Honey Garlic Chicken Stir Fry
This quick and flavorful Honey Garlic Chicken Stir Fry features tender chicken breast pieces and vibrant vegetables tossed in a homemade sweet-savory garlic sauce. A healthy and satisfying option for busy weeknights, it’s rich in lean protein, fiber, and flavor.
Equipment
- 1 Large Nonstick Skillet or Wok
- 1 Sharp Chef’s Knife
- 1 Garlic Press
- 2 Mixing Bowls (one medium, one small)
- 1 Silicone Spatula or Turner
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil for vegetables
- 1 cup carrots peeled and thinly sliced
- 2 cups broccoli florets
- 1 pound boneless skinless chicken breasts, diced into 1-inch pieces
- 4 garlic cloves finely minced
- ¼ cup low-sodium chicken broth or water
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 1 tablespoon cold water for slurry
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Vegetables: In a large skillet or wok, heat 1 teaspoon of vegetable oil over medium heat. Add the sliced carrots and broccoli florets, stirring occasionally, and cook for 4–5 minutes until they are crisp-tender. Transfer the vegetables to a plate and cover to keep warm.
- Sear the Chicken: Wipe out the skillet with a paper towel and raise the heat to high. Pour in the remaining tablespoon of oil. Season the diced chicken with a pinch of salt and pepper. Add chicken in a single layer—cook in batches if needed to avoid overcrowding. Let the pieces sear undisturbed for 3–4 minutes per side until golden brown and fully cooked through.
- Add Garlic and Combine: Reduce heat slightly and add the minced garlic directly into the pan with the cooked chicken. Stir constantly for about 30 seconds until fragrant. Return the sautéed vegetables to the pan and stir to combine everything evenly.
- Prepare and Pour the Sauce: In a small mixing bowl, whisk together chicken broth, soy sauce, and honey until well blended.In a separate tiny bowl, dissolve cornstarch with 1 tablespoon of cold water to create a slurry.
- Thicken and Finish the Dish: Pour the honey garlic sauce into the skillet with the chicken and vegetables. Stir for 30 seconds, then mix in the cornstarch slurry. Bring the mixture to a gentle boil and let it simmer for about 1 minute until the sauce thickens and coats the ingredients evenly.
- Serve and Enjoy: Remove from heat and serve immediately while hot. This stir fry pairs beautifully with steamed rice, brown rice, or cauliflower rice for a lower-carb alternative.
Notes
- Uniform Cuts for Even Cooking: Try to slice the carrots and chicken into similar-sized pieces to promote even cooking and a better eating experience.
- Quick-Carrot Tip: Shave or slice carrots very thin so they soften quickly in the skillet without requiring extra cooking time.
- Sodium Control: Use low-sodium broth and soy sauce to keep the dish lighter on salt. You can even substitute water for broth if preferred.
- Make it a Meal Prep Star: This stir fry reheats well and can be portioned into containers with rice for a full week of balanced lunches.
- Optional Add-ins: Bell peppers, snap peas, or mushrooms can easily be added to the veggie mix for extra color and nutrients.
