30-Minute Honey Garlic Chicken Stir Fry

It is 6pm on a busy Tuesday. You are tired from work. Dinner needs to happen fast.

This honey garlic chicken stir fry is your new best friend. It is light, fresh, and perfectly sweet. It brings a bright, spring-like energy to your table tonight.

Why This Recipe Is a Winner

You will love how fast this comes together. It is ready in 30 minutes from start to finish. This makes it perfect for those busy spring weeknights.

The ingredients are simple and easy to find. You probably have the honey and garlic in your pantry. It is much fresher than any takeout you could order.

Simple Method

Cooking a stir fry is all about the heat. You will sear the chicken until it is golden. Then, you toss in the crisp vegetables. Even a beginner can master this easy technique.

Simple Ingredients

This dish uses vibrant seasonal produce at its very best.

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 tablespoons olive oil, divided
• 1/2 cup honey
• 1/4 cup low-sodium soy sauce
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds for garnish
• 2 green onions, sliced for garnish

Step-by-Step

1. In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger until well combined.
2. In a separate small ramekin, stir the cornstarch and cold water together to create a smooth slurry.
3. Heat 1 tablespoon of olive oil in a large wok or non-stick skillet over medium-high heat.
4. Add the chicken cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked to an internal temperature of 165°F. Remove chicken from the pan and set aside.
5. Add the remaining 1 tablespoon of olive oil to the same pan. Add the broccoli and bell pepper, stir-frying for 3-4 minutes until tender-crisp.
6. Return the cooked chicken to the pan with the vegetables.
7. Pour the honey garlic sauce over the chicken and vegetables. Stir in the cornstarch slurry and sesame oil.
8. Simmer for 1-2 minutes, stirring constantly, until the sauce has thickened and coats the ingredients thoroughly.
9. Remove from heat and garnish with sesame seeds and sliced green onions before serving.

Best Ways to Enjoy It

Serve this warm over a bed of fluffy white rice. You can also use brown rice or quinoa for a healthy boost. Pack into containers for easy weekday lunches later this week.

Keep It Fresh

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat them in a skillet over medium heat. This keeps the vegetables from getting too soft. Meal prep is easy with this versatile recipe.

Tips for Best Results

• Don’t skip the fresh ginger for the best flavor.
• Avoid crowding the pan so the chicken gets golden brown.
• Cut your chicken into even cubes for consistent cooking.
• Prepare all your ingredients before you turn on the stove.
• For a spring twist, add a few fresh snap peas.
• Use low-sodium soy sauce to control the salt level.
• Double the sauce if you like extra for your rice.

Ways to Switch It Up

• Swap the chicken for firm tofu for a vegetarian option.
• In summer, swap the broccoli for fresh zucchini slices.
• Add a pinch of red pepper flakes for a spicy kick.
• Use maple syrup instead of honey for a different sweetness.

Quick Answers

Can I make this ahead of time?

Yes, you can chop the veggies and chicken a day early. This makes your weeknight dinner even faster. Store them in separate bags in the fridge.

Can I use chicken thighs?

Absolutely, chicken thighs work very well in this recipe. They stay very juicy and tender. Just ensure they reach the proper internal temperature.

I hope this fresh stir fry brings some ease to your busy week. Enjoy the bright colors and sweet flavors of the season.

— Clara

Honey Garlic Chicken Stir Fry

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 425

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 tablespoons olive oil, divided
• 1/2 cup hone y
• 1/4 cup low -sodium soy sauce
• 3 cloves garlic , minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarc h
• 1 tablespoon cold water
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds for garnish
• 2 green onions , sliced for garnish

Method

 

1. In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger until well combined.
2. In a separate small ramekin, stir the cornstarch and cold water together to create a smooth slurry.
3. Heat 1 tablespoon of olive oil in a large wok or non-stick skillet over medium-high heat.
4. Add the chicken cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked to an internal temperature of 165°F. Remove chicken from the pan and set aside.
5. Add the remaining 1 tablespoon of olive oil to the same pan. Add the broccoli and bell pepper, stir-frying for 3-4 minutes until tender-crisp.
6. Return the cooked chicken to the pan with the vegetables.
7. Pour the honey garlic sauce over the chicken and vegetables. Stir in the cornstarch slurry and sesame oil.
8. Simmer for 1-2 minutes, stirring constantly, until the sauce has thickened and coats the ingredients thoroughly.
9. Remove from heat and garnish with sesame seeds and sliced green onions before serving.