5.0 from 12 votes
Honey Garlic Chicken Stir-Fry
This easy Honey Garlic Chicken Stir-Fry recipe is here to save the busy weekdays! In under 30 minutes you can have a healthy, yet flavor-packed Asian-inspired meal ready and on your dinner table.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 servings
Calories: 326 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 2 Tbsp. oil avocado or olive
- 1 red bell pepper cut into 2-inch slices
- 2 medium carrots 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
- toasted sesame seeds optional, for serving
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.
Cup of Yum
Notes
- Prep-Ahead Instructions:
- Save some time by chopping the veggies and cutting the chicken into small chunks. Just keep everything in the fridge.
- Storage Directions:
- Keep leftover chicken and veggies in an airtight container and refrigerate for up to 3-5 days. Freeze chicken in an airtight, freezer-safe container. It will keep for up to 3-6 months. For best results, warm leftover chicken back up in a skillet over medium heat. Or you can simply pop it in the microwave.
- Recipe Tips:
- Nutrition information is calculated without rice, green onions, or sesame seeds.
- Same size. Be sure to cut the chicken and veggies into similarly-sized chunks so they cook at the same rate.
- Keep it separate. Cook the meat and vegetables at different times.
- Wait for it. Add the sauce after everything is thoroughly cooked.
- Make it yours. The sauce can be spicy or mild depending on your personal preferences. Some red pepper flakes add a kick, as well.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
25g
(8%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.05g
Cholesterol
129mg
(43%)
Sodium
656mg
(27%)
Potassium
591mg
(17%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
5166IU
(103%)
Vitamin C
51mg
(57%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
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.