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This Honey Garlic Chicken Stir Fry is an easy and healthy dinner. The sweet and savory honey garlic sauce coats the chicken and vegetables for a delicious and quick weeknight dinner!
Tips for making the best chicken stir fry
- Prepare all of your ingredients before starting to cook – stir fries cook very quickly, so you want to have everything ready to go.
- Cut vegetables into similar sizes and thicknesses – bell peppers and snap peas cook quickly – a thick cut carrot will take longer. Be sure to cut the carrots thinly so they cook in the same amount of time.
- Don’t over crowd the pan – you may need to cook the chicken in two batches – make sure the chicken is only in one layer and the pieces can be easily turned.
- Use a high heat oil – I use refined avocado oil as I like that it can reach a high temperature without smoking or burning. Other oils that will work are canola oil and safflower oil.
The Best Honey Garlic Stir Fry Sauce
For this Honey Garlic Sauce you need:
- LOW SODIUM soy sauce – I cannot emphasize low sodium enough. Low sodium soy sauce still has plenty of sodium in it, and using regular soy sauce will make your dish TOO salty.
- Rice Vinegar – Balances the sweetness of the honey and adds tang. If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Honey – Adds sweetness and balance to make a nice glaze for the chicken.
- Toasted Sesame oil – Another layer of flavor. Be sure you use toasted sesame oil.
- Ginger and Garlic – Aromatics that bump up the flavor.
- Sambal Oelek – I often use chili garlic sauce and Sambal Oelek interchangeably. Use more or less to your preference for spiciness. If you don’t have a chili sauce, you can use sriracha or even a pinch of red pepper flakes.
Ingredients for Honey Garlic Chicken Stir Fry
The ingredients for the rest of the chicken stir fry are simple. In addition to the flavorful sauce (listed above), you will need:
- Boneless Skinless Chicken Thighs – I like to use boneless, skinless chicken thighs for a stir fry because the meat is more flavorful and moist. If you prefer chicken breast, that will work too! Just keep in mind that the cooking time may be shorter.
- Sliced Red Bell Pepper – I like red, but really any color will work, or even a mix of colors!
- Snap peas – these cook quickly like the bell pepper, so they can be cooked in the same amount of time.
- Carrots – Just to amp up the veggies, I added carrots thinly sliced into medallions. Make sure they are thin sliced so they cook in the same amount of time as the other vegetables.
- Refined Avocado oil – my favorite oil right now as it has a high smoke point. You can use canola oil or safflower oil if you don’t have avocado oil.
- Cornstarch – this is the secret that gives a light coating to the chicken and also thicken the sauce.
- Salt and pepper – add when you toss the chicken in the cornstarch to season it.
Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.
How to make chicken stir fry
- Stir fry cooks quickly, so it is best to have all the ingredients prepped and ready to go before starting. Cut chicken, bell pepper and carrots first.
- Whisk together all ingredients for the sauce, set aside.
- Toss the chicken with the cornstarch, salt and pepper, until fully coated. Set aside.
- Heat a sauté pan over medium high heat. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning chicken.
- Add one tablespoon of oil. Add the vegetables. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside.
- Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
- Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened. Garnish with sesame seeds and serve over rice if desired.
More Quick and Easy Dinner Recipes you will love!
Honey Garlic Chicken Stir Fry
This Honey Garlic Chicken Stir Fry is an easy and healthy dinner. The Sweet and Savory honey garlic sauce coats the chicken and vegetables for a delicious and quick weeknight dinner!
Ingredients
Ingredients
FOR THE STIR FRY SAUCE SAUCE:
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon ginger root grated
- 4 garlic cloves minced
- 1 teaspoon Sambal Oelek
FOR THE chicken STIR FRY:
- 1 ½ pounds chicken thighs Cut into 1 inch pieces
- ⅓ cup corn starch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces snap peas
- 1 red bell pepper thinly sliced
- 1 large carrot peeled and thinly sliced into coins
- 2 tablespoons refined avocado oil
- 1 teaspoon sesame seeds optional for garnish
Instructions
- Whisk together all ingredients for the sauce, set aside.
- Toss the pork with the cornstarch, salt and pepper, until fully coated. Set aside.
- Heat a sauté pan over medium high heat. Add one tablespoon of oil. Add the bell pepper and snap peas. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside..
- Add the second tablespoon of oil to the pan. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning pork. Add the pork, but do not overcrowd the pan. Cook in two batches if necessary. Cook pork 3-4 minutes per side, until cooked through.
- Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened. Garnish with sesame seeds and serve over rice if desired.
Notes
Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.
Substitutions: If you don’t have rice vinegar apple cider vinegar or white wine vinegar will work in a pinch.
If you don’t have sambal oelek, try chili garlic sauce, sriracha or a pinch of red pepper flakes.
Nutrition
Serving: 1serving | Calories: 607kcal | Carbohydrates: 38g | Protein: 32g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1320mg | Potassium: 671mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4238IU | Vitamin C: 74mg | Calcium: 64mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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