Go Back
- 1 lb boneless chicken thighs, sliced into strips - 2 tablespoons corn starch - 2 tablespoons vegetable oil (divided) - 1 red bell pepper, sliced into thin strips - 1 green bell pepper, sliced into thin strips - 1 cup snap peas, trimmed and cleaned - 3 cloves garlic, minced - 1/4 cup honey - 3 tablespoons soy sauce (low sodium preferred) - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, grated - Salt and black pepper to taste - Sesame seeds (for garnish) - Chopped green onions (for garnish) - Fresh garlic and ginger - Corn starch for crispiness - Sesame seeds and green onions for topping When I make this dish, I always use fresh ingredients. The chicken thighs give a rich flavor. Bell peppers add color and crunch. Snap peas make it bright and fresh. The honey, soy sauce, and rice vinegar create a sweet and savory sauce. I love using garlic and ginger for that extra kick. Corn starch helps the chicken get that nice crisp. Finally, sesame seeds and green onions make it look great and taste even better. For the full recipe, check out the complete directions. This meal is quick and fun to make, perfect for busy nights! - Prepare chicken with corn starch: In a medium bowl, place the sliced chicken thighs. Sprinkle corn starch over the chicken. Toss until each piece is well coated. This helps the chicken get crispy when cooked. - Whisk together sauce ingredients: In a small bowl, combine honey, soy sauce, and rice vinegar. Use a whisk to mix until smooth. This sauce adds a sweet and savory flavor to your stir-fry. - Sauté chicken until golden: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once the oil shimmers, add the coated chicken to the pan. Season with salt and black pepper. Cook for 5-7 minutes, stirring until the chicken is golden and cooked through. Remove the chicken and set it aside. - Stir-fry vegetables and aromatics: In the same pan, add the remaining tablespoon of vegetable oil. When hot, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Be cautious not to let the garlic burn. Then, add sliced red and green bell peppers and snap peas. Stir-fry for 3-4 minutes until the veggies are bright and tender but still crunchy. - Pour sauce over the stir-fry: Return the cooked chicken to the pan with the veggies. Pour the honey-soy sauce mixture evenly over everything. Stir gently to combine. Cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables. - Adjust seasoning to taste: Taste the stir-fry before serving. If you want it sweeter, add more honey. If you prefer it savory, adjust with more soy sauce, salt, or pepper. This step lets you customize the dish to your liking. For the full recipe, check the details provided earlier. Enjoy your cooking! Corn starch makes the chicken crispy. It forms a light coating that fries well. Start by tossing the chicken in corn starch before cooking. This step is key for a great texture. Balancing sweetness and savoriness is important. Honey adds sweetness, while soy sauce adds saltiness. Mix these well for a tasty sauce. You can taste and adjust as you cook. If you want it sweeter, add more honey. For more saltiness, add soy sauce. Serve this dish with white rice or noodles. Both options soak up the sauce well. You can also add a side salad for freshness. Try serving with steamed broccoli for more color and nutrition. For a twist, pair it with fried rice. {{image_4}} You can swap chicken for shrimp or tofu. Shrimp cooks quickly and adds a nice texture. Simply sauté shrimp for about 3-4 minutes until they turn pink. For tofu, choose firm or extra-firm. Cut it into cubes and press out excess water. Then, sauté until golden brown. Both options work well with the honey garlic sauce. Feel free to use seasonal veggies. Broccoli, carrots, or zucchini add color and flavor. You can also try baby corn or mushrooms. Just remember to cut them into bite-sized pieces so they cook evenly. Each veggie brings its own taste, enhancing your dish. Want some heat? Add sliced chili peppers or a dash of chili sauce. This gives a nice kick to the dish. If you like crunch, toss in some chopped nuts like cashews or peanuts. They add texture and a nutty flavor to your stir-fry. Enjoy these fun twists to make your meal even better! For the full recipe, check out the Full Recipe section. After you make Honey Garlic Chicken Stir-Fry, let it cool first. Store leftovers in an airtight container. Place the container in the fridge for up to three days. This keeps the chicken and veggies fresh. Make sure to label the container with the date. That way, you can track how long it has been there. If you want to save it for later, you can freeze the stir-fry. Use a freezer-safe container or bag. Squeeze out as much air as you can to avoid freezer burn. You can freeze it for up to three months. Make sure to label it with the date and name. This helps you remember what’s inside. When you're ready to eat, you can reheat it in a few ways. The microwave is quick. Just put it in a bowl, cover it, and heat for 2-3 minutes. Stir halfway through. You can also use a pan. Heat it on medium, stirring until warm. This helps keep the texture nice. Avoid cooking it too long, or the chicken may become tough. Enjoy your meal! It takes just 25 minutes to make this dish. You will spend 15 minutes prepping and 10 minutes cooking. This quick time makes it great for busy nights. You can have a delicious meal ready in no time. Yes, you can prepare some parts in advance. You can slice the chicken and veggies ahead of time. Just store them in the fridge until you are ready to cook. The sauce can also be made earlier. This way, you save time during cooking. You can swap chicken thighs for chicken breasts for less fat. Adding more veggies, like broccoli or carrots, boosts nutrition. Using brown rice or quinoa instead of white rice adds more fiber. You can also reduce honey for less sugar. Yes, you can use tamari instead of regular soy sauce. Tamari is a gluten-free option that tastes great. Make sure to check your rice vinegar, as some brands may contain gluten. With these swaps, you can enjoy a gluten-free honey garlic chicken stir-fry. For the full recipe, check out the section above. This blog post covered a tasty Honey Garlic Chicken Stir-Fry. We explored key ingredients like chicken, bell peppers, and honey. You learned step-by-step instructions, from prepping to cooking. I shared tips on achieving crispiness and balancing flavors. You also saw variations with alternative proteins and veggies. Remember, cooking is fun! Try new flavors and enjoy this dish with your favorite sides.

Honey Garlic Chicken Stir-Fry

Experience the deliciousness of Honey Garlic Chicken Stir-Fry with this easy recipe that comes together in just 25 minutes! Packed with vibrant vegetables and a sweet-savory sauce, this dish is a perfect weeknight meal that the whole family will love. Follow our simple steps for perfectly cooked chicken and flavorful veggies, and make your dinner unforgettable.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, sliced into strips

2 tablespoons corn starch

2 tablespoons vegetable oil (divided)

1 red bell pepper, sliced into thin strips

1 green bell pepper, sliced into thin strips

1 cup snap peas, trimmed and cleaned

3 cloves garlic, minced

1/4 cup honey

3 tablespoons soy sauce (low sodium preferred)

1 tablespoon rice vinegar

1 teaspoon fresh ginger, grated

Salt and black pepper to taste

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Prepare Chicken: In a medium bowl, add the sliced chicken thighs and sprinkle with corn starch. Toss well until the chicken is evenly coated. This coating process will add a delightful crispiness upon cooking.

    Cook Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is shimmering, gently add the coated chicken strips to the pan. Season them with salt and freshly cracked black pepper. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and thoroughly cooked. Once done, remove the chicken from the pan and set it aside on a plate.

      Sauté Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. When heated, add the minced garlic and grated ginger. Sauté for about 30 seconds until the mixture is fragrant; be careful not to burn the garlic.

        Add Vegetables: Add the sliced red and green bell peppers, along with the snap peas, to the pan. Stir-fry the vegetables for around 3-4 minutes, cooking until they are vibrant and tender but still retain a pleasant crunch.

          Make Sauce: While the vegetables are stir-frying, in a small bowl, whisk together the honey, soy sauce, and rice vinegar until well combined to form a glossy sauce.

            Combine Everything: Return the previously cooked chicken back to the pan with the vegetables. Pour the honey-soy sauce mixture evenly over the chicken and vegetables. Gently stir everything together, cooking for an additional 2-3 minutes until the sauce thickens slightly and beautifully coats the chicken and veggies.

              Taste and Adjust: Before serving, taste the stir-fry and adjust the seasoning if necessary. If you prefer a sweeter flavor, add a touch more honey; if more savory, adjust with additional soy sauce, salt, or pepper to your liking.

                Garnish and Serve: Once ready, serve the stir-fry hot, garnished generously with sesame seeds and chopped green onions for an added crunch and flavor element.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                    Presentation Tips: Serve the stir-fry in a large, colorful bowl to showcase the vibrant vegetables. Place a few extra sesame seeds and green onion tops on top as a finishing touch for added color and texture.