Original Post: https://www.evolvingtable.com/honey-garlic-chicken-stir-fry/
Honey Garlic Chicken Stir-Fry Recipe
This Honey Garlic Chicken Stir-Fry uses juicy chicken thighs that stay tender in a sticky honey garlic sauce with an optional Sriracha kick. The bell pepper, carrots, and broccoli cook first so they stay crisp, and dinner is on the table in 30 minutes.
Servings: 5 servings
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
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
Calories: 326kcal | Carbohydrates: 25g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 129mg | Sodium: 656mg | Potassium: 591mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5166IU | Vitamin C: 51mg | Calcium: 43mg | Iron: 2mg
