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.
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.
Table of Contents
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.
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!
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.
Recipe FAQs
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.
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.
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.
Honey garlic chicken stir fry leftovers stay good in an airtight container in a refrigerator for up to 3 days.
Follow Me
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.
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
Beef and Broccoli Stir Fry
30 mins
Teriyaki Shrimp Stir Fry
20 mins
Orange Beef Stir Fry
25 mins
Moo Goo Gai Pan
45 mins
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.
Honey Garlic Chicken Stir Fry
Ingredients
- 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
Instructions
- 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.
Notes
- Cut your vegetables into similar sized pieces so that they’ll cook evenly.
- Slice the carrots very thin so that they cook quickly.
- 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.
Just made this last night for dinner and it was delicious! Will definitely be making this again!
amazing mouthwatering recipe…wish ti know how you can have such shiny green of broccoli??
The longer you cook broccoli the more the color fades, so I cook it to just tender to get that color!
Can I substitute the corn starch for something else?
What does the corn starch do?
Thank you!
The cornstarch just thickens the sauce, it doesn’t add any flavor. You can omit it if you don’t mind a thinner sauce.
Would a bit of flour do the same?
Yes just whisk it into the sauce really well so it doesn’t clump!
I had frozen vegetables and chicken and made it watery. Seemed like WAY too much soy sauce and my heart rate shot up after eating it. I wouldn’t call this healthy.
Use fresh veggies!
I used low sodium soy sauce and low sodium chicken broth, and it came out GREAT
I made this tonight! So easy and delicious!
Thank you so much for that recipe!!! This is delicious and so quick to cook! LOVE IT!
Delicious, easy recipe but I doubled the recipe. Extra sauce and extra veg!
I didnt think the original recipe would have fed my family of 4 and boy was I right! They ate every bit of it!
I will be making this again!
This recipe is amazing! Very easy to follow and it came out so well!
Sorry to say, I was disappointed in this recipe. Wasn’t enough sauce and was a little bland compared to most stir fry I’ve eaten.
I have made similar dishes but I double the sauce and add minced ginger and red pepper flakes to taste, about a teaspoon or so
Jerry
Made this this evening and it is yummy! I added onions, just because we like them, and I will make a bit more sauce next time just because we like it!!! Spot on! Thanks for sharing!!!
I made this and it’s delicious! I’m not much of a cook, but even I was able to make it. Healthy and takes like restaurant food, my family loved it! I used carrots,broccoli, and yellow peppers.
My husband and I made this for supper today and it was delicious!
Absolutely delicious and super easy!!
Trying this recipe tonight, and I can’t wait! Tired of the same old chicken recipes, this will for sure be a welcomed addition to my recipe book! Thank you for sharing!!
I made this lastnight for my meal prep. It turned out so good. I added sugar snap peas as well, and they work so well with this dish!
Oh my gosh, this was so so so good! Made with broccoli and carrots and put over rice. Over cooked the rice so wound up eating just the chicken and veggies and was just fine without the rice! Tastes just like takeout!
Does anyone know how many grams/milliliters or other measurable unit equates to one cup? Looks like there are a lot of possible variations when I Googled it. We don’t have USA cups in the UK.
One American cup is 250 ml. Don’t trust any answer referencing grams to cups because, you know, weight vs volume…
One cup is 240 ml.
A US cup is 8oz, or 236ml. or 250ml.
This came out so good! Thank you for a great, easy and healthy recipe! The perfect amount of veggies and delicious sauce! 🙂
Made this tonight – it was super delish! Even my 3 year old loved it! We enjoyed it over cooked white rice. Thank you for this easy & tasty recipe, it will definitely be added into my dinner rotation!
Okay, so here’s my story. On my way home yesterday I stopped at the local Chinese restaurant to pick up some fried rice because it’s really good and only costs like $4 for a huge carton. Before I settled down to eat I came across this recipe…. just the rice wouldn’t do anymore. lol So I whipped this up, put it on the rice, and…. YUM!!!! Happiness!! This recipe is soooo good, I loved it! Thanks!! 🙂
So glad to hear you enjoyed it!
Looks fantastic! I want to try that sauce!
Would like too know recipes please
Recipe super easy to follow and it turned out amazing! My veggies were broccoli, carrots and yellow bell peppers. Next time I’m going to add pineapple chunks.
I like the idea of adding pineapple in this as a variation. I made it exactly as the recipe was stated and it was very good. I thought afterwards after chopping the carrots & broccoli, it could be a lot easier to use defrosted stir fry frozen veggies or veggie combos for the vegetable part-just follow the recipe using the defrosted veggies instead of chopping raw ones-it would save even more time and get a really delicious and nutritious meal done in a short amount of time.
I used broccoli and fresh mushrooms! VERY tasty!,
Delicious.
Having the family over for dinner this week so I had to try this recipe for something new.
I will definitely be making this.
Mmmmmmm
You are my HERO! I have been looking for a good Asian recipe for so many years! And I have finally found it. The sweet, savory, salted combination is a total winner. I share this recipe with literally everyone I meet. And it’s healthy too!!! So much better than any take out I have ever had! The only thing I do special is add chopped baby corn . We make this meal every Tuesday night , and I look forward to it more than anything every week. Thank you so much!!!