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.
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.
Notes
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.