If you are craving a dish that bursts with vibrant flavors and comes together quickly on a busy weeknight, this Honey Garlic Chicken Stir Fry Recipe is your new best friend in the kitchen. The perfect harmony of sweet honey, savory garlic, and a tiny kick of spice paired with tender chicken and crisp vegetables creates a meal that feels both comforting and exciting. It’s the kind of dish that fills your home with an inviting aroma and leaves everyone asking for seconds. Plus, it’s straightforward to make, freshening up your dinner rotation with minimal fuss!
Ingredients You’ll Need
These ingredients are simple staples that you might already have, yet each component plays a vital role in balancing the sweet, tangy, and savory notes of your stir fry while giving it the perfect texture and vibrant color.
- ¼ cup low sodium soy sauce: Adds a rich, salty umami base without overpowering the dish.
- ¼ cup honey: Brings the natural sweetness that makes this stir fry absolutely irresistible.
- 2 tablespoons rice vinegar: Lends a tangy brightness that cuts through the richness.
- 1 teaspoon toasted sesame oil: Provides a subtle nutty flavor that rounds out the sauce beautifully.
- 1 tablespoon grated ginger root: Imparts a fresh, zesty warmth that wakes up the palate.
- 4 garlic cloves minced: Infuses the entire dish with aromatic depth and a mellow bite.
- 1 teaspoon Sambal Oelek: Gives a gentle but lively heat to keep things interesting.
- 1 ½ pounds chicken thighs, cut into 1-inch pieces: Juicy, tender, and perfect for absorbing the sauce.
- â…“ cup corn starch: Helps create a deliciously crispy chicken coating and thickens the sauce.
- 1 teaspoon kosher salt: Enhances all the natural flavors without overwhelming.
- ½ teaspoon black pepper: Adds a simple yet effective touch of spice.
- 8 ounces snap peas: Contribute a fresh crunch and delightful green color.
- 1 red bell pepper, thinly sliced: Sweet and colorful, balancing the plate visually and flavor-wise.
- 1 large carrot, peeled and thinly sliced into coins: Adds a subtle earthiness and a pleasing bite.
- 2 tablespoons refined avocado oil: Perfect for high-heat cooking with a neutral flavor.
- 1 teaspoon sesame seeds (optional, for garnish): Give your dish that extra nutty crunch and a lovely finishing touch.
How to Make Honey Garlic Chicken Stir Fry Recipe
Step 1: Prepare the Sauce
Start by whisking together the low sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and Sambal Oelek in a bowl. This vibrant sauce is the heartbeat of your stir fry, perfectly balancing sweet, savory, tangy, and spicy flavors. Set it aside so it’s ready when your chicken and veggies come together.
Step 2: Coat the Chicken
Toss your chicken thigh pieces with cornstarch, kosher salt, and black pepper until they are evenly coated. This step is crucial for creating that satisfying crispy exterior on the chicken while locking in moisture, ensuring each bite stays tender and juicy underneath.
Step 3: Cook the Vegetables
Heat one tablespoon of refined avocado oil in a sauté pan over medium-high heat. Add the red bell pepper slices and snap peas, stirring frequently. Cook until they begin to brown and blister slightly, about 4 to 5 minutes. Their crispness paired with a little caramelization will add depth and texture to the dish. Once done, transfer the vegetables to a plate and set aside.
Step 4: Sear the Chicken
Add the remaining tablespoon of oil to the pan and adjust your heat as needed—medium-high should be hot but not scorching. Add the coated chicken pieces without overcrowding, cooking in batches if necessary. Sear each side for 3 to 4 minutes until the chicken is cooked through and beautifully golden brown. This step develops the rich, savory crust that makes the chicken irresistible.
Step 5: Combine and Finish the Stir Fry
Return the cooked vegetables to the pan with the chicken. Pour in the prepared honey garlic sauce, stirring to combine while scraping up any browned bits at the bottom—that’s pure flavor! Let everything simmer for 2 to 3 minutes until the sauce thickens and coats each ingredient in its sticky, glossy goodness.
How to Serve Honey Garlic Chicken Stir Fry Recipe
Garnishes
A sprinkle of toasted sesame seeds is a simple but delightful way to add a subtle crunch and a touch of elegance to this dish. Fresh chopped green onions or a few cilantro leaves can brighten the plate visually and add a fresh herbal note if you’re feeling adventurous.
Side Dishes
This honey garlic chicken stir fry pairs beautifully with fluffy steamed jasmine rice or brown rice for a hearty, wholesome meal. You can also serve it over noodles or a bed of cauliflower rice for a low-carb option—each choice helps soak up that luscious sauce perfectly.
Creative Ways to Present
For a fun twist, serve your stir fry in lettuce wraps or crispy wonton cups for a handheld option that’s perfect for parties or casual dinners. You can also plate it in a shallow bowl and add a fried egg on top for richness and an extra layer of comfort.
Make Ahead and Storage
Storing Leftovers
After your meal, let any leftovers cool to room temperature before storing them in an airtight container. They’ll keep well in the refrigerator for up to 3 days, making this dish a convenient and delicious option for quick lunches or dinners.
Freezing
If you want to make this Honey Garlic Chicken Stir Fry Recipe stretch further, you can freeze it. Place cooled leftovers in a freezer-safe container and store for up to 2 months. Just know that vegetables like snap peas and bell peppers might lose a bit of their crispness after thawing.
Reheating
Reheat your leftovers gently in a skillet over medium heat to bring back some of that lovely sauce thickness and prevent the chicken from drying out. You can also microwave it covered in short bursts, stirring occasionally to ensure even heating.
FAQs
Can I use chicken breast instead of thighs in this Honey Garlic Chicken Stir Fry Recipe?
Absolutely! Chicken breasts work well, but since they are leaner than thighs, be careful not to overcook them to keep the meat tender and juicy.
What can I substitute for Sambal Oelek if I don’t have it?
If you don’t have Sambal Oelek, you can use a pinch of red pepper flakes, sriracha, or even a small dash of hot sauce to keep that subtle heat in the dish.
Is this recipe suitable for gluten-free diets?
To make this Honey Garlic Chicken Stir Fry Recipe gluten-free, simply choose a gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free.
Can I add other vegetables to this stir fry?
Definitely! Feel free to add broccoli florets, snap peas, mushrooms, or baby corn—whatever you have on hand will work and make the dish even more colorful and nutritious.
How do I prevent the chicken from sticking to the pan?
Make sure your pan is properly preheated and use enough oil to coat the bottom. Don’t overcrowd the pan; cooking in batches helps achieve that golden crust without sticking.
Final Thoughts
This Honey Garlic Chicken Stir Fry Recipe is a true dinner hero, blending simple ingredients into a mouthwatering, wholesome meal that’s perfect any night of the week. Once you make it, you’ll understand why it quickly becomes a favorite—it’s fast, flavorful, and endlessly satisfying. So grab your wok or skillet, gather your ingredients, and get ready to savor one of the most delicious meals you’ll ever put on your plate!
Print
Honey Garlic Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
A flavorful Honey Garlic Chicken Stir Fry featuring tender chicken thighs and crisp vegetables tossed in a sweet and savory honey garlic sauce, perfectly cooked on the stovetop for a quick and satisfying meal.
Ingredients
Sauce
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon ginger root (grated)
- 4 garlic cloves (minced)
- 1 teaspoon Sambal Oelek
Chicken
- 1 ½ pounds chicken thighs (cut into 1 inch pieces)
- â…“ cup corn starch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables & Garnish
- 8 ounces snap peas
- 1 red bell pepper (thinly sliced)
- 1 large carrot (peeled and thinly sliced into coins)
- 2 tablespoons refined avocado oil
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the sauce: In a bowl, whisk together the low sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger root, minced garlic cloves, and Sambal Oelek until well combined. Set the sauce aside.
- Coat the chicken: Toss the chicken thigh pieces with cornstarch, kosher salt, and black pepper until fully coated. Set aside while you prepare the vegetables.
- Cook the vegetables: Heat one tablespoon of refined avocado oil in a sauté pan over medium-high heat. Add the red bell pepper slices and snap peas. Stir often as you cook them for 4 to 5 minutes, until the vegetables start to brown and blister. Remove the vegetables from the pan and set aside.
- Cook the chicken: Add the remaining tablespoon of avocado oil to the same pan. Adjust the heat to maintain medium-high but reduce it if the pan starts to burn. Add the coated chicken in a single layer without overcrowding the pan; cook in two batches if necessary. Cook chicken pieces for 3 to 4 minutes per side until they are cooked through and nicely browned.
- Combine and finish: Return the cooked vegetables to the pan with the browned chicken. Pour in the prepared sauce and stir well, scraping any browned bits from the bottom of the pan. Cook for 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables completely. Garnish with sesame seeds if desired and serve immediately, optionally over steamed rice.
Notes
- Adjust the level of Sambal Oelek to control the heat in the dish.
- Use low sodium soy sauce to keep the salt level balanced.
- Cooking the chicken in batches prevents overcrowding and promotes even browning.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Vegetables can be swapped based on preference; broccoli or snow peas work well too.
- This dish pairs well with steamed jasmine or brown rice.
