Honey Garlic Chicken Stir-Fry
Honey Garlic Chicken Stir-Fry
Ingredients
For the Chicken & Marinade
- 1 1/2 pounds chicken breasts, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Stir-Fry Vegetables
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 bell pepper, red, thinly sliced
- 2 carrots, medium, julienned or thinly sliced
- 1 cup snap peas
For Serving (Optional Garnish)
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1/4 cup soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Toss well to coat all the chicken. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare the honey garlic sauce. In a small bowl, whisk together the honey, 2 tablespoons soy sauce, rice vinegar, minced garlic, grated fresh ginger, 1 teaspoon cornstarch, and water until smooth. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of olive oil in a large wok or a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 3 to 5 minutes, flipping occasionally, until the chicken is browned and cooked through. If necessary, cook the chicken in two batches to avoid overcrowding the pan, which can steam the chicken instead of searing it. Remove the cooked chicken from the wok and set it aside on a plate.
⏱️ 5 min
- 4
Add the broccoli florets to the same wok (add a little more oil if needed). Stir-fry for 2 to 3 minutes until they are slightly tender-crisp. Then, add the thinly sliced red bell pepper, julienned carrots, and snap peas. Continue to stir-fry for another 3 to 4 minutes until all the vegetables are tender-crisp but still retain a slight bite.
⏱️ 7 min
- 5
Return the cooked chicken to the wok with the vegetables. Give the honey garlic sauce a quick whisk again (as the cornstarch may settle) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1 to 2 minutes, until the sauce thickens and evenly coats all the ingredients.
⏱️ 2 min
- 6
Remove the wok from the heat. Garnish the stir-fry with sesame seeds and thinly sliced green onions, if desired. Serve immediately over steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken Stir-Fry
Ingredients
For the Chicken & Marinade
- 1 1/2 pounds chicken breasts, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Stir-Fry Vegetables
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 bell pepper, red, thinly sliced
- 2 carrots, medium, julienned or thinly sliced
- 1 cup snap peas
For Serving (Optional Garnish)
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1/4 cup soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Toss well to coat all the chicken. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare the honey garlic sauce. In a small bowl, whisk together the honey, 2 tablespoons soy sauce, rice vinegar, minced garlic, grated fresh ginger, 1 teaspoon cornstarch, and water until smooth. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of olive oil in a large wok or a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 3 to 5 minutes, flipping occasionally, until the chicken is browned and cooked through. If necessary, cook the chicken in two batches to avoid overcrowding the pan, which can steam the chicken instead of searing it. Remove the cooked chicken from the wok and set it aside on a plate.
⏱️ 5 min - 4
Add the broccoli florets to the same wok (add a little more oil if needed). Stir-fry for 2 to 3 minutes until they are slightly tender-crisp. Then, add the thinly sliced red bell pepper, julienned carrots, and snap peas. Continue to stir-fry for another 3 to 4 minutes until all the vegetables are tender-crisp but still retain a slight bite.
⏱️ 7 min - 5
Return the cooked chicken to the wok with the vegetables. Give the honey garlic sauce a quick whisk again (as the cornstarch may settle) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1 to 2 minutes, until the sauce thickens and evenly coats all the ingredients.
⏱️ 2 min - 6
Remove the wok from the heat. Garnish the stir-fry with sesame seeds and thinly sliced green onions, if desired. Serve immediately over steamed rice or noodles.
⏱️ 1 min