Honey Garlic Chicken Stir Fry
This Honey Garlic Chicken Stir Fry features tender, bite-sized chicken breast cooked with broccoli, bell peppers, and baby bella mushrooms, all coated in a glossy, thickened sauce made from soy sauce, honey, garlic, ginger, and sesame oil. The stir-fry blends savory and sweet notes with a subtle hint of heat from red pepper flakes. Cooking the vegetables separately before combining with the chicken preserves their texture and freshness. This versatile dish works well for weeknight dinners, offering a colorful and balanced meal.
Ingredients
- 1 pound chicken breast cut into 1 inch cubes, boneless, skinless
- 1/4 cup vegetable oil or canola oil
- 2 cups broccoli florets
- 1 yellow bell pepper cut into cubes or sticks, medium
- 1 red bell pepper cut into cubes or sticks, medium
- 8 ounces baby bella mushroom cleaned, stem removed and sliced
Honey Garlic Stir-Fry Sauce:
- 1/3 cup soy sauce low sodium
- 1/3 cup chicken broth low sodium
- 5 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 teaspoon red pepper flakes or more
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1/4 cup honey or more
Garnish:
- green onion chopped
- sesame seeds
Instructions
Make Sauce:
- Add all the ingredients listed under "Honey Garlic Stir-Fry Sauce" in a medium bowl, whisk to combine. Set aside.
Cook Veggies:
- Place a large cast iron skillet or stir-fry wok over medium-high heat and once hot add the oil. Wait for the oil to heat up.
- Next, add the chopped broccoli florets, bell peppers, and mushrooms. Stir and cook for 5-7 minutes, or until the veggies are tender. Remove from pan to a plate.
Cook Chicken:
- Season chicken lightly with salt and pepper. Add the cubed chicken to the same pan. Stir and cook for about 7 minutes (about 3 minutes on each side) or until the chicken is golden-brown and cooked through.
Add Sauce:
- Once the chicken has been cooked, add back the veggies. Give the sauce a stir and add it to the pan.
- Stir and cook everything for another 5 minutes, until the sauce thickens and the chicken and veggies are well coated in it.
- Tip: if the sauce is too thin, mix in a bowl 1 tablespoon of cornstarch with 2 tablespoons of water until fully dissolved and add the mixture to the pan. Cook for a few minutes. Repeat if needed.
- Garnish with chopped green onions and sesame seeds.
- Serve over rice or noodles.
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 280
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 571mg | 24% |
| Potassium | 632mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 54mg | 60% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.