Honey Garlic Chicken Stir Fry

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This honey garlic chicken stir fry is a fast, colorful dinner that tastes better than takeout. Tender pieces of chicken are seared until golden, then tossed with crisp tender broccoli and carrots in a glossy honey garlic sauce made with soy sauce, a little broth and fresh garlic. It is ready in under 30 minutes, uses one pan and has only about 263 calories per serving.

The sauce is sweet, savory and garlicky without being heavy, and it coats every bite. Serve it over steamed rice or noodles for a complete meal. If you love quick Asian inspired dinners, try my chicken and broccoli stir fry or the saucy easy bourbon chicken next.

Why You Will Love This Stir Fry

• Ready in about 30 minutes. Perfect for busy weeknights.
• One pan. Vegetables, chicken and sauce all cook in the same skillet.
• Light but satisfying. Lean chicken and vegetables with a simple honey garlic glaze.
• Family friendly. Mild, balanced flavors that kids and adults both enjoy.
• Easy to customize. Swap in any vegetables or protein you have.

Ingredients You Will Need

These are simple, everyday ingredients. You will find the exact measurements in the recipe card below.

For the stir fry

• Boneless skinless chicken breasts: cut into 1 inch pieces. Thighs also work and stay extra juicy.
• Broccoli florets: cut into small, even pieces so they cook quickly.
• Carrots: thinly sliced on the diagonal for sweetness and crunch.
• Vegetable oil: or another neutral high heat oil such as avocado oil.
• Fresh garlic: four cloves, minced. This is the star flavor, so do not skimp.
• Salt and pepper: to season the chicken.

For the honey garlic sauce

• Soy sauce: use low sodium if you are watching salt.
• Honey: adds sweetness and gives the sauce its glossy finish.
• Low sodium chicken broth or water: thins the sauce so it coats evenly.
• Cornstarch: mixed with cold water to thicken the sauce.

How to Make Honey Garlic Chicken Stir Fry

1. Cook the vegetables

Heat 1 teaspoon of oil in a large wok or skillet over medium heat. Add the carrots and broccoli and cook for about 4 minutes, stirring often, until they are bright and crisp tender. Transfer them to a plate and cover to keep warm. Cooking the vegetables first keeps them crunchy instead of soggy.

2. Sear the chicken

Wipe the pan clean and turn the heat up to high. Add the remaining tablespoon of oil. Season the chicken with salt and pepper and add it in a single layer, working in batches if needed. Cook for 3 to 4 minutes per side until golden brown and cooked through to 165°F. Use kitchen tongs or a spatula to flip the pieces so they brown evenly.

3. Add the garlic

Add the minced garlic to the chicken and cook for about 30 seconds, stirring constantly, until fragrant. Garlic burns quickly over high heat, so keep it moving and add the sauce right away.

4. Make the sauce

In a small bowl, whisk together the chicken broth, soy sauce and honey. In another small bowl, stir the cornstarch into 1 tablespoon of cold water. Return the vegetables to the pan, pour in the soy mixture and stir for 30 seconds. Add the cornstarch slurry and bring to a simmer, stirring, for 1 to 2 minutes until the sauce thickens and turns glossy.

5. Serve

Taste and adjust with a pinch of salt, pepper or an extra drizzle of honey. Serve hot over rice or noodles, garnished with sesame seeds and green onions.

Tips for the Best Honey Garlic Stir Fry

• Prep everything first. Stir frying moves fast, so have the chicken, vegetables and sauce ready before you turn on the heat.
• Cut ingredients evenly. Uniform pieces cook at the same speed.
• Use high heat for the chicken. It sears the outside and keeps the inside juicy.
• Do not overcrowd the pan. Too much chicken at once will steam instead of brown.
• Stir the slurry before adding it. Cornstarch settles to the bottom of the bowl.

The Secret to a Great Stir Fry Sauce

A good stir fry sauce needs balance, and this one keeps it simple. Soy sauce brings salty, savory umami, while honey adds sweetness and helps the sauce caramelize on the chicken. Broth gives the sauce enough volume to coat all the vegetables, and fresh garlic ties it together with its bold, aromatic flavor.

The cornstarch slurry is what gives the sauce that glossy, restaurant style texture. It thickens almost instantly once it simmers, so add it at the very end. If you like a little extra depth, stir in a teaspoon of toasted sesame oil or rice vinegar just before serving.

Best Vegetables for Stir Fry

Broccoli and carrots are a classic pairing, but this recipe is a great way to use up whatever is in your fridge. Bell peppers add sweetness and color, snap peas and snow peas stay crisp, and mushrooms soak up the sauce beautifully. Zucchini, baby corn, bok choy and green beans also work well.

Add harder vegetables like carrots and broccoli first, and softer ones like peppers and zucchini a minute or two later. Frozen stir fry vegetable blends are a handy shortcut. Cook them straight from frozen over high heat so they do not turn watery.

Easy Variations

• Spicy honey garlic: add red pepper flakes or a spoonful of sriracha to the sauce.
• Honey garlic shrimp: swap the chicken for shrimp and cook for 1 to 2 minutes per side.
• Ginger boost: add a teaspoon of grated fresh ginger with the garlic.
• Gluten free: use tamari or coconut aminos instead of soy sauce.
• Extra crunch: top with toasted cashews or peanuts.

How to Cut Chicken for Stir Fry

The way you cut the chicken makes a big difference in how it cooks. Place the breasts on a cutting board and use a sharp chef knife to slice them into even 1 inch pieces. If the breast is very thick, slice it in half horizontally first so every piece is the same thickness. Evenly sized pieces cook at the same time, so you will not end up with some pieces dry and others underdone.

For extra tender chicken, try popping the breasts in the freezer for 15 minutes before cutting. The meat firms up slightly and becomes much easier to slice cleanly. Always use a separate board for raw chicken and wash it, your knife and your hands with hot soapy water afterward.

Is Honey Garlic Chicken Stir Fry Healthy?

This is one of the lighter dinners you can make at home. A serving has about 263 calories, 27 grams of protein and only 8 grams of fat, and it includes a generous portion of vegetables. Compared with restaurant versions, which are often deep fried and swimming in sugary sauce, this homemade stir fry uses a small amount of oil and a modest amount of honey.

Broccoli adds fiber, vitamin C and vitamin K, and carrots bring beta carotene and natural sweetness. To cut the sodium further, use low sodium soy sauce and unsalted broth, and bulk up the vegetables so each serving feels even more filling.

Make Ahead and Meal Prep

Stir fry is a great meal prep dinner. Chop the vegetables and chicken up to a day ahead and store them in separate covered containers in the fridge. Whisk the sauce and keep it in a jar. When it is time to cook, dinner comes together in about 15 minutes. You can also cook a full batch, divide it between containers with rice and refrigerate for up to 4 days of easy lunches.

What to Serve With Honey Garlic Chicken

Steamed jasmine or brown rice is the easiest choice and soaks up the sauce. Lo mein, rice noodles or ramen noodles make it a heartier meal. For a low carb option, serve it over cauliflower rice or zucchini noodles. Pair it with egg rolls, a simple cucumber salad or my better than takeout chicken fried rice for a full takeout night at home.

Storage and Reheating

• Refrigerator: store leftovers in glass meal prep containers for up to 4 days.
• Freezer: freeze for up to 2 months. The vegetables will be a little softer after thawing.
• Reheating: warm in a skillet over medium heat with a splash of water, or in the microwave in 30 second intervals.

Common Mistakes to Avoid

• Overcooking the vegetables. They keep cooking in the sauce, so pull them while still crisp.
• Adding garlic too early. Burnt garlic turns bitter. Add it right before the sauce.
• Using too much honey. The sauce can become cloying. Start with the amount in the recipe.
• Skipping the pan wipe. Bits of vegetables can scorch when you turn the heat up for the chicken.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs stay juicier and add more flavor. Cook them until they reach 165°F.

Can I make the sauce ahead of time?

Yes. Mix the broth, soy sauce and honey and store it in the fridge for up to 5 days. Mix the cornstarch slurry fresh.

How do I keep the chicken tender?

Cut it into even pieces, cook over high heat and avoid overcooking. Removing it as soon as it hits 165°F keeps it juicy.

Is honey garlic chicken healthy?

It is a lighter option at about 263 calories per serving, with lean protein and plenty of vegetables.

Can I use frozen vegetables?

Yes. Cook them from frozen over high heat for a few extra minutes so any water evaporates.

What pan is best for stir fry?

A wok is ideal, but a large skillet works well. Use the largest pan you have so the ingredients are not crowded.

Final Thoughts

Honey garlic chicken stir fry is proof that a healthy, homemade dinner can be quick and delicious. With a few pantry staples, fresh vegetables and 30 minutes, you get juicy chicken in a sweet and savory garlic sauce that beats any takeout menu. Keep this recipe handy for busy weeknights and change up the vegetables to keep it interesting.

Nutrition Per Serving

Nutrient	Amount
Calories	263 kcal
Protein	27 g
Carbohydrates	21 g
Fat	8 g
Saturated Fat	1 g
Fiber	2 g
Sugar	15 g
Sodium	780 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.