Honey Garlic Chicken Stir Fry

Ingredients

• 680 g (1.5 lb)boneless, skinless chicken breasts
• 15 ml (1 tablespoon)olive oil
• 90 g (1 cup)broccoli florets
• 1red bell pepper
• 1carrot
• 3 clovesgarlic
• 60 ml (1/4 cup)honey
• 60 ml (1/4 cup)low-sodium soy sauce
• 30 ml (2 tablespoons)rice vinegar
• 8 g (1 tablespoon)cornstarch

Instructions

1. 1

   Mix the sauce

   In a small bowl, whisk together the honey, soy sauce and rice vinegar.

2. 2

   Make the slurry

   In a separate bowl, mix the cornstarch with water to make a smooth slurry.

3. 3

   Brown the chicken

   Heat the olive oil in a large frying pan or wok over medium-high heat. Cook the chicken for about 5–7 minutes, until browned, then transfer it to a plate.

4. 4

   Stir-fry vegetables

   Stir-fry the broccoli, red pepper and carrot for 3–5 minutes, until tender but still crisp.

5. 5

   Cook the garlic

   Add the minced garlic and cook for a further 30 seconds.

6. 6

   Thicken the sauce

   Return the chicken to the pan and pour in the prepared sauce. Stir continuously for about 1–2 minutes, until the sauce thickens.

7. 7

   Serve straight away

   Serve immediately, garnished with sesame seeds if desired.

What is honey garlic chicken stir-fry?

Stir-frying cooks small pieces of food quickly over high heat, a technique associated with Chinese cooking and used in many styles of home cooking. This version brings chicken and vegetables together with a sweet, savoury sauce.

The honey gives the sauce its sweetness and sticky finish, while soy sauce and rice vinegar add savoury and tangy notes. Cooking the vegetables briefly helps them keep some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 32g protein, 45g carbs, 10g fat.

The chicken supplies most of the protein, while honey and the vegetables contribute carbohydrates; olive oil and the sauce add fat. Serve it with a generous portion of vegetables or a measured helping of rice to balance the plate to your appetite.

The key ingredient choices

Chicken breast: cut it into similarly sized pieces so it cooks evenly and quickly. Remove it from the pan once browned, then return it to finish in the sauce.

Vegetables: broccoli, red pepper and carrot bring different shapes and textures. Cut them into pieces that will cook in the short stir-frying time.

Sauce: whisk the honey, soy sauce and rice vinegar before cooking, so they are ready to pour in together.

Getting the sauce right

Cornstarch slurry: mix the cornstarch with water until smooth before it goes into the pan. The recipe does not specify the amount of water, so add only enough to make a pourable mixture.

Thickening: stir continuously for about 1–2 minutes after adding the sauce. Stop when it coats the chicken and vegetables rather than letting it cook down unattended.

Keeping the vegetables crisp

Hot pan: heat the oil over medium-high heat before adding the chicken, and use a roomy frying pan or wok. If the pan is crowded, the ingredients can release moisture and soften instead of stir-frying.

Tender-crisp cue: cook the vegetables for 3–5 minutes, checking that they are tender but still have a little bite. Add the garlic afterwards so it cooks for only 30 seconds and does not burn.

Timing the cooking

Chicken first: brown it for about 5–7 minutes, then take it out while the vegetables cook. This gives the vegetables time in the pan without leaving the chicken in for the entire process.

Finish together: return the chicken when the vegetables and garlic are ready, then stir in the sauce. The final 1–2 minutes are for bringing everything together and thickening the sauce.

What to serve with it

Rice or noodles: serve the stir-fry over either to make a filling meal and catch the sauce. Prepare the accompaniment separately while the chicken and vegetables cook.

Lettuce wraps: spoon the mixture into lettuce leaves for a different way to serve it. Sesame seeds are suggested as an optional garnish in the method.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help it brown at the same pace.
• Prepare the sauce and cornstarch slurry before heating the pan, as the cooking moves quickly.
• Use a large pan or wok so the chicken and vegetables have room to cook.
• Stir the sauce continuously as it thickens to help it coat the ingredients evenly.
• Serve the stir-fry as soon as it is ready to keep the vegetables crisp.

Variations

• Change the vegetables: swap in other vegetables you enjoy, as suggested for this adaptable stir-fry.
• Use another protein: replace the chicken with a favourite alternative and adjust cooking until it is cooked through.
• Add sesame seeds: scatter them over the finished dish if desired.
• Serve in lettuce leaves: spoon the stir-fry into lettuce wraps instead of serving it over a grain.
• Make it a noodle bowl: serve the chicken and vegetables with noodles to make a more substantial meal.

Common mistakes to avoid

• Crowding the pan: ingredients can steam rather than brown; use a large pan and cook in batches if needed.
• Burning the garlic: it needs only 30 seconds; add it after the vegetables and keep it moving.
• Skipping the slurry: mix the cornstarch with water first so it can be added smoothly.
• Overcooking the vegetables: check them within the 3–5 minute window and take them off the heat while they still have bite.
• Leaving the sauce unstirred: stir continuously for the 1–2 minutes it takes to thicken.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan over medium heat until piping hot, stirring occasionally; add a small splash of water if the sauce has become too thick.

Frequently asked questions