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25-Minute Honey Garlic Chicken Stir Fry

Kathleen R. Coffey
This Honey Garlic Chicken Stir Fry delivers restaurant-style flavor in under 30 minutes.
Featuring tender chicken, crisp veggies, and a mouthwatering sauce, it's high in protein, rich in nutrients, and perfect for weeknight meals or healthy meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Asian
Servings 4

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.