Honey Garlic Chicken Stir Fry

Name: Honey Garlic Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 tablespoon + 1 teaspoon vegetable oil; 1 cup thinly sliced peeled carrots; 2 cups broccoli florets; 1 lb boneless skinless chicken breasts, cut into 1 inch pieces; 4 cloves garlic; 1/4 cup low sodium chicken broth; 1/4 cup soy sauce; 3 tablespoons honey; 2 teaspoons cornstarch; salt and pepper to taste

User Reviews

4.8

1,224 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
263 kcal
Course
Main Course
Cuisine
Asian

Honey Garlic Chicken Stir Fry

Benson Pickett

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This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.

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Ingredients

Servings

1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

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Instructions

Heat 1 teaspoon of oil in a large pan over medium heat.
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.

Notes

Cut your vegetables into similar sized pieces so that they'll cook evenly.
Slice the carrots very thin so that they cook quickly.
I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer.

Nutrition Information

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Calories 263kcal (13%) Carbohydrates 23g (8%) Protein 29g (58%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 65mg (22%) Sodium 990mg (41%) Fiber 3g (12%) Sugar 17g (34%)