Description
Savor rich flavors in this honey garlic chicken stir-fry, where sweet and savory notes dance together in perfect harmony. Quick weeknight dinners discover delicious simplicity with tender chicken, glossy sauce, and crisp vegetables you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables:
- 1 medium zucchini (sliced)
- 1/2 cup chopped bell pepper
- 1/2 white onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (minced)
Sauce and Seasonings:
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
Instructions
- Prepare chicken by coating with salt, pepper, garlic powder, and cornstarch, ensuring even coverage. Let mixture rest while preparing other components.
- Create sauce by whisking honey, soy sauce, chicken broth, rice vinegar, sesame oil, red pepper flakes, and cornstarch until smooth and well-integrated.
- Heat vegetable and sesame oils in a large skillet over medium-high temperature. Rapidly sauté zucchini, bell pepper, and onion until they reach a tender-crisp texture, approximately 3-4 minutes. Transfer vegetables to a separate plate.
- In the same skillet, add remaining oil and arrange chicken in a single layer. Brown protein for 2-3 minutes per side, then introduce minced garlic and ginger, cooking until aromatic.
- Stream prepared sauce into skillet, allowing mixture to reach a boiling point. Reduce heat and simmer, occasionally stirring, until sauce transforms into a thick consistency.
- Reintegrate reserved vegetables into skillet, gently tossing to ensure complete sauce coverage. Warm through for an additional minute.
- Transfer stir-fry to serving dishes, optionally garnishing with sesame seeds and chopped green onions. Recommend serving over steamed rice for a complete meal.
Notes
- Coating chicken with cornstarch creates a crispy exterior and helps thicken the sauce, ensuring a golden-brown finish.
- Slice vegetables uniformly to guarantee even cooking and consistent texture throughout the stir-fry.
- Use high heat and work quickly to maintain vegetable crispness and prevent overcooking, which can lead to mushy results.
- Customize the dish by swapping proteins like tofu or shrimp for chicken, making it adaptable for different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 465
- Sugar: 23g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg