HONEY GARLIC CHICKEN STIR FRY

THIS HONEY GARLIC CHICKEN STIR FRY RECIPE IS FULL OF CHICKEN AND VEGGIES, ALL COATED IN THE EASIEST SWEET AND SAVORY SAUCE. A HEALTHIER DINNER OPTION THAT THE WHOLE FAMILY WILL LOVE!

So it seems like stir fries have kind of become my thing. It wasn’t something I set out to do, but my stir fry recipes tend to be some of the most popular recipes on my site!

Today I’ve got a honey garlic chicken version that’s quick, healthy and incredibly easy to make! I love that you can customize the meat and veggies exactly to your liking, and the honey garlic chicken sauce only has 4 ingredients, how can you go wrong with that?

HOW TO MAKE HONEY GARLIC CHICKEN
Let’s first talk about how to make honey garlic chicken.

Cook the vegetables in a hot pan, then remove the vegetables and add diced chicken breast and minced garlic. When the chicken is cooked through, add the vegetables back into the pan.

Whisk together chicken broth, soy sauce, honey and corn starch, then pour over the chicken and vegetables. Simmer for a few minutes then enjoy!

INGREDIENTS:

1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

INSTRUCTIONS:

Heat 1 teaspoon of oil in a large pan over medium heat.

Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high.

Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the garlic to the pan and cook for 30 seconds.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the chicken broth, honey and soy sauce.

In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.