wok, for stir frying the chicken and veggies
2. Chef’s knife, for slicing chicken, carrots and onion (learn to keep the tip down, it helps)
3. Cutting board, preferably one for meat and one for veg if you got them
4. 2 mixing bowls, one for tossing the chicken and one small bowl for the cornstarch slurry
5. Measuring cups and spoons, to get soy, honey, cornstarch and spices right
6. Whisk or fork, to blend the sauce and to stir the slurry (whisking helps smooth lumps)
7. Spatula or tongs, for flipping the chicken and tossing everything together
8. Plate or shallow dish, to rest the cooked chicken before returning it to the pan

FAQ

Honey Garlic Chicken Stir Fry Recipe Substitutions and Variations

• Chicken: swap with firm tofu cut into cubes or peeled shrimp. Tofu soaks up the sauce and holds up if you lightly press it first. Use same weight for tofu, or about the same volume of shrimp, but cook shrimp only 2-4 minutes till pink.
• Cornstarch: use arrowroot powder or all purpose flour instead. Arrowroot gives the same glossy finish so use a 1:1 swap, flour will thicken but be slightly cloudier so use about 1.5x the amount and whisk well.
• Broccoli florets: trade for cauliflower florets or snap peas if you want crunch. Cauliflower works 1:1 and snap peas only need a quick stir fry so add them near the end.
• Low sodium soy sauce: substitute tamari for gluten free, or coconut aminos for a milder, slightly sweeter taste. Use equal amounts but taste and adjust since coconut aminos are sweeter and less salty.

Pro Tips

1. Pat the chicken REALLY dry before tossing with cornstarch, salt and pepper. If its wet the coating wont get crispy and the sauce will just slide off. Also let it sit 5 minutes after coating so the cornstarch actually sticks.

2. Cook chicken in a single layer and dont crowd the pan. If pieces touch they steam instead of browning. Use higher heat and give each side time to get golden, then remove and rest while you do the veggies.

3. Cut the veggies so they all finish at the same time. Thin carrot slices and small broccoli florets are the easiest route. If carrots are thicker, blanch them 1 minute in boiling water first so you dont overcook the broccoli trying to soften the carrots.

4. Taste and tweak the sauce at the end. If it tastes flat add a little more soy for salt, or more honey for sweetness, and a tiny splash more vinegar to brighten it up. If the sauce is too thick, thin with a tablespoon of broth at a time; too thin, mix another 1/2 teaspoon cornstarch with cold water and whisk in.