Honey Chicken Stir-Fry

Why You’ll Love This Recipe

This recipe is fast, flavorful, and easy to customize. The sticky honey sauce delivers the perfect balance of sweetness and umami, while the stir-fry technique keeps the veggies crisp and the chicken juicy. It’s a healthier alternative to takeout, packed with protein and fiber, and ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
cornstarch (for coating the chicken)
salt
black pepper
vegetable oil or sesame oil
garlic (minced)
ginger (minced or grated)
broccoli florets
bell peppers (sliced)
carrots (thinly sliced)
snap peas or snow peas (optional)
soy sauce
honey
rice vinegar or apple cider vinegar
water or chicken broth
cornstarch (for thickening sauce)
green onions (sliced, for garnish)
sesame seeds (optional, for garnish)

Directions

1. In a bowl, toss the chicken pieces with a pinch of salt, pepper, and cornstarch to lightly coat.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
4. In the same pan, add a bit more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
5. Add the broccoli, bell peppers, carrots, and snap peas. Stir-fry for 3–5 minutes until just tender-crisp.
6. While the veggies cook, whisk together soy sauce, honey, vinegar, water, and cornstarch in a small bowl.
7. Return the chicken to the pan and pour the sauce over everything. Stir well to coat.
8. Let the sauce simmer for 1–2 minutes until thickened and glossy.
9. Garnish with green onions and sesame seeds if desired. Serve immediately over rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Spicy Honey Chicken: Add sriracha or red pepper flakes to the sauce for a sweet-spicy kick.
• Nutty Addition: Stir in roasted cashews or peanuts for extra crunch.
• Low-Sugar: Reduce the honey or substitute with a sugar-free alternative.
• Gluten-Free: Use tamari instead of soy sauce.
• All-Veggie Version: Omit chicken and add tofu or extra veggies like mushrooms and zucchini.
• Pineapple Twist: Add pineapple chunks for a sweet and tangy flavor contrast.
• Citrus Zing: Add a bit of orange zest or juice to the sauce for a citrusy depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat until hot, adding a splash of water if the sauce has thickened too much.
You can also microwave it in 30-second intervals, stirring between each, until heated through.
Freezing is possible, but the vegetables may soften upon reheating.

FAQs

Can I use frozen vegetables?

Yes, just thaw them slightly before stir-frying to avoid excess moisture in the pan.

What’s the best cut of chicken to use?

Boneless skinless thighs are juicier, but breasts work great for a leaner option.

Can I make this ahead of time?

Yes, you can prep the chicken and chop the vegetables ahead of time for faster cooking.

Is this dish sweet?

It has a mild sweetness from the honey, balanced by soy sauce and vinegar. You can adjust to taste.

What can I use instead of honey?

Maple syrup or agave nectar are good substitutes with slightly different flavor profiles.

Can I make it vegetarian?

Absolutely. Substitute the chicken with tofu or tempeh, and use veggie broth instead of chicken broth.

How do I keep the veggies crisp?

Don’t overcook them—stir-fry quickly over high heat and remove from heat once they’re tender-crisp.

What type of oil is best?

Neutral oils like vegetable or canola work well. For added flavor, try sesame oil.

Can I double the recipe?

Yes, but cook the chicken and vegetables in batches to avoid overcrowding the pan.

What should I serve with honey chicken stir-fry?

Serve it over steamed rice, noodles, or even cauliflower rice for a lighter option.

Conclusion

Honey Chicken Stir-Fry is a quick, vibrant, and delicious dish that satisfies every craving for something sweet, savory, and fresh. With its sticky honey garlic sauce, crisp vegetables, and tender chicken, it’s a balanced meal that’s ready in no time and perfect for busy nights. Once you try it, this flavorful stir-fry is sure to become a weekly staple.

Honey Chicken Stir-Fry

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Honey Chicken Stir-Fry is a quick and vibrant dish with tender chicken, colorful vegetables, and a sweet-savory honey garlic sauce. Ready in under 30 minutes, it’s a healthy and satisfying one-pan meal perfect for busy nights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• 2 tablespoons cornstarch (for coating)
• Salt and black pepper to taste
• 2 tablespoons vegetable oil or sesame oil
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced or grated)
• 2 cups broccoli florets
• 1 bell pepper (sliced)
• 1 carrot (thinly sliced)
• 1 cup snap peas or snow peas (optional)
• 1/4 cup soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 1/4 cup water or chicken broth
• 1 teaspoon cornstarch (for sauce)
• 2 green onions (sliced, for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

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Instructions

1. In a bowl, toss the chicken pieces with salt, pepper, and 2 tablespoons of cornstarch to coat lightly.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
3. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
4. Add remaining oil to the pan if needed. Sauté garlic and ginger for 30 seconds until fragrant.
5. Add broccoli, bell pepper, carrots, and snap peas. Stir-fry for 3–5 minutes until just tender-crisp.
6. In a small bowl, whisk together soy sauce, honey, vinegar, water or broth, and 1 teaspoon cornstarch.
7. Return chicken to the pan and pour in the sauce. Stir to coat evenly.
8. Let the sauce simmer for 1–2 minutes until thickened and glossy.
9. Garnish with green onions and sesame seeds if desired. Serve immediately over rice or noodles.

Notes

• Add red pepper flakes or sriracha for a spicy version.
• Use tamari for a gluten-free alternative.
• Swap chicken for tofu for a vegetarian version.
• Add pineapple for a sweet and tangy twist.
• Use sesame oil for extra flavor or a nutty depth.

Nutrition

• Serving Size: 1/4 of recipe (without rice)
• Calories: 290
• Sugar: 10g
• Sodium: 580mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg