This honey garlic chicken stir fry recipe is full of chicken, broccoli and carrots, all coated in the easiest sweet and savory sauce. A healthier dinner option that the whole family will love!

When I’m looking for a quick meal, I turn to Asian style dishes such as chicken and green beans, chicken and asparagus stir fry and this flavorful honey garlic chicken.

A pan of honey garlic chicken stir fry with a spatula in it.

So it seems like stir fries have kind of become my thing. It wasn’t something I set out to do, but my stir fry recipes tend to be some of the most popular recipes on my site, and this honey garlic chicken stir fry is an all time favorite!

Make a meal with this stir fry some of my favorite Asian food recipes like homemade egg rolls, veggie fried rice and crab rangoon.

Honey Garlic Chicken Stir Fry Ingredients

To make this honey garlic chicken stir fry you will need chicken breast, vegetable oil, salt, black pepper, carrots, broccoli and garlic. To make the savory sauce make sure to have chicken broth, soy sauce, honey and cornstarch.

Bowls of ingredients including chicken, vegetables, garlic and soy sauce.

How Do You Make Honey Garlic Chicken Stir Fry?

To make this honey garlic chicken stir fry recipe, first cut your boneless skinless chicken breasts, broccoli and carrots into bite-sized pieces. Next, place oil in a large pan over medium heat. Add the broccoli and carrots to the pan and cook them a few minutes until tender. Remove the veggies and set them on a plate. Next pour a little more oil into the pan and add the chicken, salt and pepper. Cook the chicken through and add minced garlic. Add the vegetables back into the skillet. Make the honey garlic sauce by whisking together chicken broth, soy sauce, honey and cornstarch. Pour the sauce over the chicken and vegetables. Simmer for a few minutes then serve and enjoy!

Process shots showing cooked and raw chicken and vegetables.

Tips For The Perfect Chicken Stir Fry

  • Slice the carrots very thin so that they cook quickly.
  • This honey garlic chicken stir fry is for garlic lovers, with 4 cloves of garlic in the sauce. If you’re not a big garlic fan, you can cut this amount in half with great results.
  • I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer.
  • Use a tamari sauce to make this recipe gluten free.
  • You can serve this chicken stir fry with pork fried rice, steamed rice, brown rice, quinoa, cauliflower fried rice or sesame noodles.
  • I don’t recommend freezing this honey garlic chicken stir fry as the vegetables tend to soften as they freeze and thaw.

Quick Tip

Cut your vegetables into similar sized pieces so that they’ll cook evenly.

Step by step shots showing how to cook chicken and vegetables with stir fry sauce.

Recipe FAQs

What kind of sauce do you put in a stir fry?

Most stir fry sauces are made with soy sauce, garlic, and other seasonings such as sesame oil, ginger, rice vinegar, chicken broth or chili sauce. One important component of stir fry sauce is a thickening agent, such as cornstarch. A thicker sauce will cling better to your chicken and vegetables.

How do you cook chicken for stir fry?

The best way to cook chicken for stir fry is to season it with salt and pepper, then sear it in oil in a hot pan until browned and cooked through. Be careful not to overcrowd your pan. If you add too much meat at once, the chicken will steam instead of brown. I typically cook my meat in batches for the best results.

How do you make stir fry taste like a restaurant?

The key to an authentic tasting stir fry is to make sure your pan is very hot, and that you don’t have too much meat or vegetables in the pan at any given time so that you can get a nice sear on everything. It’s also helpful to use a wok if you happen to have one in your kitchen.

How long will chicken stir fry leftovers stay good?

Honey garlic chicken stir fry leftovers stay good in an airtight container in a refrigerator for up to 3 days.

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A pan of honey garlic chicken stir fry with broccoli and carrots.

Flavor Variations

This honey garlic chicken stir fry is delicious as written, but there are many different ways that you can customize it to your tastes.

  • Protein: Instead of chicken breast, try chicken thighs, shrimp, sliced steak or cubes of tofu.
  • Vegetables: Swap in different veggies. Try bok choy, sugar snap peas, bean sprouts, water chestnuts, mushrooms, bell peppers, snow peas, baby corn or zucchini.
  • Flavorings: Feel free to add other flavors to the sauce. You can add in a little fresh ginger, lime juice, rice vinegar, apple cider vinegar or toasted sesame oil.
  • Spicy: Make a spicy version of this dish with some hot sauce, sriracha or a few red pepper flakes.
  • Toppings: Garnish your stir fry with a sprinkle of sesame seeds, green onions or chopped cilantro.
A spatula serving a portion of chicken stir fry.

Once you try this honey garlic chicken stir fry, you’ll find yourself making it on a regular basis! It will be one of your favorite chicken recipes!

More Stir Fry Recipes

Honey Garlic Chicken Stir Fry Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

4.81 from 401 votes

Honey Garlic Chicken Stir Fry

AuthorSara Welch
A pan of honey garlic chicken stir fry with a spatula in it.
This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine Asian
Serves 4


  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup thinly sliced peeled carrots
  • 2 cups broccoli florets
  • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 4 cloves garlic minced
  • 1/4 cup low sodium chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste


  • Heat 1 teaspoon of oil in a large pan over medium heat. 
  • Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
  • Remove the vegetables from the pan; place them on a plate and cover.
  • Wipe the pan clean with a paper towel and turn the heat to high. 
  • Add the remaining tablespoon of oil.
  • Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  • Add the garlic to the pan and cook for 30 seconds.
  • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  • In a bowl whisk together the chicken broth, honey and soy sauce. 
  • In a small bowl mix the cornstarch with a tablespoon of cold water.
  • Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
  • Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  • Serve immediately, with rice if desired.


  1. Cut your vegetables into similar sized pieces so that they’ll cook evenly.
  2. Slice the carrots very thin so that they cook quickly.
  3. I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer. 


Calories: 263kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 990mg | Fiber: 3g | Sugar: 17g

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4.81 from 401 votes (219 ratings without comment)

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Recipe Rating


  1. Delicious!
    One to keep for sure!
    I double the sauce and garlic because we used more veggies and chicken. My daughter was literally drinking the sauce after. I did use sweet soy sauce with the recipe in which I highly recommend.

  2. 5 stars
    Love this recipe. I’m due with a baby soon and wondering if I could make and freeze this for later meals to warm up so I don’t have to cook every night with a newborn? And if I can freeze, would I need to do anything different?

  3. 5 stars
    Absolutely delicious! Used frozen Chinese veggies and broccoli that I thawed out and added just before adding the soy sauce mixture and cornstarch mixture. Turned out perfectly & made it super easy.

  4. 5 stars
    Loved this recipe! So easy too. I added onions, used sodium free broth packets to make broth, and I used low sodium soy sauce. My daughter even thought it tasted amazing. My compliments to Sara for sharing this recipe!

  5. 5 stars
    I will definitely make again!! So easy. I used random veggies. Sautéed the chicken with a little sesame oil with the evoo. I did omit the chicken broth and used water instead. Didn’t miss it at all with all the other flavors!! Used low sodium soy sauce and served over cauliflower rice!

  6. 5 stars
    I loved this recipe and so did my kids! I added water chestnuts and made a half of batch more of the sauce and also added a splash of sesame oil as did another reader!! Turned out fantastic, thanks for the recipe, will be making this again❤️

  7. 5 stars
    Delicious and easy. I used frozen broccoli since I didn’t have fresh. I also added sliced water chestnuts. Served over white rice.
    Definitely make again!

  8. 5 stars
    I’ve made this 4 times now, it is amazing! The only changes I’ve made is to add half a chopped white onion with the carrots and broccoli, add a teaspoon of minced ginger in with the garlic, and add a dash of sesame oil in with the honey soy broth mix. It is a perfect recipe, thank you!

  9. 5 stars
    There were mixed feelings at the dinner table. There four of us. Two felt it a bit too sweet, would try it again without the honey, and two of us absolutely adore the recipe, myself included. You have that oh man , roll of your eyes to something delicious? That’s this recipe. Hands down, it is recommended!!!!!!!

  10. 5 stars
    Good recipe! I replaced the chicken with tofu but followed everything else to the letter. My sauce wasn’t as sweet as I had hoped but I guess it depends on the honey. We use raw honey. Next I will add another tablespoon of honey. I’m still eating leftover Halloween candy so maybe nothing taste sweet to me right now. 😀

  11. 5 stars
    Very quick and easy meal. I increased the amount of sauce (made with low sodium soy sauce) because I served it with udon noodles (my kids love udon noodles!). Even my picky eater was a fan.

  12. 5 stars
    Just made the honey garlic stir fry it was delicious beyond words. There are no left overs. And it was only me & my husband. This recipe is a keeper, for sure!

  13. Hi everyone, I made this us last evening. I used sweet red peppers (instead of carrots) and garlic powder instead of 4 cloves of fresh garlic.

    The only other adjustment I would make next time, would be to use low sodium soya sauce, instead of regular soya sauce, as the dish tasted almost too salty.

    Otherwise great!

  14. I’m trying this recipe but I was planning on using a bag of frozen stir fry veggies, would I need to change anything cooking wise, or would it be the same? Thanks in advance!

      1. 5 stars
        I second the thawing first. I used frozen florets and baby carrots. I thawed the broccoli in a strainer then let them sit in ice water to kind of “wake them up”. Just a reminder that frozen veggies thawed do tend to cook faster then raw, so I’d keep an eye on that. Happy Cooking!!!

  15. 5 stars
    Very versatile recipe! This was delicious! I made two changes to the recipe. We are gluten free so I used amino acid instead of soy sauce & I used green beans instead of broccoli because that’s what I had. Loved the flavor of it especially with adding the green onions & sesame seeds at the end!

    1. I think adding the sesame seeds and green onions would be brilliant. I will try that next time. Thanks for the suggestion.