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.
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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.
This recipe is awesome! Just made it for dinner! I didn’t have any carrots but I added onions. Delicious!
So happy to hear you enjoyed it, I appreciate you reporting back!
This tasted great! I had fresh mushrooms on hand, so substituted mushrooms for the carrots. Next time I’ll try the carrots! Thanks!
So happy you enjoyed it, thanks for reporting back!
This recipe was fantastic! I couldn’t get my sauce to thicken so used a bit more cornstarch and left it on the heat for a few extra minutes, but otherwise was perfect as written. Kids and husband loved it, will definitely make it agai . Thanks!!
So glad to hear it was a hit, I appreciate you coming back to comment!
I love to cook and try new recipes. This was really good and super quick. I will use fresh broccoli next time. I really should have known. My wife loved it. Thanks tons.
So happy to hear you enjoyed it, thank you for reporting back!
Question: I cook on Saturdays for the whole week, divide and put into glass containers in the freezer. Safe way to reheat in the microwave, please
I’d thaw the containers in the fridge overnight before you reheat in the microwave!
Are the nutrition facts per serving size? Recipe was really tasty
Yes per serving!
Could this mad in an instapot? If so when are the veggies added and for how long?
It can be made in an Instant Pot, I’d cook it on manual pressure for 10 minutes!
I made this tonight and it was awesome! Super easy … I used broccoli, mushrooms and peppers added 1/2 cup more broth and an extra teaspoon of corn starch. Love recipes like this that you can use whatever’s in the fridge! This is a keeper!
So glad you enjoyed it, thanks for reporting back!
It was really delicious, easy and versatile. I added some minced ginger with the garlic. Thanks!
So happy to hear you enjoyed it, thanks for reporting back!
This was SO good! I doubled the sauce (do this with pretty much every recipe, since my bf always wants extra sauce) and used broccoli, snow peas, carrots, and onions. I seriously thought my bf was going to lick his plate, haha!! I’ll probably be making this again before the week is out!
So glad to hear you enjoyed it, thanks for reporting back!
Amazing flavor! Even my picky 8 year old asked if I could make it again. That alone is worth 40 stars 🙂 added water chestnuts and some ramen noodles, absolutely delicious
So glad you enjoyed it, thanks for reporting back!
This is the only stir fry recipe that. I have died that was really good. Thank you, my whole family loved it.
Thanks for the recipe! It looks so yummy! I can’t wait to try it out tonight!
I made this and added snow peas, and red/green peppers. It was absolutely amazing!!
So glad to hear you enjoyed it!
Recipe was awesome! I doubled the recipe and added mushrooms! Served on top of cauliflower rice. YUM! No leftovers!
Love this recipe I made one change I smoked my chicken for 2 hours on my smoker then I cut them into 1″ squares and cooked them with the veggies hmmm delicious
I don’t use fresh garlic …could I use garlic powder and how much ?
I’d try 1/2 teaspoon garlic powder!
Made this for dinner tonight and it was the best stir fry I’ve ever had! I doubled the recipe because I have a bigger family but other than that, I stuck the the recipe and didn’t change a thing. My 3 year old even had seconds!
This was really good. I added zucchini and red onion. Instead of sou we used coconut aminos. Next time I think I’m going to marinate the chicken with the sauce, then reserve to add back in or make more. Also would add crushed red pepper as well.
The first comment out of my husband’s mouth after taking a few bites was, “This is my new favorite dinner.” Sooo delicious!!! Excited to try different variations, tonight I followed it exactly. Water chestnuts, snow peas, so many great ideas. Next time, I too will make a double batch.
THANK YOU for sharing. I’m a fan.