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.
Awesome recipe!! I used bagged stirfry w/ noodles, broccoli, carrots..added baby corn cobs and cut the chicken in strips… my husband loved it!!! Says it’s #2 in the fav meals I cook! It was amazing!!
This was delicious!!! I made this for dinner tonight, I added bell pepper, onion and pineapple to the carrots and broccoli because I had produce to use up.. I’m definitely making this again!! Such a simple sauce but it was so good! 🙂 Thanks for sharing!
So amazing! I substituted carrots for a bag of frozen onions and peppers.. and added some sesame seed oil.. served over riced cauliflower.. best meal i have made in a while
So easy and flavorful. It’s the closest to takeout that I’ve ever made myself. Thank you!
I’m 10 and i decided to cook this for my mom and dad THEY LOVED IT thank you for publishing such a good meal
I made this tonight for my family and they all loved it! So easy and good! Thank you!
Very good and easy to make
This recipe has become a regular in our house. I add mushrooms and sometimes water chestnuts and it ends up being a phenomenal meal every time! Thank you for sharing this recipe!
My family loved this recipe! Thank you for sharing.
Yowza good! Added 2 tbs cornstarch, pinch of baking powder, a little soy sauce & veg oil to the chicken before cooking. And some ginger to the soy/honey. Amazing !
Hi! This sounds like a great way to get a more “crispy” chicken. I just want to clarify, you coated/tossed the chicken this way and then cooked? Sorry if it’s a silly question, I’m still working on my cooking skills lol
My family LOVED this will be a regular now I used my wok and times were the same I mistakenly use frozen broccoli would be best with fresh frozen had no crisp just mushy
Only modification I made was when chicken was done I put oyster sauce tossed it around placed aside as directed followed everything and we loved it fantastic recipe my new place for cooking thank you
Amazing and easy to make.
Quick Q- Why do u not mix the corn startch into the liquid mixture, rather than put it separately
You can do that if you prefer!
I did and it came out perfectly
We loved it! Thanks for sharing.
Quick, easy, and very good, everyone enjoyed…no leftovers! LOL
If using a wok to cook this are the cook times the same? I’m thinking of making this for 6 people when my family comes for the holidays and thinking my wok is bigger than a pan but don’t want to mess the recipe up. Thanks!
Yes everything should stay the same!
I have tried stir fry recipes in the past but this one has a lot more flavor than the others! Everyone loved this and gobbled it up! I used frozen veggies bc that’s what I had on hand but otherwise followed the recipe. A+++
This recipe was really tasty and easy to make, my family really liked it. Will definitely be making this again and trying different veg.
Perfect seasonings and a meal in one pan. The dish was just so good!
This recipe was awesome my family loved it thanks again!!!
This looks really good. Will be trying this one out soon. Thank you so much.
Haven’t made stir fry in 20 yrs, and never had a really good recipe. Tried this, but no broccoli so used bokchoy, zucchini, mushrooms and chippolini onions and it was really good – will definitely make again (next time with broccoli and carrots).