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.
I tried this recipe a few months back and it came out perfect! My family is picky and they loved it! Thank you for sharing.
First time cooking a chicken stir fry and chose this recipe to follow, it was fantastic, it all turned out great and overall didn’t need too much effort. Thankyou!
I made this for dinner tonight . I didn’t very the recipe at all. A bit too sweet for me. Next time I will use less honey and more veggies. All in all my husband and I enjoyed this served with Jasmine rice.
This was fabulous. I used baked tofu instead of chicken and I didn’t have any honey so substituted teriyaki sauce. I tossed some cooked ramen noodles at the end. I had a lot of sauce so I will double the veggies next time. I like lots of veggies in my meals. Thank you so much. This was also super easy to put together!!
Tried this recipe today…its a keeper! Flavorful and easy to follow. I did velvet chicken before shallow frying. Also added ginger with garlic.before adding vegetables.
Made this for dinner tonight & it was pretty good. I did make a few changes. I “velveted” the chicken with 1/8 tsp baking soda and 1 tblsp water as a quick marinade (a tip given to me by a Chinese restaurant owner). Then, dried the chicken. it came out quickly browned but still moist & tender. I used a single chicken breast (about 12 oz) cut into thin strips, 1 cup (4 oz weight) broccoli, 1/2 cup matchstick carrots (2 oz weight), & the same with both sliced red bell pepper & yellow onion. It was the perfect amount for the 2 of us. I cooked the vegetables in the wok, as your recipe says (“skillet,” but the wok does a superior job for my stir fry). Another Chinese restaurant tip I have learned was to quickly steam the broccoli and then proceed as your recipe calls. They do this in bulk and it speeds up their cooking process plus gives perfectly tender-crisp broccoli that is BRIGHT green on the plate. Your recipe gave the perfect amount of sauce for our meal. I’m not a fan of Chinese food where soy sauce is the main flavor component, but it was not overbearing. Also, I used 2 tsp minced garlic (my cloves are all different sizes, so I normalize recipes by weight measurements instead of volumes, when I can. And, I added 1 tsp minced ginger. The garlic, ginger, honey taste was outstanding. After doing mis-en-plas, the meal came together in the 15 minutes it takes to cook the rice (we had quinoa since it’s a ancient grain protein). It was a perfect recipe and I will be using it, with proportionate variations, for all my future stir fries (I can stir fry amazing stuff. My problem is that no 2 stir fries are ever the same! THAT is why I started writing down my recipes. Stir fry is one of our favorite but least documented dishes. Your recipe is a winner!
Delicious. I used liquid amino sauce to cut down more on sodium and used a roasted garlic blend in place of salt.jJ
Just ran out of chicken broth! Can I use water instead?
Yes you can!
I always throw stir-fries together last minute and unplanned, and almost never have chicken stock on hand, as I don’t plan to use it.
As a backup, I keep a stash of OXO stock cubes. They take forever to spoil. The chicken variety is quite a good substitute to cook with. I won’t lie to you about the beef stock cubes though, I was less than impressed.
Made this tonight! Dinner at the zoo- all the animals are fed!!
Lol
This is my Monday go to recipe! I added ginger and a green chilli and it’s pretty epic.
Thanks you.
My boyfriend and I made this together and paired it with noodles. It was excellent. We will be making it again! Thank you for your efforts with your recipes.
Just made this a second time and it was just as good as the first time. This recipe is a keeper! Thank you!
Opps! Meant to give this a five stars!
First time making a stir fry. Simple, quick, left plenty of space to throw in extras as well. Delicious!!
Made this recipe. We thought it was delicious and easy to make.
Yum! Awesome, easy stir fry. Even my picky kids ate it! Definitely a keeper.
Best recipe ever 🙂 mixed it with noodles and tasted awesome
I used coco aminos instead of soy sauce, but this was yummy! Will make it again!
Hello. I love this recipe. My question is how many cups equals 1 serving?
It’s 1 1/2 cups!
Really good recipe for a week night fast meal. Thank you. Loved it.
So glad to hear you enjoyed it, thanks for reporting back!
This is one of the BEST stir fry recipes I’ve tried. VERY FLAVORFUL.
The entire family loved it.
So glad you enjoyed it, thank you for reporting back!
How many calories is in this meal I saw it says 263kcal but unsure what is? Is it the same as regular calories ?
263 kcal is the same are 263 calories 🙂