Honey Chicken Stir-fry
Honey Chicken Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-fry
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the honey garlic sauce. In a small bowl, whisk together the honey, 1/4 cup soy sauce, rice vinegar, minced garlic, and grated ginger. In a separate tiny bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, julienned carrots, sliced bell pepper, and sliced yellow onion. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Return the cooked chicken to the skillet with the vegetables. Give the honey garlic sauce a quick whisk, then pour it over the chicken and vegetables. Bring the sauce to a simmer.
⏱️ 2 min
- 6
Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 2 min
- 7
Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice or noodles, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken Stir-fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-fry
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken is marinating, prepare the honey garlic sauce. In a small bowl, whisk together the honey, 1/4 cup soy sauce, rice vinegar, minced garlic, and grated ginger. In a separate tiny bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, julienned carrots, sliced bell pepper, and sliced yellow onion. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 5
Return the cooked chicken to the skillet with the vegetables. Give the honey garlic sauce a quick whisk, then pour it over the chicken and vegetables. Bring the sauce to a simmer.
⏱️ 2 min - 6
Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 2 min - 7
Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice or noodles, if desired.
⏱️ 1 min