This Honey Garlic Chicken Stir Fry is a perfect weeknight dinner that brings bold flavor and balanced nutrition to your plate in just 25 minutes.
The star of the dish is the irresistible sauce—a sweet and savory blend of honey, soy sauce, and chili garlic that delivers finger-licking flavor without overpowering the fresh ingredients.
25-Minute Honey Garlic Chicken Stir Fry
Equipment
- 1 Non-Stick Skillet or Wok
- 2-3 Mixing Bowls (various sizes)
- 1 Sharp Chef’s Knife
- 1 Silicone Spatula or Stir Fry Turner
- 1 set Measuring Spoons and Cups
Ingredients
For the Stir Fry Sauce:
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 teaspoon chili garlic sauce adjust to taste
For the Chicken:
- 1 pound boneless skinless chicken thighs, chopped into bite-sized chunks
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 tablespoon cornstarch
For the Vegetables & Sautéing:
- 2 tablespoons butter with olive oil and sea salt divided
- 1 teaspoon sesame oil
- 1 medium zucchini halved lengthwise and sliced
- ½ cup chopped bell pepper any color
- ½ medium white onion diced
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon sesame seeds for garnish, optional
Instructions
- Mix the Sauce: In a small mixing bowl, stir together the honey, soy sauce, and chili garlic sauce until fully combined. Set the sauce aside—it’ll bring the dish together at the end.
- Season and Coat the Chicken: Place the chicken pieces in a medium bowl and season with salt, garlic powder, and pepper. Sprinkle in the cornstarch and toss until each piece is evenly coated. This coating helps create a beautiful golden crust when cooking.
- Sauté the Vegetables: Heat 1 tablespoon of the butter in a large skillet or wok over medium-high heat. Add the zucchini, bell pepper, and onion. Stir-fry for 3–4 minutes, or until the vegetables start to char and soften slightly. Remove them from the pan and set aside.
- Cook the Chicken: Add the remaining tablespoon of butter to the same skillet along with the sesame oil.Once hot, add the coated chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Add Aromatics and Sauce: Stir in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Then pour the prepared sauce into the skillet and stir to coat the chicken. Allow it to simmer and bubble for 1–2 minutes, or until slightly thickened.
- Bring It All Together: Return the cooked vegetables to the skillet and toss everything together until coated and warmed through. Remove from heat.
- Serve and Garnish: Sprinkle with sesame seeds if desired and serve hot over steamed rice, noodles, or your favorite base.
Notes
- Protein Swap: You can substitute chicken thighs with boneless, skinless chicken breasts if you prefer a leaner cut.
- Vegetable Flexibility: Use what’s in season or in your fridge—broccoli, snap peas, or mushrooms work wonderfully.
- Make it Spicier: Increase the amount of chili garlic sauce or add a pinch of red pepper flakes for more heat.
- Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
- Gluten-Free Tip: Use tamari or a gluten-free soy sauce alternative to keep this dish gluten-free.
Tender chicken thighs provide high-quality protein, while zucchini, bell pepper, and onions add fiber, vitamins A and C, and essential antioxidants.
The dish is relatively low in saturated fat and contains good fats from sesame oil, which supports heart health.
With a moderate 300 calories per serving, it’s a satisfying and wholesome option.
It’s also easy to adapt with your favorite veggies or leaner cuts like chicken breast, making it versatile and meal-prep friendly.
Whether served over rice or noodles, this stir fry is an ideal go-to recipe for busy weeknights that doesn’t sacrifice taste for speed.
Must-Have Tools for Perfect Results
Non-Stick Skillet or Wok
A high-quality skillet or wok ensures even heat distribution and prevents sticking when searing chicken or stir-frying veggies.
Its depth and surface area make tossing ingredients effortless—perfect for daily sautéing, searing, or pan-frying.
Mixing Bowls (Set of Various Sizes)
Essential for seasoning chicken and combining sauces, mixing bowls streamline prep work and keep ingredients organized.
Their stackable design and versatility make them ideal for marinating, mixing batters, or serving.
Sharp Chef’s Knife
A good chef’s knife makes quick work of chopping veggies and dicing chicken. It’s a must-have for precision and safety, and it elevates the ease of every recipe from stir-fries to roasts.
Silicone Spatula or Stir Fry Turner
Gentle on non-stick surfaces yet sturdy enough for tossing chicken and vegetables, a silicone spatula allows for efficient sautéing and scraping up flavorful bits. Also great for folding, flipping, and stirring sauces.
Measuring Spoons and Cups
Precision is key when mixing a flavorful sauce. A complete set of measuring tools guarantees accuracy in every recipe—from baking to seasoning your favorite dishes just right.
Chef’s Secrets for Stir Fry Success
The secret to a standout stir fry lies in preparation and timing.
First, cut your ingredients—especially the chicken and vegetables—into uniform, bite-sized pieces.
This ensures even cooking and that every bite gets coated in the flavorful sauce.
Coating the chicken in cornstarch before cooking is a simple yet powerful step; it helps seal in juices and creates a slightly crisp exterior that soaks up the honey garlic glaze beautifully.
Searing your vegetables over high heat until lightly charred adds a subtle smoky flavor and keeps their texture crisp-tender—don’t overcook them.
Use fresh ginger and garlic for the brightest aromatics, and make sure your pan is hot before anything touches it.
Lastly, return the vegetables to the skillet only after the sauce thickens to preserve their color and crunch.
Serving Suggestions to Complete the Meal
This dish is incredibly versatile and pairs well with a variety of sides. Serve it over fluffy jasmine rice, brown rice, or even cauliflower rice for a lower-carb option.
Stir-fried noodles or soba noodles are also delicious bases.
To elevate your meal further, consider a side of steamed edamame, miso soup, or a crisp cucumber salad with rice vinegar and sesame oil.
For a light touch, serve in lettuce wraps as a low-carb, high-protein lunch. Want a restaurant-style experience?
Add a sprinkle of chopped green onions, crushed peanuts, or extra chili flakes right before serving.
Best Storage Tips for Freshness
Leftovers of this stir fry store wonderfully, making it ideal for weekly meal prep.
Once cooled, transfer the stir fry into an airtight container and refrigerate for up to 4 days.
To reheat, use a skillet over medium heat to preserve texture and flavor—just add a splash of water if the sauce has thickened too much.
You can also microwave it, but avoid overheating as that may dry out the chicken.
While it’s best enjoyed fresh, you can freeze the stir fry (without rice or noodles) for up to 2 months.
Thaw in the fridge overnight and reheat as mentioned. Avoid freezing zucchini-heavy portions, as they may become mushy upon reheating.
Frequently Asked Questions Answered Clearly
1. Can I use chicken breast instead of thighs?
Yes! Boneless, skinless chicken breasts work just as well and offer a leaner option. Just be careful not to overcook them, as they dry out faster than thighs.
2. Is this recipe gluten-free?
It can be! Simply substitute regular soy sauce with a gluten-free option like tamari or coconut aminos. Always double-check your chili garlic sauce label to ensure it’s gluten-free too.
3. How do I make it vegetarian?
Swap the chicken for tofu, tempeh, or chickpeas. Press the tofu to remove moisture, coat it in cornstarch, and crisp it in the skillet the same way you would with chicken.
4. Can I make the sauce ahead of time?
Absolutely. You can mix the honey, soy sauce, and chili garlic sauce up to 5 days in advance and store it in the fridge in a sealed container. Give it a quick stir before adding to the skillet.
5. What vegetables work best in this stir fry?
Feel free to get creative. Broccoli, snap peas, mushrooms, carrots, or even baby corn all taste great in this recipe. Use what’s fresh, seasonal, or already in your fridge.
