Honey Garlic Chicken Stir Fry
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
263 kcal
-
Course
Main Course
-
Cuisine
Asian
Honey Garlic Chicken Stir Fry
Description
The Honey Garlic Chicken Stir Fry combines bite-sized chicken breast chunks with vibrant broccoli florets and thinly sliced carrots, cooked in stages to maintain texture. The chicken is seared until golden brown and cooked through before being briefly combined with vegetables and a sauce made from soy sauce, chicken broth, and honey. Minced garlic infuses the dish with a warm aroma, while cornstarch slurry thickens the sauce to a glossy finish. This stir fry achieves a balanced harmony of sweet and savory flavors without overpowering the fresh vegetables.
Once prepared, it can be served immediately over steamed rice or noodles, making it a versatile main course for a casual family meal. The methodical cooking sequence ensures each component is cooked properly and evenly coated in the sauce, preserving the distinct textures of tender chicken and crisp vegetables.
For best results, use low sodium chicken broth and soy sauce to control salt levels, and slice carrots thinly so they cook quickly and evenly. This recipe is straightforward but benefits from paying attention to ingredient sizes and cooking times to achieve the ideal stir fry texture.
Ingredients
- 1 tablespoon vegetable oil divided use
- 1 cup carrot thinly sliced, peeled
- 2 cups broccoli florets
- 1 lb chicken breast boneless, skinless, cut into 1 inch pieces
- 4 cloves garlic minced
- 1/4 cup chicken broth or water, low sodium
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- salt to taste
- black pepper to taste
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 vegetables into uniform sizes to ensure even cooking.
- Slice carrots thinly to speed up cooking time and maintain slight crunch.
- Use low sodium chicken broth and soy sauce to better control saltiness of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
