Description
A quick and delicious Honey Garlic Chicken Stir Fry featuring tender chicken pieces and fresh vegetables tossed in a sweet and savory honey garlic sauce. Perfect for a healthy weeknight dinner served with rice.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil
- 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 oil and cook vegetables: Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the broccoli florets and thinly sliced carrots and cook for approximately 4 minutes or until the vegetables are tender.
- Remove and cover vegetables: Remove the cooked vegetables from the pan, place them on a plate, and cover to keep warm.
- Prepare pan for chicken: Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining 1 tablespoon of vegetable oil to the pan.
- Cook chicken: Season the chicken pieces with salt and pepper. Add them to the pan in a single layer; cook for 3 to 4 minutes on each side until golden brown and cooked through. You may need to cook the chicken in batches to avoid overcrowding.
- Add garlic: Add the minced garlic to the pan with the chicken and cook for 30 seconds until fragrant.
- Return vegetables: Add the cooked vegetables back into the pan with the chicken and cook for 2 more minutes until everything is warmed through.
- Make sauce: In a bowl, whisk together the chicken broth, honey, and soy sauce. In a separate small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth.
- Combine sauce and cook: Pour the soy sauce mixture over the chicken and vegetables in the pan. Cook for 30 seconds, then add the cornstarch slurry. Bring to a boil and cook for 1 more minute or until the sauce has just started to thicken.
- Serve: Serve immediately, optionally with steamed rice for a complete meal.
Notes
- This recipe can be easily doubled or halved depending on servings needed.
- Feel free to substitute broccoli and carrots with other fresh vegetables like bell peppers or snap peas.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- To reduce sodium, use low sodium soy sauce and chicken broth.
- Make sure chicken pieces are cut evenly to ensure uniform cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 263 kcal
- Sugar: 17 g
- Sodium: 990 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 65 mg
