Spicy Honey-Garlic Chicken Stir-fry
Spicy Honey-Garlic Chicken Stir-fry
Ingredients
For the Chicken and 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
- 1/4 teaspoon black pepper
For the Stir-fry Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Stir-fry Vegetables
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, medium, thinly sliced or julienned
- 1/2 yellow onion, sliced
- 2 tablespoons vegetable oil, divided
For Serving
- 4 cups cooked white rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and black pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together honey, 1/4 cup soy sauce, rice vinegar, minced garlic, grated ginger, and Sriracha. In a separate tiny bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. You may need to do this in two batches to avoid overcrowding the pan. Remove the cooked chicken from the wok and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the broccoli florets, red bell pepper, carrots, and yellow onion. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp.
⏱️ 6 min
- 5
Return the cooked chicken to the wok with the vegetables. Give the stir-fry sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer.
⏱️ 1 min
- 6
Stir the cornstarch slurry once more, then add it to the simmering sauce, stirring constantly. Cook for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables.
⏱️ 2 min
- 7
Remove from heat. Serve immediately over cooked white rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Honey-Garlic Chicken Stir-fry
For the Chicken and 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
- 1/4 teaspoon black pepper
For the Stir-fry Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Stir-fry Vegetables
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, medium, thinly sliced or julienned
- 1/2 yellow onion, sliced
- 2 tablespoons vegetable oil, divided
For Serving
- 4 cups cooked white rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and black pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together honey, 1/4 cup soy sauce, rice vinegar, minced garlic, grated ginger, and Sriracha. In a separate tiny bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Set both aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. You may need to do this in two batches to avoid overcrowding the pan. Remove the cooked chicken from the wok and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the broccoli florets, red bell pepper, carrots, and yellow onion. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp.
⏱️ 6 min - 5
Return the cooked chicken to the wok with the vegetables. Give the stir-fry sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer.
⏱️ 1 min - 6
Stir the cornstarch slurry once more, then add it to the simmering sauce, stirring constantly. Cook for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables.
⏱️ 2 min - 7
Remove from heat. Serve immediately over cooked white rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min