Honey Chicken Stir-Fry
Honey Chicken Stir-Fry
Ingredients
For the Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside 1/4 cup of this sauce for later. Add the chicken pieces to the remaining sauce in the bowl, toss to coat, and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Add this slurry to the reserved 1/4 cup of sauce and mix well. This will be added at the end to thicken the sauce.
⏱️ 2 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discarding any excess marinade) and add it to the hot skillet in a single layer. Cook for 5-7 minutes, flipping occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until they start to become tender-crisp.
⏱️ 4 min
- 5
Add the sliced red bell pepper to the skillet and continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet with the vegetables. Pour the reserved sauce with the cornstarch slurry over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min
- 7
Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken Stir-Fry
For the Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside 1/4 cup of this sauce for later. Add the chicken pieces to the remaining sauce in the bowl, toss to coat, and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Add this slurry to the reserved 1/4 cup of sauce and mix well. This will be added at the end to thicken the sauce.
⏱️ 2 min - 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discarding any excess marinade) and add it to the hot skillet in a single layer. Cook for 5-7 minutes, flipping occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until they start to become tender-crisp.
⏱️ 4 min - 5
Add the sliced red bell pepper to the skillet and continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 3 min - 6
Return the cooked chicken to the skillet with the vegetables. Pour the reserved sauce with the cornstarch slurry over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min - 7
Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with rice or noodles.
⏱️ 1 min