Go Back
–+ servings
Print Recipe
4.95 from 19 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: Asian, Asian American, Chinese, chinese american
Keyword: chicken stir fry, easy stir fry, honey garlic chicken stir fry, honey garlic chicken stir fry recipe, honey garlic stir fry, quick honey garlic chicken stir fry, Stir Fry, stir fry recipe
Servings: 4 servings
Author: Alyssa Rivers

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: 323kcal | Carbohydrates: 28g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1024mg | Potassium: 997mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1587IU | Vitamin C: 61mg | Calcium: 46mg | Iron: 3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code