Description
Forget takeout! This Honey Garlic Chicken Stir-Fry is ready in 30 minutes, tastes better than your favorite restaurant version, and lets you control exactly what goes into your dinner.
Ingredients
Scale
- 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons (45ml) vegetable oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 2 cups (200g) broccoli florets
- 1 medium carrot, thinly sliced
- 1/2 cup (75g) sliced onion
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1 tablespoon fresh ginger, grated
- 1/3 cup (80ml) honey
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (8g) cornstarch
- 1/4 cup (60ml) water
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a small bowl, whisk together honey, soy sauce, rice vinegar, and sesame oil. In another bowl, mix cornstarch and water. Set both aside.
- Pat chicken pieces dry and season lightly with salt and pepper. Heat 2 tablespoons oil in a large wok over medium-high heat.
- Cook chicken in batches for 2-3 minutes per side until golden and cooked through. Transfer to a plate.
- Add remaining oil to the pan. Stir-fry onions and carrots for 2 minutes, then add bell peppers and broccoli for 3-4 more minutes.
- Push vegetables aside and add garlic and ginger to the empty space. Cook for 30 seconds until fragrant, then mix with vegetables.
- Return chicken to the pan. Pour in the honey-soy sauce mixture and stir to coat everything.
- Add the cornstarch slurry while stirring. Cook for 1-2 minutes until sauce thickens to a glossy glaze.
- Remove from heat, garnish with green onions and sesame seeds. Serve hot over rice or noodles.