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Quick Honey Garlic Chicken Stir-Fry

Print Recipe
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken
  • For the honey garlic sauce
  • Veggies
  • For serving
  • 1.25 lbs boneless, skinless chicken breast, thinly sliced
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil avocado or canola
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2–3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated optional but recommended
  • 1 tablespoon rice vinegar
  • 1/3 cup low-sodium chicken broth or water
  • 1.5 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • Pinch of red pepper flakes optional
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 small carrot, thinly sliced on the bias
  • 1 cup snow peas or sugar snap peas, trimmed
  • 1/2 small red onion, sliced
  • 2 teaspoons neutral oil for stir-frying
  • 3 cups cooked brown rice
  • Sesame seeds and sliced scallions for garnish
  • Lime wedges optional, but excellent

Method
 

  1. Prep the rice first. If you don't already have cooked brown rice, start it now. Instant pot, stovetop, or microwave pouches—no judgment. Rice waits; stir-fry does not.
  2. Marinate the chicken. In a bowl, toss sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Let it sit while you prep the sauce and veggies—about 10 minutes. This tiny step = tender bites.
  3. Whisk the sauce. In a measuring cup, mix 3 tablespoons soy sauce, honey, garlic, ginger, rice vinegar, broth, 1.5 teaspoons cornstarch, sesame oil, and red pepper flakes. Set aside. It should taste balanced: salty-sweet with a little tang.
  4. Heat the pan till it's hot-hot. Use a large skillet or wok over medium-high to high heat. Add 1 teaspoon oil. When it shimmers, it's go time.
  5. Cook the chicken in batches. Add half the chicken in a single layer. Let it sear 60–90 seconds before flipping. Cook just until opaque and lightly browned, 3–4 minutes total. Transfer to a plate and repeat with remaining chicken, adding a touch more oil if needed.
  6. Stir-fry the veggies. Add 1 teaspoon oil. Toss in broccoli and carrots first; cook 2 minutes, stirring. Add red onion and bell pepper; cook another 2 minutes. Add snow peas last; cook 1 minute. Veggies should be bright and crisp-tender, not limp. According to the CDC , loading your plate with colorful vegetables like these delivers fiber, vitamin C, and antioxidants in every bite.
  7. Combine and sauce it up. Return chicken and resting juices to the pan. Give the sauce a quick stir, then pour it in. Stir constantly 60–90 seconds until it thickens and glosses everything. If it gets too thick, splash in a tablespoon of water.
  8. Taste and tweak. Need more salt? Add a drizzle of soy. Want heat? Pinch more red pepper flakes. Prefer sweeter? A tiny squeeze of honey. You're the boss.
  9. Serve. Spoon over warm brown rice. Garnish with scallions, sesame seeds, and a squeeze of lime. Stand back and admire your work for at least three seconds.