My never-ending quest for better-than-takeout honey garlic chicken
If I only have 30 minutes to prepare a dinner that’s loaded with flavor, lean protein, and tons of veggies… Stir-fry recipes never fail.
I’ve been on an endless journey to recreate the BEST takeout at home. (All the sticky, saucy flavor you crave, minus the delivery wait and the soggy veggies.)
This Honey Garlic Chicken Stir-Fry entered my life more recently and it has quickly stolen our hearts! But the secret to making it taste like takeout?
Juicy chicken thighs, veggies cooked first so they stay crisp, and the sauce added last so it turns thick and sticky instead of watery.
A sweet, kinda’ spicy, and sticky stir-fry sauce coats bites of tender chicken thighs, bell peppers, carrots, broccoli, and onion. It’s just honey, soy sauce, garlic, rice vinegar, and sesame oil, so you probably have most of it already.
Both kids and adults will eat this one up any night of the week! It also is a great recipe to meal prep ahead of time or enjoy as leftovers throughout the week.
(Check out these Teriyaki Chicken Stir-Fry, Beef and Broccoli Stir-Fry, and Thai Basil Chicken recipes next!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs: Boneless skinless chicken thighs are the perfect combination of juicy and flavorful. However, you can opt for boneless skinless chicken breasts if preferred.
- Veggies: This recipe was tested with red bell pepper, carrots, onion, and broccoli. Green beans, snow peas, or other fresh vegetables are delicious, as well.
- Honey and garlic: The two stars of the sauce! Use minced fresh garlic here, since it gives the sauce its punch.
- Soy sauce: Regular soy sauce works great, or grab low-sodium if you’re watching the salt. For gluten-free, swap in Tamari or coconut aminos.
- Rice vinegar, sesame oil, and Sriracha: Rice vinegar adds a little tang and toasted sesame oil brings that nutty, takeout-style flavor. Sriracha is optional, so add as much (or as little) heat as you like.
- Cornstarch: Whisked into the sauce with warm water, it’s what turns the sauce thick and glossy.
How to Make Honey Garlic Chicken Stir-Fry
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sauté the veggies.
Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the bell pepper, carrots, onion, and broccoli and cook for 3 to 4 minutes, until they’re bright and just starting to turn tender.
Move them to a plate and set aside.
Not sure if the oil is hot? Flick in a few drops of water. If it sizzles, you’re good to go.
Cook the chicken.
Turn the heat to medium and add the last tablespoon of oil. Spread the chicken out in a single layer and cook for 5 to 6 minutes, until golden brown and cooked through to 165°F.
Give the chicken some room. If your pan is crowded, cook it in two batches so it browns instead of steaming.
Add the sauce and serve.
While the chicken cooks, whisk together the honey, soy sauce, garlic, rice vinegar, sesame oil, warm water, cornstarch, and Sriracha until no clumps remain. Pour it over the chicken and simmer for 2 to 3 minutes, until it thickens.
Stir the veggies back in just until heated through, then serve over rice with green onions and sesame seeds.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Oops! What Did I Do Wrong?
Why is my sauce thin and watery?
The cornstarch probably settled to the bottom of the bowl. Give the sauce a quick re-whisk right before it goes in, and let it simmer the full 2 to 3 minutes.
Why did my chicken steam instead of brown?
The pan was likely crowded or not hot enough yet. Let the oil heat up first, then cook the chicken in a single layer (in two batches if needed).
Why are my veggies soggy?
They probably cooked too long. Pull them at 3 to 4 minutes while they’re still bright, and only stir them back in at the very end to warm through.
Why is it too salty?
Soy sauce brings most of the salt here. Try low-sodium soy sauce next time and taste before serving.
FAQs
Use chicken thighs and don’t overcook them. Thighs stay juicy even if they go a minute long, and a single layer gives you golden edges without drying them out.
Yes! Cut it into the same 1-inch pieces and start checking it at the 5-minute mark, since breasts dry out faster.
Swap the soy sauce for Tamari or coconut aminos. That’s the only change you need.
Keep leftovers in an airtight container in the fridge for 3 to 5 days. They make a great grab-and-go lunch. Warm leftovers in a skillet over medium heat for the best texture. (Or simply pop them in the microwave.)
Store in an airtight, freezer-safe container for 3 to 6 months. The chicken holds up great, but the veggies will come back softer after thawing.
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Honey Garlic Chicken Stir-Fry Recipe
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Ingredients
- 2 tablespoons oil avocado or olive
- 1 red bell pepper cut into 2-inch slices
- 2 medium carrots peeled and cut into ½-inch slices
- 1 small white onion thinly sliced
- ½ head broccoli cut into florets
- 1 ½ pounds boneless skinless chicken thighs cut into 1-inch pieces
Stir-Fry Sauce:
- ¼ cup honey
- 3 tablespoons soy sauce or Tamari, regular sodium
- 4 cloves garlic finely minced
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil toasted
- ½-1 teaspoons Sriracha sauce optional
- 2 tablespoons water warm
- 1 tablespoon cornstarch
For Serving:
- White rice optional, cooked
- Green onions optional, for serving
- Toasted sesame seeds optional, for serving
Instructions
- Sauté the Veggies: Add 1 tablespoon of the oil to a large wok or skillet over medium-high heat. Once hot, add the bell pepper, carrots, onion and broccoli. (You can test to see if the oil is hot by throwing in a little bit of water) Cook vegetables for 3-4 minutes or until they’re brightly colored and slightly tender. Remove from the wok and set on a plate.2 tablespoons oil, 1 red bell pepper, 2 medium carrots, 1 small white onion, ½ head broccoli
- Cook the Chicken: Reduce the heat to medium and add the remaining tablespoon of oil to the wok. Once heated, carefully add the chicken pieces and spread out in a single layer. Cook for 5-6 minutes, or until the chicken is cooked through.1 ½ pounds boneless skinless chicken thighs, 2 tablespoons oil
- Add the Sauce and Serve: While the chicken is cooking, whisk together the stir-fry sauce ingredients in a medium-sized bowl. Pour it in with the chicken and cook for 2-3 minutes, or until thickened. Mix in the vegetables and continue cooking for another minute, or until they’re heated through. Serve over rice with sliced green onions and toasted sesame seeds.¼ cup honey, 3 tablespoons soy sauce, 4 cloves garlic, 2 teaspoons rice vinegar, 1 teaspoon sesame oil, ½-1 teaspoons Sriracha sauce, 2 tablespoons water, 1 tablespoon cornstarch, White rice, Green onions, Toasted sesame seeds
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Notes
- Nutrition: Calculated without rice, green onions, or sesame seeds.
- Make ahead: Chop the veggies and cut the chicken ahead of time, then keep everything in the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 5 days.
- Reheating: Warm in a skillet over medium heat for the best texture, or pop it in the microwave.
- Freezing: Freeze in an airtight, freezer-safe container for 3 to 6 months. The veggies will come back softer after thawing.
- Don’t crowd the pan: Cook the chicken in a single layer (in two batches if needed) so it browns instead of steaming.
- Chicken breast swap: Cut into the same 1-inch pieces and start checking at 5 minutes, since breasts dry out faster.
- Make it yours: The sauce can be spicy or mild depending on your preferences. Some red pepper flakes add a kick, as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Honey Garlic Chicken Stir-Fry
You’ll want something to soak up every last bit of that sticky sauce. Stick with regular White Rice, or change it up with Jasmine Rice, Basmati Rice, or even Coconut Rice.
Going low-carb? Cauliflower Rice works just as well.
While it’s a complete meal, the whole family will love these Spring Rolls with Peanut Sauce on the side.
More Stir-Fry Recipes
Still chasing that takeout fix at home? Same. Keep the stir-fry streak going with these next.
