Name: Honey Garlic Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons vegetable oil (divided); 1 cup thinly sliced carrots; 2 cups broccoli florets; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 3 garlic cloves, minced; 1/2 cup low-sodium chicken broth or water; 1/4 cup soy sauce; 3 tablespoons honey; 1 tablespoon cornstarch; 1 tablespoon cold water; Salt and black pepper, to taste

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I created this Honey Garlic Chicken Stir Fry when I was craving a sweet‑and‑savory meal packed with color and flavor. It’s made with tender chicken, crisp broccoli and carrots, all coated in a glossy honey‑garlic sauce. I find it perfect for a busy weeknight yet satisfyingly delicious.

Why You’ll Love This Recipe

I love how this dish comes together in about 30 minutes, thanks to simple ingredients and straightforward steps. I always have what I need on hand—honey, garlic, chicken, soy sauce—so it’s budget‑friendly and flexible. I also enjoy the blend of textures: the crunch of broccoli and carrots balanced with juicy chicken and a sticky sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vegetable oil (divided use)
thinly sliced carrots
broccoli florets
boneless skinless chicken breasts, cut into bite‑sized pieces
minced garlic cloves
low‑sodium chicken broth or water
soy sauce
honey
cornstarch
salt and black pepper

directions

I heat about 1 teaspoon of oil in a large pan over medium heat.
I add the carrots and broccoli, cooking for about 4 minutes or until tender. Then I remove them from the pan and set aside.
I wipe the pan clean and turn the heat to high. After seasoning the chicken with salt and pepper, I cook it in the remaining oil for 3–4 minutes per side until golden and cooked through.
I add the garlic and sauté for about 30 seconds.
I return the vegetables to the pan and cook everything together for 2 more minutes.
I whisk together the chicken broth, soy sauce, and honey in a bowl. In a separate bowl, I mix cornstarch with a tablespoon of cold water to create a slurry.
I pour the sauce mixture into the pan, let it cook for 30 seconds, then stir in the slurry. I bring it to a boil and cook for another minute until the sauce thickens.
I serve it hot, usually over rice or noodles.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

I like to change things up by swapping or adding ingredients:

I use chicken thighs, shrimp, cubed steak, or tofu instead of chicken breasts.
I include vegetables like bell peppers, snap peas, baby corn, bok choy, mushrooms, or zucchini.
I add ginger, lime juice, rice vinegar, or a drizzle of sesame oil for a new flavor twist.
For heat, I stir in red pepper flakes, sriracha, or hot sauce.
I garnish with green onions, cilantro, or sesame seeds for added freshness and texture.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat and add a splash of water or broth to loosen the sauce. I don’t freeze this dish because the vegetables can lose their texture when thawed.

FAQs

What kind of sauce is used in stir fry?

I use a simple homemade sauce made from soy sauce, chicken broth, honey, garlic, and cornstarch to give it that classic sticky stir fry finish.

How do I cook chicken so it stays tender?

I cook the chicken in a hot pan without overcrowding, letting it sear properly on both sides. I also avoid overcooking it, which keeps it juicy and tender.

How can I make this taste like restaurant stir fry?

I make sure the pan is hot, keep ingredients moving, and cook in batches if needed. I also use fresh garlic and a touch of sweetness from honey to build depth of flavor.

Can I freeze leftover stir fry?

I don’t recommend freezing it because the broccoli and carrots tend to get mushy after thawing. It’s best enjoyed fresh or refrigerated for a few days.

How thin should I slice the carrots?

I slice them very thin—almost like matchsticks—so they cook quickly and stay tender-crisp. This also helps them blend well with the broccoli and chicken.

Conclusion

This Honey Garlic Chicken Stir Fry has become one of my favorite go-to meals. It’s quick, flavorful, and flexible enough to adapt to whatever I have on hand. I love how it brings together a perfect mix of textures and flavors, making it ideal for a satisfying dinner any night of the week.

Honey Garlic Chicken Stir Fry

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Author: Yusraa
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Honey Garlic Chicken Stir Fry is a quick and flavorful dish made with juicy chicken, crisp carrots and broccoli, all tossed in a glossy honey-garlic sauce. It’s a satisfying, colorful meal perfect for busy weeknights.

Ingredients

2 tablespoons vegetable oil (divided)

1 cup thinly sliced carrots

2 cups broccoli florets

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

3 garlic cloves, minced

1/2 cup low-sodium chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

1 tablespoon cornstarch

1 tablespoon cold water

Salt and black pepper, to taste

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Instructions

Heat 1 teaspoon of vegetable oil in a large pan over medium heat.
Add sliced carrots and broccoli. Cook for about 4 minutes until tender. Remove and set aside.
Wipe the pan clean and increase heat to high. Season chicken with salt and pepper.
Add remaining oil and cook chicken for 3–4 minutes per side until golden and cooked through.
Add garlic and sauté for 30 seconds.
Return vegetables to the pan and cook for another 2 minutes.
In a bowl, whisk together chicken broth, soy sauce, and honey.
In a separate bowl, mix cornstarch with cold water to create a slurry.
Pour the sauce into the pan, cook for 30 seconds, then stir in the slurry.
Bring to a boil and cook for 1 minute until the sauce thickens.
Serve hot over rice or noodles.