Honey Garlic Chicken Stir-Fry

Original Post: https://www.evolvingtable.com/honey-garlic-chicken-stir-fry/

5 from 4 votes

Honey Garlic Chicken Stir-Fry

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Asian

Servings: servings

Author: London Brazil

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

Notes

Nutrition information is calculated without rice, green onions, or sesame seeds.

Prep-Ahead Instructions:

Save some time by chopping the veggies and cutting the chicken into small chunks. Just keep everything in the fridge.

Storage Directions:

Keep leftover chicken and veggies in an airtight container and refrigerate for up to 3-5 days. Freeze chicken in an airtight, freezer-safe container. It will keep for up to 3-6 months. For best results, warm leftover chicken back up in a skillet over medium heat. Or you can simply pop it in the microwave.

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.

Nutrition