Easy Honey Garlic Chicken Stir Fry (30 Minutes, One Pan!)
This easy honey garlic chicken stir fry is sweet, savory, and ready in just 30 minutes. Tender chicken, crisp veggies, and a sticky honey garlic sauce — better than takeout!
Ingredients
- 1 tablespoon + 1 teaspoon vegetable oil divided use: Used for sautéing, creating that perfect sear on the chicken and veggies. Substitute with canola oil if needed.
- 1 cup thinly sliced peeled carrots: Provides a firm texture and subtle sweetness balancing the garlic and honey.
- 2 cups broccoli florets: Adds a pop of color and crunch complementing the tender chicken.
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces: The star protein, ensuring quick and even cooking.
- 4 cloves garlic minced: Layers rich, savory flavors that infuse the entire dish.
- 1/4 cup low sodium chicken broth or water: Helps form the sauce base, keeping sodium in check. Use water in a pinch.
- 1/4 cup soy sauce: Adds umami depth; opt for low sodium to control salt levels.
- 3 tablespoons honey: Sweetens the sauce balancing the savory notes.
- 2 teaspoons cornstarch: Thickens the sauce ensuring it clings to every bite.
- Salt and pepper to taste: Essential for seasoning the chicken and enhancing flavors.
Instructions
- Sauté the Vegetables
- Heat 1 teaspoon of oil in a large pan over medium heat. Add the carrots and broccoli, cooking about 4 minutes until just tender. This initial cooking softens the vegetables while maintaining their vibrant color and crunch. Remove and set aside.
- Cook the Chicken
- With the pan wiped clean and heat cranked to high, add the remaining tablespoon of oil. Season chicken with salt and pepper, adding in a single layer. For golden-brown perfection, avoid overcrowding; work in batches if necessary. Cook for 3-4 minutes per side until thoroughly done.
- Infuse with Garlic
- Add minced garlic to the pan, cooking for about 30 seconds until fragrant. This infuses the oil, enhancing the overall flavor profile.
- Combine and Heat through
- Reintroduce the vegetables, tossing for an additional 2 minutes until evenly reheated. This step ensures all components are warm and flavors meld.
- Make the Sauce
- Whisk together chicken broth, soy sauce, and honey in a bowl. Separately, mix cornstarch with a tablespoon of cold water. Pour the sauce over the chicken and vegetables, cooking briefly before adding the cornstarch mixture. Bring to a boil and stir constantly while the sauce thickens, about 1 minute. Serve promptly, pairing nicely with rice to soak up every bit of the sauce.
Notes
- High heat for the chicken: Wipe the pan clean between cooking the vegetables and the chicken, then crank the heat to high — this is what gives the chicken that restaurant-style golden sear.
- Don't overcrowd: Cook the chicken in a single layer and work in batches if needed. Crowding causes steaming, not searing.
- Cornstarch slurry: Mix the cornstarch with cold water separately before adding — adding dry cornstarch directly to the sauce causes lumps.
- Sauce timing: Pour the sauce in after the garlic and stir constantly once it hits the pan — it thickens fast, usually within 60 seconds.
- Vegetable swaps: Snow peas, bell peppers, snap peas, or zucchini all work great here.
- Serve immediately: Stir fry is best eaten right away — the sauce continues to thicken as it sits.
- Storage: Keeps in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water to loosen the sauce.