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Honey Garlic Chicken Stir Fry Recipe
Ash Tyrrell

Honey Garlic Chicken Stir Fry Recipe

I’ve made this Honey Garlic Chicken Stir Fry so many times, and it’s a life-saver on busy weeknights! The tender chicken, colorful veggies, and a sauce that’s just the perfect balance of sweet and savory make this recipe irresistible.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1/4 cup honey – Adds natural sweetness and a lovely glaze.
  • 2 tablespoons soy sauce – Brings in that savory umami flavor. Use low-sodium soy sauce for a balanced salt level.
  • 1 teaspoon chili garlic sauce – Just a touch for mild heat and depth. Feel free to adjust based on your spice preference.
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces – Juicier than chicken breast and hard to overcook.
  • 1/2 teaspoon salt – Enhances the flavors of the chicken.
  • 1/2 teaspoon garlic powder – Adds aromatic goodness to the chicken.
  • 1/4 teaspoon black pepper – A subtle kick of spice.
  • 1 tablespoon cornstarch – Helps give the chicken a nice crispy coating while cooking.
  • 2 tablespoons butter divided – I like to use butter with olive oil and sea salt for extra flavor.
  • 1 teaspoon sesame oil – For that unmistakable nutty aroma.
  • 1 medium zucchini sliced into half moons – A crisp, fresh addition that cooks quickly.
  • 1/2 cup diced bell pepper – Adds a pop of color and sweetness.
  • 1/2 white onion chopped – Balances the dish with a hint of sharpness.
  • 3 cloves minced garlic – A must for that signature flavor.
  • 1 teaspoon minced ginger – Adds warmth and zing.
  • 1/4 teaspoon sesame seeds – A little sprinkle makes the dish look extra fancy.

Method
 

  1. Start by whisking together the honey, soy sauce, and chili garlic sauce in a small bowl. This mixture is the heart of the dish, delivering sweet and savory flavors. Set it aside so it’s ready to go later.
  2. Cut the chicken thighs into bite-sized pieces, then toss them with salt, garlic powder, black pepper, and cornstarch in a medium bowl. The cornstarch helps create a slight crust on the chicken, which absorbs the sauce beautifully.
  3. Heat 1 tablespoon of butter in your skillet over medium-high heat. Toss in the zucchini, bell pepper, and onion, and cook until the veggies are tender yet slightly charred. This step adds smoky undertones to the dish. Transfer them to a plate and set them aside.
  4. Using the same skillet, add the remaining butter and sesame oil. Cook the seasoned chicken until it’s golden brown, crispy on the outside, and fully cooked through. Add the minced garlic and ginger, letting them sauté for a few seconds until fragrant. This step builds the flavor with aromatic notes.
  5. Pour the prepared sauce over the chicken, bringing it to a boil. Stir frequently until the sauce thickens to a glossy consistency and coats the pieces fully. Return the cooked vegetables to the skillet, tossing everything together for a flavorful finish.

Notes

  • Prep First: Chop, measure, and mix all ingredients before turning on the stove. Stir fry moves fast!
  • Avoid Crowding: If you double the recipe, cook the chicken and veggies in batches to maintain that wonderful seared texture.
  • Fresh Ginger and Garlic: Use fresh ingredients for the best flavor instead of powders if you can.
  • Slightly Undercook Veggies: They'll continue to soften when you combine them with the sauce, so aim for a bit of crunch.
  • Use a Hot Skillet: Cooking at high heat prevents sogginess and gives a nice char to the veggies.