Honey Garlic Chicken Stir-Fry
Honey Garlic Chicken Stir-Fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
For the Honey Garlic Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced or julienned
- 1 red bell pepper, cut into strips
- 1/2 yellow onion, thinly sliced
- 1 cup snow peas
For Serving and Garnish
- 4 cups cooked white rice, for serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, toss the cut chicken pieces with 1 tablespoon of cornstarch until evenly coated. Set aside.
⏱️ 2 min
- 2
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the sauce mixture and whisk until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the cornstarch-coated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, sliced carrots, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to become tender-crisp.
⏱️ 4 min
- 5
Add the red bell pepper strips and snow peas to the wok. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 3 min
- 6
Return the cooked chicken to the wok with the vegetables. Give the honey garlic sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 7
Remove from heat. Serve immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken Stir-Fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
For the Honey Garlic Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced or julienned
- 1 red bell pepper, cut into strips
- 1/2 yellow onion, thinly sliced
- 1 cup snow peas
For Serving and Garnish
- 4 cups cooked white rice, for serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, toss the cut chicken pieces with 1 tablespoon of cornstarch until evenly coated. Set aside.
⏱️ 2 min - 2
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the sauce mixture and whisk until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the cornstarch-coated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the wok and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, sliced carrots, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to become tender-crisp.
⏱️ 4 min - 5
Add the red bell pepper strips and snow peas to the wok. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 3 min - 6
Return the cooked chicken to the wok with the vegetables. Give the honey garlic sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
⏱️ 2 min - 7
Remove from heat. Serve immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min