Honey Garlic Chicken Stir-Fry – Quick, Sticky, and Satisfying

This Honey Garlic Chicken Stir-Fry is the kind of weeknight meal that makes you feel like a kitchen pro without any fuss. It’s fast, flavorful, and uses simple ingredients you probably already have. Tender chicken, crisp veggies, and a glossy honey garlic sauce come together in about 30 minutes.

It tastes like takeout but fresher, lighter, and more customizable. If you need a reliable dinner that pleases everyone, this is it.

Why This Recipe Works

This dish balances sweet, savory, and garlicky flavors in a way that feels comforting and bright at the same time. The cornstarch coating helps the chicken brown while keeping it juicy.

Stir-frying at a high heat ensures the vegetables stay crisp-tender rather than mushy. The sauce is simple yet punchy, and it thickens to a glossy finish that clings to every bite. Most importantly, it’s flexible, so you can swap in whatever veggies you have.

Ingredients

• 1.5 pounds (680 g) boneless, skinless chicken breast or thighs, cut into bite-size pieces
• 2 tablespoons cornstarch (plus 1 teaspoon for the sauce slurry)
• 2 tablespoons neutral oil (canola, avocado, or vegetable), divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small carrot, thinly sliced
• 1 small yellow onion, sliced
• 3–4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but recommended)
• 2 green onions, sliced (for garnish)
• Toasted sesame seeds (optional garnish)

For the Honey Garlic Sauce:

• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon oyster sauce (optional for depth)
• 1/4 cup water
• 1 teaspoon cornstarch (for thickening)
• 1/2–1 teaspoon red pepper flakes (optional for heat)
• 1 teaspoon sesame oil (optional for aroma)

To serve: Steamed rice, brown rice, or noodles

Instructions

1. Prep the chicken: Pat the chicken dry and cut it into bite-size pieces.

   Toss with 2 tablespoons cornstarch and a pinch of salt and pepper. This helps the chicken brown and stay tender.

2. Make the sauce: In a bowl, whisk honey, soy sauce, rice vinegar, oyster sauce (if using), water, cornstarch, red pepper flakes, and sesame oil. Set aside.

   The cornstarch will help the sauce thicken quickly.

3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.
4. Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until golden and mostly cooked through.

   Remove to a plate and repeat with remaining chicken, adding more oil if needed. Don’t crowd the pan.
5. Cook the vegetables: In the same pan, add the remaining oil if the pan looks dry. Add onion, carrot, and broccoli.

   Stir-fry 2–3 minutes until they start to soften but are still bright.

6. Add aromatics: Stir in the bell pepper, garlic, and ginger. Cook 30–60 seconds until fragrant. Keep the heat fairly high so the veggies stay crisp.
7. Combine everything: Return the chicken and any juices to the pan.

   Give the sauce a quick whisk and pour it in. Toss continuously for 1–2 minutes as the sauce thickens and turns glossy.

8. Finish and serve: Taste and adjust seasoning. Add a splash of water if the sauce is too thick.

   Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze in a freezer-safe container for up to 2 months. For best texture, slightly undercook the veggies if you plan to freeze.
• Reheat: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce.

  Microwave in 30-second bursts, stirring between, to avoid overcooking.

• Meal prep tip: Keep rice and stir-fry in separate containers to prevent sogginess.

Why This is Good for You

This stir-fry hits a strong balance of protein, fiber, and flavor. Chicken provides lean protein to keep you full. A colorful mix of vegetables brings vitamins, minerals, and antioxidants.

The sauce is sweet but controlled, so you get satisfaction without heavy calories. Serve with brown rice or a veggie-forward side for a wholesome meal that still feels indulgent.

Pitfalls to Watch Out For

• Overcrowding the pan: Too much chicken at once steams instead of browns. Cook in batches for better texture.
• Overcooking the vegetables: Stir-fry quickly over high heat.

  Veggies should stay crisp-tender.

• Skipping the cornstarch coating: This step locks in moisture and gives the sauce something to cling to.
• Not whisking the sauce before adding: Cornstarch settles. Whisk just before pouring it into the pan.
• Using high-sodium soy sauce: The sauce can get salty fast. Low-sodium soy sauce keeps the balance right.

Variations You Can Try

• Swap the protein: Use shrimp, thinly sliced beef, pork, or tofu.

  For tofu, press it and pan-sear until crispy before adding the sauce.

• Vegetable freestyle: Try snap peas, zucchini, mushrooms, baby corn, or bok choy. Use what you have and keep the total volume similar.
• Make it spicier: Add sriracha, gochujang, or extra red pepper flakes to the sauce.
• Citrus twist: Stir in a teaspoon of orange or lime zest for a bright pop.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce and a gluten-free oyster sauce or omit it.
• No refined sugar: Replace honey with pure maple syrup. The flavor will be slightly different but still delicious.
• Extra sticky: Add 1 more teaspoon cornstarch to the sauce if you want a thicker glaze.

FAQ

Can I use frozen vegetables?

Yes.

Keep them partially frozen and add straight to the hot pan. Cook off any excess moisture before adding the sauce so it stays glossy rather than watery.

What’s the best pan for this recipe?

A large wok is ideal, but a wide stainless steel or cast-iron skillet works well. The key is high heat and enough surface area to avoid steaming.

How do I keep the chicken tender?

Cut it evenly, coat lightly with cornstarch, and cook quickly over high heat.

Don’t overcook—remove as soon as it’s just done and finish in the sauce.

Can I make it ahead?

You can prep the chicken, chop the veggies, and mix the sauce up to a day in advance. Cook just before serving for the best texture.

What should I serve with it?

Steamed jasmine rice, brown rice, cauliflower rice, or noodles are all great. Add a simple cucumber salad or miso soup for a fuller meal.

Is there a way to reduce the sweetness?

Use 2–3 tablespoons of honey instead of 1/4 cup and add a splash more soy sauce or rice vinegar to balance.

Taste and adjust at the end.

Can I make it without cornstarch?

Yes. Use arrowroot powder for a similar effect, or simmer the sauce longer to reduce. Without a thickener, the sauce will be lighter and less glossy.

In Conclusion

Honey Garlic Chicken Stir-Fry is a reliable weeknight favorite: quick to make, easy to customize, and packed with flavor.

With a short ingredient list and a smart cooking method, you get crisp veggies, tender chicken, and a sauce that ties everything together. Keep these basics on hand, and you’ll always have a tasty dinner within reach. Once you’ve tried it, adjust the sweetness, spice, and veggie mix to match your taste and make it your own.