Why You’ll Love Honey Garlic Chicken Stir Fry Recipe

It’s fast and easy—ready in roughly 30 minutes (10 minutes prep, 20 minutes cook).
The sauce is sweet‑and‑savory with a strong garlic flavor.
Balanced with protein (chicken) and vegetables (broccoli and carrots) in one pan.
Family‑friendly and versatile—easy to tweak for different tastes or ingredients.
A lighter option compared to heavy take‑out, yet restaurant‑style in flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

vegetable oil (divided use)
thinly sliced peeled carrots
broccoli florets
boneless skinless chicken breasts, cut into 1‑inch pieces
minced garlic (4 cloves)
low sodium chicken broth (or water)
soy sauce
honey
cornstarch
salt and pepper to taste

Directions

Heat 1 teaspoon of oil in a large pan over medium heat.
Add the carrots and broccoli, cook for about 4 minutes or until vegetables are tender. Remove them from the pan and set aside.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil, season the chicken with salt and pepper, and place in a single layer in the pan (you may need to cook in batches). Cook about 3‑4 minutes on each side until golden brown and cooked through.
Add the minced garlic to the pan and cook for about 30 seconds.
Return the cooked vegetables to the pan and stir for about 2 minutes until warmed through.
In a bowl whisk together the chicken broth, soy sauce, and honey. In a separate small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce‑honey mixture over the chicken and vegetables; cook for about 30 seconds. Then add the cornstarch slurry and bring to a boil; cook for 1 more minute or until the sauce begins to thicken.
Serve immediately, ideally with steamed rice, brown rice, quinoa or noodles.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Protein swap: Use chicken thighs, shrimp, sliced steak or tofu instead of chicken breast.
Vegetable swap: Replace or add bok choy, sugar snap peas, bean sprouts, water chestnuts, mushrooms, bell peppers, snow peas, baby corn or zucchini.
Flavor boost: Add fresh ginger, lime juice, rice vinegar or toasted sesame oil into the sauce.
Spicy finish: Stir in hot sauce, sriracha or red pepper flakes for heat.
Toppings: Garnish with sesame seeds, green onions or chopped cilantro for extra flavor and presentation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
For reheating, warm gently in a skillet over medium‑heat or microwave until thoroughly hot. Note: The vegetables may soften upon storage and reheating. Freezing isn’t recommended, as the texture of the vegetables may suffer.

FAQs

What kind of sauce do you put in a stir fry?

Most stir fry sauces combine soy sauce, garlic and other seasonings such as sesame oil, ginger, rice vinegar or chili sauce. A thickening agent like cornstarch helps the sauce cling to the ingredients.

How do you cook chicken for stir fry?

Season the chicken with salt and pepper, then sear in oil in a hot pan until browned and cooked through. Avoid overcrowding the pan so the chicken browns instead of steams.

Can I use chicken thighs instead of chicken breasts?

Yes — chicken thighs will work well and may bring additional flavor and juiciness. Just adjust cooking time slightly if the pieces are thicker.

What can I serve this stir fry with?

Steam white rice, brown rice, quinoa or noodles. You could also try cauliflower fried rice for a lower‑carb option.

Can I make this dish vegetarian?

Absolutely. Swap the chicken for tofu or tempeh and use vegetable broth instead of chicken broth. Use tamari if you need gluten‑free.

Is this recipe gluten‑free?

If you use tamari (gluten‑free soy sauce) and confirm the other ingredients are gluten‑free, yes, you can make this recipe gluten‑free.

Can I add other vegetables?

Yes — feel free to add or replace vegetables like bell peppers, snow peas, mushrooms, zucchini, baby corn or water chestnuts to suit your preference.

How do I make the sauce thicker or thinner?

To thicken the sauce, increase the cornstarch slightly or reduce the liquid. To make it thinner, reduce the cornstarch or add a bit more broth/water.

Is it okay to cook everything in one pan?

Yes — you can stir‑fry everything in one pan or wok. Just make sure to cook vegetables and chicken at the right times so nothing overcooks.

Does it freeze well?

Freezing is not recommended because the vegetables tend to soften and lose texture upon thawing and reheating.

Conclusion

This honey garlic chicken stir fry is a delicious, quick and versatile meal that brings together tender chicken, crisp vegetables and a rich honey‑garlic sauce. With simple ingredients and straightforward steps, you can have a restaurant‑style stir fry at home in just 30 minutes. Whether you’re feeding a family or prepping for a weeknight dinner, this dish is sure to become a go‑to.