Honey Garlic Chicken Stir-Fry
User Reviews
5
Honey Garlic Chicken Stir-Fry
Description
Honey Garlic Chicken Stir-Fry features bite-sized chicken thighs cooked separately to ensure juiciness, then joined with lightly softened vegetables including red bell pepper, carrots, onions, and broccoli florets. The stir-fry sauce, a mixture of honey, soy sauce, finely minced garlic, rice vinegar, toasted sesame oil, and optionally sriracha, thickens with cornstarch to form a glossy coating throughout the dish. Cooking the sauce with the chicken before combining with vegetables ensures the flavors meld without overcooking the produce, preserving their bright color and slight crispness.
Served over steamed white rice and garnished with sliced green onions and toasted sesame seeds, this stir-fry provides a satisfying balance between sweet, savory, and mildly spicy notes. The inclusion of vegetables cut in similar sizes ensures even cooking and a uniform bite. It’s a practical meal, convenient to make ahead with pre-chopped ingredients, and leftovers reheat well in a skillet or microwave.
Prepping vegetables and chicken ahead keeps cooking time efficient. Leftovers can be stored refrigerated for up to 3-5 days or frozen for several months to extend shelf life. Adjusting the spiciness of the sauce with Sriracha or red pepper flakes makes it customizable to preference.
Ingredients
- 2 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 1 red bell pepper cut into 2-inch slices
- 2 medium carrot peeled and cut into ½-inch slices
- 1 small white onion thinly sliced
- ½ head broccoli cut into florets
- 1 ½ lbs. chicken thighs cut into 1-inch pieces
Stir-Fry Sauce:
- ¼ cup honey
- 3 Tbsp. soy sauce or Tamari, regular sodium
- 4 cloves garlic finely minced
- 2 tsp. rice vinegar
- 1 tsp. sesame oil toasted
- ½-1 tsp. Sriracha sauce optional
- 2 Tbsp. water warm
- 1 Tbsp. cornstarch
For Serving:
- white rice optional, cooked
- green onions optional, for serving
- sesame seeds optional, for serving, toasted
Instructions
- Sauté the Veggies: Add 1 tablespoon of the oil to a large wok or skillet over medium-high heat. Once hot, add the bell pepper, carrots, onion and broccoli. (You can test to see if the oil is hot by throwing in a little bit of water) Cook vegetables for 3-4 minutes or until they’re brightly colored and slightly tender. Remove from the wok and set on a plate.
- Cook the Chicken: Reduce the heat to medium and add the remaining tablespoon of oil to the wok. Once heated, carefully add the chicken pieces and spread out in a single layer. Cook for 5-6 minutes, or until the chicken is cooked through.
- Add the Sauce and Serve: While the chicken is cooking, whisk together the stir-fry sauce ingredients in a medium-sized bowl. Pour it in with the chicken and cook for 2-3 minutes, or until thickened. Mix in the vegetables and continue cooking for another minute, or until they’re heated through. Serve over rice with sliced green onions and toasted sesame seeds.
Notes
- Chop vegetables and chicken ahead of time and store refrigerated for faster cooking.
- Store leftovers in airtight containers; refrigerate for 3-5 days or freeze for 3-6 months.
- Reheat leftovers in a skillet over medium heat or in the microwave.
- Cut chicken and vegetables into similar sizes for even cooking.
- Cook chicken and vegetables separately to maintain texture.
- Add sauce only after the chicken and vegetables are cooked through.
- Adjust the sauce heat level with Sriracha or red pepper flakes according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 129mg | 43% |
| Sodium | 656mg | 27% |
| Potassium | 591mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 5166IU | 103% |
| Vitamin C | 51mg | 57% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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