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Honey Garlic Chicken Stir Fry

When you are looking for a meal that delivers a high-impact flavor profile in under 30 minutes, this Honey Garlic Chicken Stir Fry is the definitive solution. This recipe combines succulent boneless skinless chicken breast with a vibrant mix of broccoli florets and sliced carrots, all tossed in a luxurious, silky sauce made from low-sodium soy sauce, honey, and fresh garlic. By using a high-heat sear and a simple cornstarch slurry, you achieve a professional-grade glaze that perfectly coats every ingredient. It is a balanced, protein-rich dish that satisfies the craving for classic Asian-inspired flavors while using wholesome, kitchen-staple ingredients.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 1 tbsp + 1 tsp Vegetable Oil divided
  • 1 lb Boneless Skinless Chicken Breasts cut into 1-inch pieces
  • 2 cups Broccoli Florets
  • 1 cup Carrots peeled and thinly sliced
  • 4 cloves Garlic minced
  • 1/4 cup Low-Sodium Chicken Broth or water
  • 1/4 cup Soy Sauce
  • 3 tbsp Honey
  • 2 tsp Cornstarch
  • To taste: Salt and Black Pepper

Instructions

  • Sauté Veggies: Heat 1 tsp of oil in a large pan over medium heat. Add the broccoli and carrots. Cook for about 4 minutes until tender-crisp. Remove from the pan, place on a plate, and cover to keep warm.
  • High Heat Prep: Wipe the pan clean with a paper towel. Increase the heat to high and add the remaining 1 tbsp of oil.
  • Sear Chicken: Season the chicken pieces with salt and pepper. Add them to the pan in a single layer (cook in batches if necessary). Sear for 3–4 minutes per side until golden-brown and fully cooked.
  • Aromatics: Add the minced garlic to the pan with the chicken and cook for 30 seconds until fragrant.
  • Recombine: Add the cooked vegetables back into the pan and toss with the chicken for 2 minutes to warm through.
  • Whisk Sauce: In a small bowl, whisk together the chicken broth, soy sauce, and honey.
  • Slurry: In a separate tiny bowl, mix the cornstarch with 1 tbsp of cold water until smooth.
  • Thicken: Pour the soy sauce mixture over the chicken and veggies; cook for 30 seconds. Add the cornstarch slurry and bring to a boil.
  • Finish: Cook for 1 more minute until the sauce thickens into a glossy glaze. Serve immediately over rice or noodles.

Notes

  • Uniform Cutting: Cut your chicken and carrots into similar sizes to ensure everything cooks evenly and at the same speed.
  • Don't Crowd the Pan: When searing the chicken, give the pieces space. If they are too close together, they will steam instead of browning.
  • Cold Water Slurry: Always mix cornstarch with cold liquid before adding it to a hot pan to avoid unappetizing white clumps in your sauce.
  • Ginger Addition: For an extra layer of flavor, add 1 tsp of freshly grated ginger at the same time as the garlic.