Honey Garlic Chicken Stir-Fry

This honey garlic chicken stir-fry is much better than takeout! The tastes are out of this world. It has the right mix of sweet and salty, and the heat will make your taste buds dance.

What do you like best? Making it at home is very simple. You have to try this stir-fry, trust me.

It will take you right to flavor town. For a meal fit for a restaurant, serve it over a bed of hot rice.

What are you waiting for? Turn on the wok and start cooking!

Why You Will Love This Chicken Stir-Fry with Honey and Garlic

• Quick Prep: This stir-fry is ready in just 30 minutes, so it’s great for busy weeknights when you need to get dinner on the table fast.
• Easy to clean up: Everything cooks together in one skillet, so there are fewer dishes to wash and it’s easy to clean up.
• Better than Takeout: Don’t waste time or money on ordering in. You can control the ingredients in this homemade version, which tastes even better.
• This stir-fry is great for meal prep because leftovers reheat so well.

Things you need

The chicken thighs are the best part of the dish! I use thighs that don’t have bones or skin.

A simple mix of salt, pepper, and garlic powder works well as a seasoning.
Cornstarch is the secret ingredient that makes the chicken crispy on the outside and thickens the sauce.
I use vegetable oil to stir-fry and a little bit of sesame oil to add flavor.

Vegetables: The mix of zucchini, bell peppers, and white onion gives the dish a crunchy texture.
Aromatics: Ginger and garlic give the sauce more flavor and depth.
The sauce is made with honey, soy sauce, chicken broth, rice vinegar, sesame oil, and a little bit of red pepper flakes.

• ◯ 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• ◯ Salt, pepper, garlic powder for seasoning chicken
• ◯ 1 tbsp cornstarch
• ◯ 2 tbsp vegetable oil, divided
• ◯ 1 tsp sesame oil
• ◯ 1 medium zucchini, sliced
• ◯ 1⁄2 cup chopped bell pepper
• ◯ 1⁄2 white onion, chopped
• ◯ 3 cloves garlic, minced
• ◯ 1 tsp ginger, minced
• ◯ 1⁄3 cup honey
• ◯ 1⁄4 cup low-sodium soy sauce
• ◯ 1⁄4 cup chicken broth
• ◯ 1 tbsp rice vinegar
• ◯ 1 tsp sesame oil
• ◯ 1⁄4 tsp red pepper flakes
• ◯ 1 tbsp cornstarch

How to Cook Honey Garlic Chicken Stir-Fry

It couldn’t be easier to make this stir-fry.

1. In a bowl, season the chicken with 1/2 tsp each salt, pepper and garlic powder. Toss with 1 tbsp cornstarch until evenly coated. Set aside.
2. In another bowl, whisk together all the sauce ingredients until combined. Set aside.
3. Heat 1 tbsp vegetable oil and 1 tsp sesame oil in a large skillet over medium-high heat. Stir-fry the zucchini, bell pepper and onion until tender-crisp, about 3-4 minutes. Remove veggies and set aside.

4. Add the remaining 1 tbsp vegetable oil to the skillet. Cook the chicken in a single layer until browned, about 2-3 minutes per side. Add the garlic and ginger and cook until fragrant, about 30 seconds.
5. Pour in the sauce and bring to a boil. Simmer until thickened, stirring occasionally, about 1-2 minutes.
6. Return the veggies to the skillet and toss to coat in the sauce. Cook until heated through, about 1 minute more.
7. Serve hot over rice and garnish with sesame seeds and green onions if desired. Enjoy!

Tips for the Best Honey Garlic Chicken Stir-Fry

Follow these tips for a meal that beats any takeout order.

• Get a step ahead. Cut and measure out all ingredients before cooking for a smooth stir-frying process.
• Work some batch magic. Sear the chicken in a single layer to get it browned and crispy. Overcrowding the pan will make it steam instead.
• Make some tasty swaps. Swap in your favorite stir-fry veggies, such as broccoli, carrots, snow peas, and mushrooms. If you prefer, use chicken breast instead of thighs.
• Have fun with the presentation. Serve over hot steamed rice, noodles, or low-carb cauliflower rice. Garnish with sesame seeds and green onions.

How to Store

Here’s how to store leftovers to enjoy at a later date.

To keep leftovers fresh, put them in an airtight container in the fridge for up to four days. The chicken and vegetables will start to lose moisture and get mushy after that.

Honey garlic chicken stir-fry shouldn’t be frozen. The sauce will separate and the vegetables will become soggy when thawed.

To Reheat: Reheat portions in a skillet or wok over medium heat, stirring frequently, until heated through. Avoid microwaving to prevent the chicken from overcooking.