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 amazing. I often think about leaving a review but I never do. Because this recipe is the best, I am leaving my first review ever! The sauce is what makes the recipe so great. We had friends over, doubled the sauce, made lo mein noodles and put some of the sauce on the noodles. It was so good. We added red pepper flakes to the sauce. We used fresh broccoli, carrots, onions, and garlic for the veggies. I want to make it again and add water chestnuts and mushrooms. Our friends thought this recipe was the best stir fry they have ever had and I agree with them. I can’t stop thinking about how yummy it was! I want to try beef and pork for variety but I will always make the sauce!
Thank you for this delicious recipe!
I never leave comments but this will be my forever go to stir fry sauce, it’s perfection. Thank you!
Can I use beef broth instead? Or will that overwhelm the flavor?
Beef broth should be fine!
I am retired and now do most of the cooking made this for my wife who is a long term administrator, she had board meeting so surfed a s found this. I used store bought chic breast , I thawed it, followed recipe!!! Outstanding I added extra honey and it much better than in the big restaurant!
Thanks
Can this be a freezer meal?
That should be fine!
added sauteed onion and sliced bell peppers to the veggies to, 1. stretch the dish further, and 2. to increase the veggie load, and red pepper flakes to the sauce. yummy
Is it necessary to add chicken broth to the sauce? I don’t have any and don’t know where to get it either. Thank you!
You can use water instead!
Delicious!!! I didn’t use less sodium soya and I will next time, I diluted with water as it was too salty but love it. Will make again for sure! Thank you
Absolutely delicious! Best story fry I have ever made. Thanks so much.
This was delicious. I made it tonight. This was such a easy and healthy recipe. I added some onions. I will definitely be making this again. Thanks for sharing
Can I use frozen or canned carrots?
And frozen broccoli ?
Yes that’s fine you’ll just want to cook them for less time.
Hi! I only have thinly sliced chicken cutlets. You think cutting them in thin strips will work?
Yes that should be fine!
Tried your recipe tonight and I’m typing this while eating. IT IS AMAZING! My boyfriend is extremely picky and he is already telling me he wants more tomorrow! I’m not one to write reviews but this deserves it! Thank you so much for sharing!
How does this do with chicken stock instead of broth?
That’s fine to use!
Thank you Sara, for all of your ideas. They’re very useful! This recipe looks delicious and I’m going to try it for sure!
The best stir fry I have ever had .
This was delicious and simple. Everything I have readily available.
Awesome recepie!! This was so delicious! Thank you!
Followed the sauce to the letter, except added a bit more garlic. It was just what I was looking for, and my husband loved it too. Had it over jasmine rice and it was excellent!
My entire family loves this, which is strange because they’re all picky in different ways.
The only thing I did different was waiting till the sauce was boiling to add the slurry, because that’s how I was taught and it’s almost sacrilege to do it otherwise in my family.