Honey Garlic Chicken Stir Fry

A colorful concoction of vegetables and cubed chicken meets a flavorful homemade sauce in this honey garlic chicken stir fry. Plus, it’s ready in only 30 minutes on the stovetop!

Why this recipe works

Honey garlic chicken stir fry is a combination of cubed chicken, carrots, bell peppers, broccoli, onion, and snow peas swimming in a sweet and savory sauce that tickles your tastebuds. 

The base work of this recipe is similar to our honey garlic chicken and honey garlic chicken breast, but instead, it’s cubed and tossed in a skillet for those looking for pops of fresh veggies and that classic stir-fry satisfaction. We mean it when we say it’s better than takeout!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You’ll need boneless, skinless chicken breasts for this recipe. Try to cube the chicken in equal sizes for even cooking.

How to Make Honey Garlic Chicken Stir Fry

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add all sauce ingredients to an immersion blender and blend until smooth. Set aside.
2. Place cubed chicken into a large bowl and sprinkle with half of the cornstarch. Mix together with gloved hands.
3. Heat olive oil in a large deep sided skillet over medium-high heat until shimmering. Add cubed chicken and cook, stirring occasionally, until no pink remains.
4. Add carrots, red and green bell pepper, onion, broccoli, and snow peas. Cook, stirring frequently, for 2-3 minutes.
5. Add sauce to the skillet and stir to mix well.
6. Whisk remaining cornstarch with the water together in a small bowl to make a slurry. Add the slurry to the skillet and stir to combine. Bring to a boil, the heat to medium-low and simmer until thickened.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve honey garlic chicken stir fry over a bed of white rice, fried rice, or noodles. Chow mein and low mein go great with this stir fry. Optionally garnish with sesame seeds and sliced green onions. Enjoy! 

More Stir Fry Recipes

• Beef Teriyaki
• Orange Chicken
• Hunan Chicken
• Pork Fried Rice
• Citrus Pepper Shrimp

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Honey Garlic Chicken Stir Fry

Honey garlic chicken stir fry is a combination of cubed chicken, carrots, bell peppers, broccoli, onion, and snow peas swimming in a sweet and savory sauce that tickles your tastebuds. 

5 from 7 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Asian

Servings: 5 servings

30 minutes mins

Calories: 337

Author: Amanda Davis

Ingredients

• ▢ 1 pound boneless skinless chicken breasts cubed/sliced
• ▢ 3 Tablespoons cornstarch divided
• ▢ 2 Tablespoons olive oil
• ▢ ½ cup julienned carrots
• ▢ ½ cup sliced red bell peppers
• ▢ ½ cup sliced green bell peppers
• ▢ 1 cup sliced onion
• ▢ 1 cup broccoli florets
• ▢ ½ cup snow peas
• ▢ ¼ cup water

Sauce Ingredients

• ▢ ⅓ cup low sodium soy sauce
• ▢ 2 Tablespoons white wine vinegar
• ▢ 3 Tablespoons minced garlic
• ▢ 1 Tablespoon brown sugar
• ▢ ½ cup honey
• ▢ ½ teaspoon garlic salt

Things You’ll Need

• ▢
  Large deep sided skillet
• ▢
  immersion blender
• ▢
  Vinyl gloves

Before You Begin

• Try to cube the chicken in equal sizes for even cooking.
• Carrots, bell peppers, broccoli, onion, and snow peas are great stir-fry veggies. Feel free to add in or substitute with other vegetables such as baby corn, mushroom, asparagus, bok choy, or even water chestnuts.
• Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat over medium-low heat on the stovetop.

Instructions

• Add all sauce ingredients to an immersion blender and blend until smooth. Set aside.
• Place cubed chicken into a large bowl and sprinkle with half of the cornstarch. Mix together with gloved hands.
• Heat olive oil in a large deep sided skillet over medium-high heat until shimmering. Add cubed chicken and cook, stirring occasionally, until no pink remains.
• Add carrots, red and green bell pepper, onion, broccoli, and snow peas. Cook, stirring frequently, for 2-3 minutes.
• Add sauce to the skillet and stir to mix well.
• Whisk remaining cornstarch with the water together in a small bowl to make a slurry. Add the slurry to the skillet and stir to combine. Bring to a boil, the heat to medium-low and simmer until thickened.

Nutrition

Serving: 1serving | Calories: 337cal | Carbohydrates: 45g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 972mg | Potassium: 660mg | Fiber: 3g | Sugar: 34g | Vitamin A: 2908IU | Vitamin C: 59mg | Calcium: 50mg | Iron: 1mg

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