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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.

Honey Garlic Chicken Stir Fry in a black skillet.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Honey Garlic Chicken Stir Fry

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Honey Garlic Chicken Stir Fry

4.95 from 19 votes
By: Alyssa Rivers
A fast and flavorful stir fry with tender chicken, fresh veggies, and a glossy honey garlic sauce. Perfect for busy weeknights!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients 

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.

Additional Info

Course: Dinner, entree, Main Course, main dish
Cuisine: Asian, Asian American, Chinese, chinese american
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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Honey Garlic Chicken Stir Fry on a white plate.

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating




39 Comments

  1. 5 stars
    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+!

  2. 5 stars
    Getting a bag of stir-fry veggies saved time. I also used pineapple jc instead of broth. Delicious and easy.

  3. 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!!!

  4. 5 stars
    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!

  5. 5 stars
    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!