Honey Garlic Chicken Stir-Fry

This honey garlic chicken stir-fry is even better than takeout! The tastes are out of this planet. It has the right amount of sweet and salty, and the heat will make your taste buds dance.

What is the best part? Making it at home is quite simple. You have to try this stir-fry.

It will take you right to taste town. Serve it over a bed of hot rice for a supper that tastes like it came from a restaurant.

What are you waiting for? Turn on the wok and start cooking!

Why You Will Enjoy This Honey Garlic Chicken Stir-Fry

• Quick Prep: This stir-fry is great for hectic weeknights when you need to get supper on the table quickly because it only takes 30 minutes to make.
• Easy to clean up: You only have to wash one pan because everything cooks in it.
• Better than Takeout: You don’t have to wait or pay to order in. You can control the ingredients in our homemade version, and it tastes even better.
• This stir-fry is great for meal prep because it reheats well.

Things you need

The chicken thighs are the best part of the dish! I utilize thighs that don’t have bones or skin.

A basic mix of salt, pepper, and garlic powder works as a seasoning.
Cornstarch is the secret ingredient that makes the chicken’s outside crispy and thickens the sauce.
Oils: I use vegetable oil to stir-fry and a little bit of sesame oil to add flavor.
Vegetables: The mix of zucchini, bell peppers, and white onion gives the dish a crunchy texture.
Garlic and ginger provide depth and richness to the sauce.
You will appreciate the mix of honey, soy sauce, chicken broth, rice vinegar, sesame oil, and a little bit of red pepper flakes in the sauce.

• 1 lb boneless skinless chicken thighs, sliced into bite-sized pieces
• Salt, pepper, garlic powder for flavoring chicken
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 tsp sesame oil
• 1 medium zucchini, sliced
• 1⁄2 cup chopped bell pepper
• 1⁄2 white onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger, minced

For the Sauce:

• 1⁄3 cup honey
• 1⁄4 cup low-sodium soy sauce
• 1/4 cup of chicken broth
• 1 tablespoon of rice vinegar
• 1 teaspoon of sesame oil
• 1/4 tsp of red pepper flakes
• 1 tablespoon of cornstarch

Directions

1. In a bowl, season the chicken with 1/2 tsp each salt, pepper and garlic powder. Toss with 1 tbsp cornstarch until evenly coated. Set aside.

2. In another bowl, whisk together all the sauce ingredients until incorporated. Set aside.
3. Heat 1 tbsp vegetable oil and 1 tsp sesame oil in a large skillet over medium-high heat. Stir-fry the zucchini, bell pepper and onion until tender-crisp, about 3-4 minutes. Remove veggies and leave aside.
4. Add the remaining 1 tbsp vegetable oil to the skillet. Cook the chicken in a single layer until browned, about 2-3 minutes per side. Add the garlic and ginger and heat until fragrant, about 30 seconds.
5. Add the sauce and bring it to a boil. Stirring every so often, cook over low heat for about 1–2 minutes, or until the sauce thickens.
6. Put the vegetables back in the skillet and toss them around to coat them in the sauce. Cook for approximately one more minute, or until the food is hot all the way through.
7. If you want, you can serve it hot over rice and sprinkle sesame seeds and green onions on top. Have fun!

How to Make the Best Honey Garlic Chicken Stir-Fry

If you want a dinner that beats any takeout, follow these recommendations.

• Get a head start. Before you start stir-frying, cut and measure out all the ingredients.
• Do some batch magic. To get the chicken golden and crispy, sear it in a single layer. If you put too many things in the pan, it will steam instead.
• Do some tasty swaps. You can use your favorite stir-fry vegetables, such broccoli, carrots, snow peas, and mushrooms. You can use chicken breast instead of thighs if you want.
• Enjoy the presentation. Serve with hot steamed rice, noodles, or cauliflower rice that is low in carbs. Add sesame seeds and green onions on the top.

How to Keep

Here’s how to keep leftovers to enjoy at a later date.

• To keep: Put leftovers in an airtight jar in the fridge for up to four days. After that, the chicken and vegetables will start to lose moisture and go mushy.
• Freezing honey garlic chicken stir-fry isn’t the best idea. The sauce will split and the vegetables will get soggy when frozen.
• To reheat, put pieces in a skillet or wok over medium heat and turn them often until they are hot all the way through. Avoid microwaving to prevent the chicken from overcooking.