Go Back
Discover the delightful fusion of sweet and savory flavors with this Honey Garlic Chicken Stir-Fry. This quick and easy recipe features tender chicken thighs marinated in a honey-soy blend, complemented by vibrant vegetables and a touch of garlic. Perfect for busy weeknights or a casual dinner, this dish not only satisfies your taste buds but also provides a nutritious meal packed with colorful veggies. Let’s dive into the details of creating this mouthwatering stir-fry that will quickly become a family favorite.

Honey Garlic Chicken Stir-Fry with Vegetables

Explore the irresistible flavors of Honey Garlic Chicken Stir-Fry with this easy recipe! Featuring tender chicken thighs marinated in a sweet and savory honey-soy sauce, this dish is packed with vibrant vegetables like bell peppers and broccoli. Perfect for busy weeknights, it cooks up quickly, delivering nutritious goodness in every bite. With simple steps and minimal prep, add this delightful stir-fry to your weeknight dinner rotation and impress your family with a delicious, wholesome meal!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs (cut into bite-sized pieces)

3 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar

2 cloves garlic (minced)

1 tsp ginger (fresh, minced)

1/2 tsp black pepper

For the Stir-Fry:

2 tbsp vegetable oil (or sesame oil)

1 red bell pepper (sliced)

1 yellow bell pepper (sliced)

1 cup broccoli florets

1 cup snap peas

1 carrot (julienned)

1/2 cup green onions (chopped)

2 cloves garlic (minced)

1 tsp cornstarch (mixed with 2 tbsp cold water for thickening)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine honey, soy sauce, rice vinegar, minced garlic, minced ginger, and black pepper. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

    Prepare the Vegetables: While the chicken marinates, wash and chop all the vegetables as listed. Set aside.

      Heat the Oil: In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat.

        Cook the Chicken: Once the oil is hot, remove the chicken from the marinade (reserve the marinade for later). Add the chicken to the skillet and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.

          Stir-Fry the Vegetables: In the same skillet, add a bit more oil if needed. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the sliced bell peppers, broccoli florets, snap peas, and carrots. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

            Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour in the reserved marinade and bring it to a simmer. Stir in the cornstarch mixture to thicken the sauce. Cook while stirring for an additional 2 minutes until the sauce has thickened to your liking.

              Finish and Serve: Stir in the chopped green onions. Adjust seasoning if necessary, and remove from heat. Serve hot over cooked rice or noodles and garnish with sesame seeds.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | 4 servings