Description
Skip the takeout and whip up this Honey Garlic Chicken Stir Fry in less time than delivery. Sweet, sticky, and loaded with fresh veggies, it’s the ultimate 30-minute dinner solution.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) 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 cup (120g) snap peas, ends trimmed
- 1 medium carrot, thinly sliced
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- ⅓ cup (80ml) low-sodium soy sauce
- ¼ cup (85g) honey
- 2 tablespoons (30ml) water
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Whisk together soy sauce, honey, water, and cornstarch in a small bowl until smooth. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken pieces in a single layer. Cook for 4-5 minutes until golden brown and cooked through. Transfer to a plate.
- Add remaining oil to the pan. Add broccoli and carrots, stir-frying for about 2 minutes. Add bell peppers and snap peas, continuing to stir-fry for another 2 minutes until vegetables are bright and crisp-tender.
- Add minced garlic and grated ginger to the vegetables. Stir constantly for 30 seconds until fragrant.
- Return the cooked chicken to the pan. Give sauce mixture another quick whisk, then pour over chicken and vegetables.
- Stir everything together and bring to a gentle simmer. Cook for 1-2 minutes until sauce thickens and becomes glossy.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.