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If there’s one stir fry I come back to, it’s this honey garlic chicken. Sweet, savory, and endlessly adaptable, it hits all the right notes! Especially when tossed with fresh veggies and a homemade sauce that comes together in minutes.
A Reader’s Review
This easy SO delicious and easy to make. Definitely our new favorite stir fry. We couldn’t find yellow squash so I replaced it with snap peas. Thank you for this recipe!
-Rachel
Flavor Bomb in a Skillet
- Sticky-Sweet Perfection: The homemade honey garlic sauce coats every bite with bold flavor and just the right touch of sweetness.
- Fridge-Friendly Flexibility: Got random veggies? Toss them in! This stir fry is a “clean out the fridge” kind of meal.
- Dinner in a Flash: From pan to plate in under 30 minutes! It’s faster (and tastier) than takeout!
Honey Garlic Chicken Stir Fry Ingredients
- Try Other Proteins: You can use ground turkey or chicken thighs as an alternative to chicken breasts. Or, make it vegetarian with tofu.
- Vegetables: Use your favorites, but cut them evenly for consistent cooking. Great options include broccoli, snow peas, carrots, bamboo shoots, and water chestnuts.
- Bagged Veggies: Use a bag of fresh or frozen stir-fry veggies to save time. Cook frozen ones longer and avoid adding any drained water back to the skillet.
- Low Sodium: Use low-sodium chicken broth and soy sauce.
- Pineapple Juice: Swap broth for pineapple juice to add sweet, tangy flavor and balance the soy sauce. Toss in pineapple chunks at the end for extra punch.
How to Make Honey Garlic Chicken Stir-Fry
To get the best texture and flavor, start by cooking the veggies first, then set them aside. This gives the chicken space to sear to golden brown perfection without overcooking the vegetables.
- Cook the Veggies: Heat a large skillet over medium high heat, then add the olive oil. Add the asparagus, mushrooms, yellow squash, zucchini, bell pepper, and season with salt and pepper. Cook for 3-4 minutes, until the vegetables are crisp and tender. Remove from the pan and set aside on a plate or bowl.
- Cook the Chicken: Add the chicken to the skillet and cook for 5-7 minutes until no longer pink. The internal temperature should reach 165ºF.
- Make the Sauce: Add the soy sauce, honey, sesame oil, chicken broth, garlic, and 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.
- Simmer Everything Together: 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. If you’d like to add some heat, sprinkle with red pepper flakes to taste. Serve immediately over white rice, if desired.
How to Store Leftovers
- In the Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- To Reheat: Reheat in the microwave for about 1-2 minutes, stirring halfway through. You can also heat in a skillet over medium heat until steaming and fully heated through.
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Honey Garlic Chicken Stir Fry
A fast and flavorful stir fry with tender chicken, fresh veggies, and a glossy honey garlic sauce. Perfect for busy weeknights!
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 through and the sauce has thickened. Add red pepper flakes for added heat, then serve immediately over white rice, if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 1-2 minutes, stirring halfway through, or heat in a skillet over medium heat until steaming and fully heated through.
Nutrition
Calories: 323kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 1024mgPotassium: 997mgFiber: 3gSugar: 23gVitamin A: 1587IUVitamin C: 61mgCalcium: 46mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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I thought there was too much soya sauce. My dinner did not look like your picture. Aside from that it was very tasty. Will make again with less soya sauce.
What step do you add the red pepper flakes in?
They are an option but I like to add them at the very end when you are adding back in the vegetables. Hope that helps! XOXO
I’ve made this twice. My family loved it. The only thing that I changed was that, I added Yellow, Orange, Green Bell Pepper & Broccoli. It was very good.
That is great to hear! I am so glad that your family loved it! XOXO
Definitely a keeper. All five of us loved it. Will be making this again soon.
Honey Garlic Chicken Stirfry
Easy and flavorful. The sauce is a winner.
5 stars
tried it to a T, YUMMY
Is there a calorie count on this? And what is a serving size?
I like to use skinnytaste.com or myfitnesspal.com to learn about the nutritional information. Hope that helps! XOXO
Thanks for the recipes. Very appetizing!!
I just made for our dinner and its so delicious . My family like it and for sure my in laws will like it too . Thank you for share your delicious recipe .
That is great to hear! I am so glad that everyone enjoyed it! Thanks so much for sharing! XOXO
Would coconut aminos work in place of soy sauce? I’m assuming it would, but not 100% sure.
Made the Honey Garlic stir Fry tonight for supper. Very easy and delicious. Used frozen stir fry veggies. Didnt have enough honey but we didn’t miss it either. Will make again.
Just made this for dinner this evening. When I first started cooking, hubby’s exact words were, “Did we get a rabbit that I don’t know about? Because no way are we going to eat that for dinner!”
He had two helpings! It will be added to our family dinners. Thanks for the amazing recipe!
LOL! I was nervous at first! I am so glad that he had a change of heart and liked it! Thanks so much for sharing! XOXO
Do you recommend low sodium or regular soy sauce for this recipe?
I used low sodium and it was still very salty. Next time I will use less of it and no added salt.
I made this for dinner tonight, and it was delicious! I will definitely be making it again!
I am so glad you liked it and will be making it again!! Thanks for sharing!! XOXO
hey girl- this looks so delish!
This easy SO delicious and easy to make. Definitely our new favorite stir fry. We couldn’t find yellow squash so I replaced it with snap peas. Thank you for this recipe!
That is so great!! I love the idea of the snap peas!! I am so glad you could modify it to what you had! Thanks for sharing!! Xo