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Honey Garlic Chicken Stir Fry

This Honey Garlic Chicken Stir Fry is a quick, one-skillet dinner that always hits the spot. It takes less time to make than running to your favorite restaurant – and it’s healthier and tastes even better!  This Chinese Honey Garlic Chicken is loaded with juicy, undeniably tender chicken and tender-crisp veggies coated in an irresistible honey, garlic, ginger stir fry sauce.  You can stick with broccoli, carrots and bell peppers as seen in the photos or swap them for your favorite veggies or whatever is in your fridge.  This recipe is easy to make with a quick chicken marinade (my secret ingredient makes the chicken velvety tender!) while you chop the veggies and then it’s just a quick stir fry to dinner.  Your family will love this Honey Garlic Chicken recipe with rice or low carb cauliflower rice and if you’re feeling even more gourmet, toss in some homemade egg rolls and cream cheese wontons!
Prep Time 20 minutes
Cook Time 12 minutes
Servings 6 servings





  • 2 1/2 tablespoons vegetable or peanut oil, divided
  • 1/2 large yellow onion chopped into 1/2”-inch pieces
  • 3 cups broccoli florets
  • 3 carrots, thinly sliced
  • 1 red bell pepper cut into 1” pieces
  • 4-6 garlic cloves, minced
  • 1 tablespoon freshly grated ginger


  • Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 30 minutes (no more).
  • Meanwhile, whisk the Stir Fry Sauce ingredients together in a medium bowl; set aside.
  • Heat 1 1/2 tablespoon vegetable oil in a large nonstick skillet over medium heat. Once hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides (does not need to be cooked through). Remove chicken to a plate.
  • To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add onions, broccoli, carrots, and bell peppers. Stir fry until vegetables are crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and sauté 30 seconds.
  • Whisk the Stir Fry Sauce (to recombine) and add to the pan along with the chicken. Simmer, while stirring, until the sauce has thickened and the chicken is cooked through; 1-2 minutes. Adjust to taste with additional, honey, soy sauce or chili sauce. Garnish with sesame seeds and green onions if desired, dig in.


Tips and Tricks

  • Veggies:  You can use 5 cups of whatever veggies you like, even all broccoli or a store-bought stir fry medley (you will likely need to cut some veggies in the medley).  Make sure to cut longer cooking veggies thinner and shorter cooking veggies, like zucchini, thicker.  Veggies like asparagus and snow or snap peas only need to be stir fried for about 1 minute.
  • Chicken thighs:  are the best option if you want to skip the velveting but I recommend velveting either way because it infuses the chicken with flavor.
  • Rice wine:  adds a sweetness and depth of flavor.  I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same.  Rice vinegar will add an acidic flavor without the sweetness. 
  • Customize the sweetness. Some people like their stir fries, sweeter, some like them more savory. If you know you lean more savory, then reduce the honey to start by one tablespoon, whisk the sauce together then add more honey to taste.
  • Don't cook the chicken at high heat. The velveting coating on the chicken makes it brown more easily so you don't want the skillet too hot or the outsides will burn before the insides have time to cook. I find medium heat to be about right but you may need to play with the heat.


This stir fry has a few steps, but you can prep almost everything ahead of time for a speedy dinner. Here’s how:
  • Chop chicken.   Chop chicken into large bite size pieces any time before marinating then store in an airtight container in the refrigerator.
  • Make sauce.  Whisk the ingredients together up to 24 hours in advance and store, covered in the refrigerator.  Let the sauce sit at room temperature for 30 minutes or so before using.
  • Chop veggies.  You can chop your garlic, grate your ginger and chop your veggies 24 hours in advance and store in separate airtight containers in the refrigerator.
  • Cook!  Within the next 24 hours, proceed with the recipe starting with marinating the chicken for 20-30 minutes.


  • How to store:  store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to freeze:  I recommend removing the bell peppers before freezing because they will become mushy once thawed. Let the recipe cool completely then transfer to an airtight container.  Label and freeze for up to 3 months. 
  • How to reheat in microwave:  transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
  • How to reheat on the stove: rewarm gently in a large skillet, stirring often.  You may need to add a splash of water (better yet chicken broth if you have it) to thin the sauce as needed.