Flavorful Honey Garlic Chicken Stir-Fry (Perfect for Weeknights)
Looking for a quick and flavorful meal that's perfect for busy weeknights? This Honey Garlic Chicken Stir Fry is sure to become a new favorite. Tender chicken pieces are bathed in a sweet and savory sauce with crisp-tender broccoli and carrots. It's a complete meal in itself, but can also be served over rice or noodles for a heartier dish.
Ingredients:
- 1 tablespoon vegetable oil, divided
- 1 cup thinly sliced carrots
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- Salt and freshly ground black pepper, to taste
- Cooked rice or noodles (optional)
- Sesame seeds, for garnish (optional)
Instructions:
- Prep the Vegetables: Heat 1 teaspoon of oil in a large skillet or wok over medium heat. Add the carrots and broccoli and cook for 4-5 minutes, stirring occasionally, until tender-crisp. Remove the vegetables from the pan and set them aside on a plate.
- Cook the Chicken: Wipe out the pan with a paper towel and increase the heat to medium-high. Add the remaining tablespoon of oil. Season the chicken pieces generously with salt and pepper. Working in batches if necessary, cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate.
- Flavor Boost: Add the minced garlic to the hot pan and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Assemble the Stir Fry: Add the cooked vegetables and chicken back to the pan. Stir to combine.
- Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, and honey. Pour the sauce over the chicken and vegetables in the pan. Bring the mixture to a simmer and cook for 30 seconds.
- Thicken the Sauce: In a separate small bowl, whisk together the cornstarch and 1 tablespoon of cold water to form a slurry. Slowly drizzle the cornstarch slurry into the simmering sauce, whisking constantly, until the sauce thickens slightly. Continue cooking for another minute, or until the sauce reaches your desired consistency
- Serve and Enjoy: Remove the pan from the heat and immediately serve the stir fry over cooked rice or noodles, if desired. Garnish with sesame seeds for an extra touch of flavor and texture (optional).
Tips:
- Chicken Options: For added flavor, you can marinate the chicken in a mixture of soy sauce, honey, and ginger for 30 minutes before cooking. You can also substitute boneless, skinless chicken thighs for the chicken breasts in this recipe.
- Vegetable Variations: Feel free to experiment with different vegetables in this stir fry. Some good options include bell peppers, snap peas, snow peas, mushrooms, or water chestnuts.
- Spice it Up!: If you like a bit of heat, add a pinch of red pepper flakes or Sriracha sauce to the stir fry.
- Leftovers: This stir fry reheats well for lunch the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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