This easy Honey Garlic Chicken Stir-Fry recipe is here to save the busy weekdays! In under 30 minutes you can have a healthy, yet flavor-packed Asian-inspired meal ready and on your dinner table. The whole family will eat it up, thanks to a sticky sweet, slightly spicy sauce, tender chicken thighs, and tons or bright and crisp veggies. Meal prep ahead of time to make dinnertime a breeze!
Easy Honey Garlic Chicken Stir-Fry Recipe
If I only have 30 minutes to prepare a healthy but still delicious dinner that’s loaded with flavor, lean protein, and tons of veggies…
Stir-fry recipes never fail.
This Honey Garlic Chicken Stir-Fry entered my life more recently and it has quickly stolen our hearts! (Check out these Teriyaki Shrimp Stir-Fry, Beef Stir-Fry, and Thai Basil Chicken recipes next!)
A sweet, kinda’ spicy, and sticky stir-fry sauce coats bites of tender chicken thighs, bell peppers, carrots, broccoli, and onion.
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.
Table of Contents
Ingredients
- Chicken. Boneless skinless chicken thighs are the perfect combination of juicy and flavorful. However, you can opt for boneless skinless chicken breasts if preferred.
- Vegetables. Because this is a stir-fry, you can pretty much use any veggies you like! This recipe was tested with red bell pepper, carrots, onion, and broccoli, though. However, green beans, snow peas, or other fresh vegetables are delicious, as well.
- Stir-fry sauce. A simple mix of honey, soy sauce (or Tamari or coconut aminos), minced fresh garlic, rice vinegar, sesame oil, Sriracha, and cornstarch make a flavorful homemade sauce for this easy chicken stir fry.
How to Make Honey Garlic Chicken Stir-Fry
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Sauté the Veggies
Drizzle 1 tablespoon of oil into a large wok or deep skillet. Over medium-high heat, cook the bell pepper, carrots, onion, and broccoli for 3 to 4 minutes.
They should be brightly colored and just starting to become tender. Carefully remove the veggies from the skillet and set on a plate to the side.
2. Cook the Chicken
Reduce the heat to medium and add the last tablespoon of oil to the skillet. Carefully set the chicken pieces into the hot pan in a single layer and cook for 5 to 6 minutes. They should be golden brown.
Be sure the chicken is cooked through to an internal temperature of 165℉.
3. Add the Stir-Fry Sauce and Serve
Whisk together the honey, soy sauce, garlic, rice vinegar, sesame oil, warm water, corn starch, and Sriracha (if using) in a small bowl. Be sure no clumps remain. This is best to do while the chicken is cooking.
Pour the savory sauce over the chicken and simmer for another 2 to 3 minutes, until it starts to thicken. Stir the vegetables back in and cook just until they’re heated through.
Serve this honey garlic chicken stir-fry recipe over rice with some sliced green onions and toasted sesame seeds.
FAQs
To ensure a tasty stir-fry, be sure to cook the veggies and meat separate and only combine with the stir-fry sauce after everything is cooked through!
To get crispy on the outside but tender on the inside chicken, cut it into smaller, evenly sized pieces first and cook at a high heat to get that sear.
Recipe Tips
- Same size. Be sure to cut the chicken and veggies into similarly-sized chunks so they cook at the same rate.
- Keep it separate. Cook the meat and vegetables at different times.
- Wait for it. Add the sauce after everything is thoroughly cooked.
- Make it yours. The sauce can be spicy or mild depending on your personal preferences. Some red pepper flakes add a kick, as well.
What to Serve with Honey Garlic Chicken Stir-Fry
When you’re ready to dig into this easy one skillet weeknight meal, be sure to whip up these side dishes.
Stick with regular White Rice, or change it up with Jasmine Rice, Basmati Rice, or even Coconut Rice. Go low-carb with Cauliflower Rice.
While it’s a complete meal, the whole family will love these Spring Rolls with Peanut Sauce.
More Stir-Fry Recipes
Skip the take-out and enjoy these flavorful—and EASY—stir-fry recipes at home next.
- Teriyaki Shrimp Stir-Fry
- Teriyaki Chicken Stir-Fry
- Beef Stir-Fry
- Honey Sesame Chicken Stir-Fry
- Cashew Chicken Stir-Fry
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Ingredients
- 2 Tbsp. 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 lbs. chicken thighs cut into 1-inch pieces
Stir-Fry Sauce:
- ¼ cup honey
- 3 Tbsp. soy sauce or Tamari, regular sodium
- 4 cloves garlic finely minced
- 2 tsp. rice vinegar
- 1 tsp. sesame oil toasted
- ½-1 tsp. Sriracha sauce optional
- 2 Tbsp. water warm
- 1 Tbsp. 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 Tbsp. 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 lbs. chicken thighs, 2 Tbsp. 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 Tbsp. soy sauce, 4 cloves garlic, 2 tsp. rice vinegar, 1 tsp. sesame oil, ½-1 tsp. Sriracha sauce, 2 Tbsp. water, 1 Tbsp. cornstarch, White rice, Green onions, Toasted sesame seeds
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Notes
- Nutrition information is calculated without rice, green onions, or sesame seeds.
- Same size. Be sure to cut the chicken and veggies into similarly-sized chunks so they cook at the same rate.
- Keep it separate. Cook the meat and vegetables at different times.
- Wait for it. Add the sauce after everything is thoroughly cooked.
- Make it yours. The sauce can be spicy or mild depending on your personal preferences. Some red pepper flakes add a kick, as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
