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Honey Garlic Chicken Stir Fry is such a delicious one pan meal filled with veggies and chicken and coated in a delicious and savory honey garlic sauce. This is an easy 30 minute meal that your family will love!
Do you ever just look in the fridge and wonder what you are going to make your family for dinner? I do this all of the time. I hate going out to eat and when we do, we usually just wish I would have cooked at hime. This recipe just happened to be a product of items that were only in my fridge. And let me tell you… it turned out fantastic!
I usually keep a pretty good supply of vegetables in the fridge and this stir fry included asparagus, zucchini, banana squash, mushrooms and red peppers. It was such a delicious line up of vegetables.
I love a good stir fry and they are the perfect meal in one. This one also included tender chicken and the savory honey garlic sauce just coats it so perfectly.
We loved this meal and I know that your family will too!
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Honey Garlic Chicken Stir Fry
Ingredients
- 2 tablespoons olive oil
- ½ bunch asparagus cut into 1-inch pieces
- 4 ounces sliced mushrooms
- 1 sliced small yellow squash about 1 cup
- 1 sliced small zucchini about 1 cup
- 1 diced red bell pepper 1-inch pieces, about 1 cup
- salt to taste
- ground black pepper to taste
- 1 pound diced boneless skinless chicken breasts 1-inch pieces
- ¼ cup soy sauce
- ¼ cup honey
- 1 teaspoon sesame oil
- ⅓ cup chicken broth
- 3 teaspoons minced garlic about 3 cloves
- 2 teaspoons cornstarch
- red pepper flakes to taste
Instructions
- Heat a large skillet over medium-high heat, then add 2 tablespoons olive oil. Add ½ bunch asparagus, 4 ounces sliced mushrooms, 1 sliced small yellow squash, 1 sliced small zucchini, 1 diced red bell pepper, and season with salt and ground black pepper. Cook for 3-4 minutes, until the vegetables are crisp-tender. Remove from the pan and set aside on a plate or bowl.
- Add 1 pound diced boneless skinless chicken breasts to the skillet and cook for 5-7 minutes until no longer pink and it reaches an internal temperature of 165 degrees Fahrenheit.
- Add ¼ cup soy sauce, ¼ cup honey, 1 teaspoon sesame oil, ⅓ cup chicken broth. 3 teaspoons minced garlic, and 2 teaspoons cornstarch to a small bowl and whisk to combine. Add the sauce to the skillet with the chicken and cook for 1-2 minutes, until the sauce begins to thicken.
- Add the vegetables back to the skillet with the chicken and stir to combine. Simmer for 1-2 minutes, until the vegetables are heated throughout and the sauce has thickened a little bit more. Add red pepper flakes to taste if you want to add some heat, then serve immediately over white rice, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your Recipes are the most delicious ,tasty meals I’ve eaten
Awww, that is so sweet of you Mary! Thank you!
LOVED this recipe. In a word: Delicious!
Made a few small modifications:
-Subbed chicken for turkey
-Not big fans of corn starch, so we just let the dish cook a little longer
-My father is not a fan of zucchini or squash, so we nixed those in favor of carrots and mushrooms.
-Did not add salt, pepper, or red pepper flakes. Honestly? We forgot- haha!
-Doubled bone broth to let vegetables simmer and really absorb
-Asparagus tends to give our family a weird mouthfeel on account of self-diagnosed Burning Mouth Syndrome. As such, we traded those bad boys out for a few healthy pinches of seaweed.
-We were completely out of honey (not just us- all nearby grocery stores too…could the bees be on strike?! What GIVES!), so we made do with in-house Bees Knees Spicy Honey.
-Daughter is currently going through a vampire phase so we cannot use fresh garlic in the house. Luckily, she cannot read, so we used jarred mince garlic instead!
-We found that four bags of Ichiban noodles paired delightfully with this dish.
-Additionally, we highly recommend using ALL of the provided flavor packets: I personally put all ingredients in one big pot at the end and threw the packets in as a “Flavor Blast” for the family to enjoy!
Mixed results with the family but I LOVED it. I am giving this five stars because I do not feel it’s fair to dock points for changes I make to a recipe, but I am the only one who liked it. I made this dish in 1.5 hours which is quicker for me than usual with my cirrhosis…A+!
Going to try this
Delicious! I used bag stir fry veggies from the produce dept and added some ginger to the sauce.
Getting a bag of stir-fry veggies saved time. I also used pineapple jc instead of broth. Delicious and easy.
Tried recipe tonight. I loved the ingredients but felt it needed pineapple to perk up the acidity and flavor. Worked like a charm. I may use pineapple juice instead of chic broth next time. Thanks!!!
We started receiving a CSA box each Wed so now we are having “Stir Fry Thursday” using this recipe, (though using different veggies based on what we receive, which so far has worked great). Sauce is amazing, definitely a great recipe! Thank You!
Good vittles!
Really yummy add some hot sauce and it will be more yummy???
skipped the mushrooms and asparagus since didn’t have any and added broccoli instead
Me too!
Meredith/65/Tampa
The whole family loves this and requests it often. I’ve been trying many of your recipes and they are always a big hit. I have passed this site on to friends that are in a recipe rut.
Thanks!
My daughter found this recipe, and we had to try.
Yummy
That is great to hear! Thank you for sharing! I am glad that your daughter found the recipe!