Kitchen notes · a little help before you start
Honey Garlic Chicken Stir Fry
Golden chicken in a sweet garlic glaze makes a cheerful dinner with tender broccoli and carrots alongside. The sauce catches on all the little edges, ready for the first forkful.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Cook vegetables first
Soften the broccoli and carrots first, then cover them on a plate while the chicken has its turn in the pan.
2. Chicken needs one layer
Cook the seasoned chicken in a single layer, working in batches when needed so every piece can brown.
3. Mix a cold slurry
Stir the cornstarch into a tablespoon of cold water before adding it to the sauced chicken and vegetables.
Get to know the ingredients
Thin carrot slices
Peel and slice the carrots very thin so they cook quickly. Keep vegetable pieces similarly sized for even cooking.
Divided oil
Use the teaspoon of oil for the vegetables, then the remaining tablespoon for chicken after wiping the pan clean.
Low-sodium broth
Low-sodium chicken broth is listed for the sauce, with water also allowed. It helps manage the dish's saltiness.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 13 steps completeMake room for Honey Garlic Chicken Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stop at just thickened
Bring the cornstarch mixture to a boil and cook until the sauce just starts thickening, then serve immediately.
A little more help as you go
Garlic follows the chicken
Add minced garlic once the chicken has browned and cooked through, giving it thirty seconds before returning the vegetables.
Warm the vegetables again
The cooked vegetables return for two minutes, or until warmed through, before the whisked honey sauce goes over everything.
A few questions you might have
Can I use low-sodium soy sauce?
Yes. You can use low-sodium soy sauce if preferred, alongside the low-sodium broth listed for the sauce.
Do I cook chicken over the same heat as vegetables?
The vegetables start over medium heat. After removing them and wiping the pan, increase to high for the chicken.
What tells me the chicken is ready for garlic?
The pieces should be golden brown and cooked through after cooking on each side, before the garlic goes in.
Is rice required for serving?
The directions suggest rice if desired. Serve the stir-fry immediately after its brief final sauce-thickening stage.
Does honey go straight into the hot pan?
Whisk it with broth and soy sauce in a bowl first, then pour that mixture over the chicken and vegetables.
Any more cooking tips?
Cut your vegetables into similar sized pieces so that they’ll cook evenly. Slice the carrots very thin so that they cook quickly. I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
