Honey Garlic Chicken Stir-Fry
This honey garlic chicken stir-fry blends tender chicken thighs with crisp-tender vegetables like bell pepper, carrot, onion, and broccoli. The stir-fry sauce, combining honey, soy, garlic, and a touch of rice vinegar and sriracha, delivers a balanced sweet and savory glaze that thickens to coat each piece. This dish offers vibrant colors and a variety of textures that complement each other well, suitable for serving over rice and garnished with green onions and toasted sesame seeds for an extra layer of flavor and crunch.
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
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 326
% 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.