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
Scale
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.
