Honey garlic chicken stir fry is an easy, healthy family dinner that’s loaded with veggies, coated in a delicious sauce and ready in about 25 minutes!
We are leaving spring break in Florida a little early amid the coronavirus chaos and changing world out there. I was trying to enjoy the sunshine and beach views, and I definitely did enjoy the time with my in-laws. ❤️
To be honest though, I'm anxious to get back home where I might feel slightly more in control. Or at least be able to cook and get us really well stocked to stay in for a few weeks. I did a bit before I left, but I'm already making plans for what to do when we get back. I'm totally a type A.
(I also just shared these household and food supplies stock up lists that are helpful to make sure you have what you need to ride out this pandemic. And these easy meals to make at home that use on-hand ingredients.)
We were being safe while we were away, staying away from people and not going out to any restaurants or anything, but it still had me on edge. So I'm really happy to be heading home.
Anyway, let’s move onto the food.
Honey + garlic + chicken is such a delicious combination that I keep finding new ways to share it with you!
It started with my 5-ingredient, 15-minute honey garlic chicken, which is perfect for an easy weeknight dinner. Or when you don’t know what to make with chicken on yet another night. (It's also just on-hand ingredients so that's nice right about now.)
Crock pot honey garlic chicken is a great hands-off way to have these delicious flavors, and it comes out so rich and flavorful. It smells amazing as it cooks too.
You can serve it as is over rice or make it into some honey garlic chicken rice bowls.
(Oh, and I've also got honey garlic shrimp for a quick and easy seafood dinner with the same amazing sauce.)
Today, we’re making a honey garlic chicken stir fry.
Same great flavors, same amazing sauce, but we’ve also got broccoli, snow peas, red pepper and carrots for some veggie goodness. They add great flavor and crunch and some beautiful color to the dish too.
Add some rice and you’ve got yourself a healthy family dinner that’s ready in about 25 minutes.
Weeknights never had it so good! (Or weekends - you can skip the takeout and stay home for dinner. 👍)
Now, I’ve got some notes, tips and FAQs coming up below on how to make honey garlic chicken stir fry. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on honey garlic chicken stir fry:
- Be careful not to overcook the chicken. The pieces are small so they cook fast, which is great for making it a quick dinner. But you don’t want them to go too far and be overdone.
- You could substitute boneless, skinless chicken thighs in place of the chicken breasts if you prefer, but the cooking time will be slightly longer.
- Fresh vegetables are great here, but you could substitute a bag of frozen mixed veggies if that's what you have on hand. Just follow the instructions on the package for how long to cook them.
- You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it.
- Want to make this gluten-free? Just sub some gluten-free tamari for the soy sauce.
- This is also a really easy recipe to halve, if you’re just making it for two people.
Let’s move on to serving it up!
We love this served with some fluffy steamed brown rice. White rice is fine too, of course.
Make sure you have your rice cooking and timed out so it’s ready when you’re ready to serve your stir fry.
You could also keep this meal low-carb and serve it with some easy cauliflower rice.
Want to top it off? Here’s a few ideas for you to consider.
Toppings for chicken stir fry:
- Sliced green onions
- Chopped fresh parsley or cilantro
- Extra sprinkle of red pepper flakes
- Drizzle of sriracha sauce for some heat
- Squeeze of fresh lime juice
- Chopped peanuts for a bit of crunch
Finally, if you are looking to save time and maximize efficiency, I’ve got two tips for you:
- Prep your chicken and get it cooking, then go back and prep your vegetables while the chicken is in the pan. That way your only prep time is a few minutes to chop and season the chicken. Everything else happens as you are already cooking.
- If you want to speed the whole thing up so it’s ready faster, you can cook the chicken and veggies in separate pans at the same time, then add them together. I don’t recommend trying to cook them all together in the same pan, as they’ll steam and not cook evenly.
I hope that helps you get dinner on the table, and I hope you give this delicious stir fry a try soon.
P.S. You may also want to check out these other tasty stir fry recipes:
- Leftover turkey stir fry (for after Thanksgiving)
For the stir fry:
- 2 tablespoons canola oil, divided
- 2 lbs. pounds boneless, skinless chicken breasts, cut into ½-inch cubes
- Salt and black pepper
- 1 small head broccoli, cut into small florets
- 1 small red bell pepper, sliced thin
- ½ cup sliced snow peas
- ½ cup matchstick carrots
For the sauce:
- ⅓ cup honey
- ⅓ cup low-sodium soy sauce (or sub tamari for gluten-free)
- 5 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional, adjust for heat)
For serving (optional):
- Steamed rice or cauliflower rice, sliced green onions, chopped peanuts, extra red pepper flakes, sriracha sauce
- Season the cubed chicken with salt and pepper.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium high heat. Add the seasoned chicken and cook, until mostly cooked through, about 6-7 minutes. Remove the chicken to a bowl and cover to keep warm.
- Add the remaining teaspoon oil to the same skillet. Add the broccoli and bell pepper and sauté for 5 minutes, stirring occasionally.
- Add the snow peas and matchstick carrots to the pan and sauté another 5-7 minutes, until the vegetables are tender. (If your pan gets dry, you can add ¼ cup water to it to continue cooking the vegetables. After they have initially charred a bit, you can also add the water and cover the pan with a lid to let them steam a bit and soften up more, if desired.)
- Meanwhile, make the sauce: Combine all of the ingredients in a small bowl and whisk well.
- When the vegetables are tender, add the cooked chicken back to the pan and stir well.
- Add the sauce to the pan and mix to get everything well coated. Let cook for 1-2 minutes to get everything heated through and to let the sauce thicken slightly.
- Serve the stir fry over steamed rice or cauliflower rice with extra sauce drizzled over top.
You could substitute boneless, skinless chicken thighs in place of the chicken breasts if you prefer, but the cooking time will be slightly longer.
Fresh vegetables are great here, but you could substitute a bag of frozen mixed veggies if that's what you have on hand. Just follow the instructions on the package for how long to cook them.
You can adjust the heat of this dish by adjusting how much red pepper flakes you use. As is, it’s a low-medium level of spicy. I use a bit less than what the recipe calls for when I’m making it for my kids and they’re fine with it.
This is an easy recipe to halve, if you’re just making it for two people.
Amount Per Serving: Calories: 575Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 193mgSodium: 1099mgCarbohydrates: 33gFiber: 3gSugar: 26gProtein: 75g