Honey Garlic Chicken Stir Fry
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!
Yield: 4 servings
Ingredients
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
Instructions
- 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.
Notes
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.
Leftovers can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or over medium low heat in a skillet, until warmed through.
Nutrition
Serving: 1serving | Calories: 575kcal | Carbohydrates: 33g | Protein: 75g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 193mg | Sodium: 1099mg | Fiber: 3g | Sugar: 26g
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