Honey Garlic Chicken Stir Fry (30‑Minute)
Quick honey-garlic chicken with crisp veggies in a light glossy sauce. Better-than-takeout in 30 minutes.
Honey Garlic Chicken Stir Fry (30‑Minute)
Quick honey-garlic chicken with crisp veggies in a light glossy sauce. Better-than-takeout in 30 minutes.
Nutrition Per Serving
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Ingredients
- 450 g Chicken breast or thigh
- 200 g Broccoli florets
- 1 large Bell pepper
- 100 g Snap peas or green beans
- 4 cloves Garlic
- 3 tbsp Honey
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Cornstarch
- 1 tbsp Sesame oil
- 300 g Cooked rice (for serving)
Instructions
-
1
Make sauce
Whisk honey, soy sauce, rice vinegar, minced garlic, and cornstarch in a small bowl.
-
2
Cook chicken
Cut chicken into bite-sized pieces. Sear in sesame oil over high heat for 5–6 min until golden. Remove and set aside.
-
3
Stir-fry vegetables
In the same pan, add broccoli, bell pepper, and snap peas. Stir-fry 3–4 min until crisp-tender.
-
4
Combine
Return chicken to the pan, pour sauce over, and toss 2 min until sauce thickens and coats everything.
-
5
Serve
Serve immediately over steamed rice. Garnish with sesame seeds or sliced green onion.
Notes
- • Cut chicken into equal bite-size pieces so it cooks evenly and stays juicy.
- • Have the sauce mixed before cooking because stir-fry moves quickly once the pan is hot.
- • Cook vegetables until crisp-tender, not soft, for the best texture and color.
- • Let the sauce bubble for 1–2 minutes so the cornstarch activates and coats the chicken properly.
Better-Than-Takeout Honey Garlic Chicken
Skip the delivery app and make this honey garlic chicken stir fry at home in just 30 minutes. Packed with 36g of protein, crisp vegetables, and a glossy honey-garlic sauce that coats every bite.
Variations
Feel free to change up this recipe and make it your own:
- Lower-sugar version: reduce the honey and add orange juice, ginger, or chili flakes for flavor.
- Low-carb version: serve over cauliflower rice or shredded cabbage instead of rice.
- Higher-protein version: use extra chicken or add edamame.
- Vegetarian version: swap chicken for tofu or tempeh and sear until crisp before adding sauce.
Storage
Store leftovers in airtight containers for up to 3–4 days in the refrigerator. Keep rice separate from the stir-fry if possible so it does not absorb all the sauce. Reheat in a skillet with a splash of water to loosen the glaze, or microwave in short intervals. This recipe can be frozen for up to 2 months, though the vegetables will be softer after thawing.
Frequently Asked Questions
Can I make this with tofu?
Yes! Press extra-firm tofu, cube it, and pan-fry until crispy before adding the sauce. Great vegan alternative.
Is this better than takeout?
Much better—less sugar, no MSG, more protein, and you control the oil. Plus it's ready in the same time as delivery.
Can I use other vegetables?
Absolutely. Carrots, zucchini, mushrooms, baby corn, or bok choy all work well in this stir-fry.
How do I make the sauce less sweet?
Reduce the honey to 1.5 tablespoons and add an extra splash of rice vinegar for tang. You can also substitute half the honey with a teaspoon of sriracha or sambal oelek for a sweet-heat balance.
What's the best way to reheat stir-fry?
Reheat in a hot skillet or wok for 2–3 minutes rather than the microwave—it restores the crisp texture of the vegetables. Add a teaspoon of water to loosen the sauce, and keep the rice separate until serving to prevent sogginess.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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