Honey Garlic Chicken Stir-Fry

Why You’ll Love This Recipe

I love this recipe because it’s fast, balanced, and full of flavor. The sauce has that perfect blend of sweet honey, savory soy, and a touch of tang from rice vinegar. I can easily switch up the veggies based on what I have, and the whole thing is done in one skillet—meaning less cleanup and more time to enjoy dinner. It also tastes just as good (if not better) than takeout, and I get to control all the ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces

• Salt, pepper, garlic powder (for seasoning chicken)

• 1 tbsp cornstarch

• 2 tbsp vegetable oil, divided

• 1 tsp sesame oil

• 1 medium zucchini, sliced

• ½ cup chopped bell pepper

• ½ white onion, chopped

• 3 cloves garlic, minced

• 1 tsp ginger, minced

For the Sauce

• ⅓ cup honey

• ¼ cup low-sodium soy sauce

• ¼ cup chicken broth

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ¼ tsp red pepper flakes

• 1 tbsp cornstarch

Directions

1. I start by seasoning the chicken with about ½ tsp each of salt, pepper, and garlic powder. Then I toss it with 1 tbsp cornstarch until it’s fully coated. This helps the chicken crisp up nicely when cooked.

2. In a separate bowl, I whisk together all the sauce ingredients until smooth and set it aside.

3. I heat 1 tbsp vegetable oil along with 1 tsp sesame oil in a large skillet over medium-high heat. I stir-fry the zucchini, bell pepper, and onion for about 3–4 minutes until they’re tender-crisp. Then I remove them from the pan and set them aside.

4. I add the remaining 1 tbsp vegetable oil to the skillet and cook the chicken in a single layer for about 2–3 minutes per side, until it’s browned and cooked through.

5. I stir in the minced garlic and ginger and cook for another 30 seconds until everything smells fragrant.

6. I pour in the prepared sauce and bring it to a boil, stirring as it thickens—this usually takes about 1–2 minutes.

7. Finally, I return the vegetables to the skillet and toss everything together until it’s coated in that glossy sauce. I cook it for just 1 more minute to heat everything through.

8. I serve it hot over rice and top it with sesame seeds and green onions if I have them on hand.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15 minutes to cook, so it’s ready in just 25 minutes total. It’s perfect for busy evenings when I need something quick but still homemade.

Variations

When I want to switch things up, I use chicken breast instead of thighs, or even swap in shrimp or tofu. I also like changing the vegetables—broccoli, snap peas, or mushrooms are great options. For a little extra kick, I sometimes add more red pepper flakes or a squirt of sriracha to the sauce. And if I’m going low-carb, I skip the rice and serve it over cauliflower rice or in lettuce wraps.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For reheating, I use the microwave or a quick toss in a skillet over medium heat. If the sauce thickens too much, I add a splash of chicken broth or water to loosen it back up.

FAQs

Can I make this dish ahead of time?

Yes, I can prep everything ahead—cut the chicken and vegetables, and mix the sauce. Then I just cook it fresh when I’m ready to eat.

What type of rice goes best with this stir-fry?

I usually serve it with jasmine or basmati rice, but brown rice or even noodles work great too.

Is this dish gluten-free?

To make it gluten-free, I use tamari or a certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free.

Can I double the sauce?

Absolutely. If I like my stir-fry saucier or want extra for rice, I just double all the sauce ingredients.

Can I use frozen vegetables?

Yes, I can use frozen stir-fry vegetables in a pinch. I just make sure to cook off any excess water before adding the sauce.

Conclusion

Honey Garlic Chicken Stir-Fry is the kind of recipe I come back to again and again. It’s fast, flavorful, and super flexible, making it perfect for busy nights or when I’m craving something better than takeout. With just one skillet and a handful of pantry staples, I get a sweet and savory meal on the table in no time.

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