Q1: Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast if you prefer a leaner option. Just be careful not to overcook it, as chicken breast can dry out faster than thighs.

Q2: What vegetables can I substitute in this stir-fry?

You can easily swap in broccoli, carrots, mushrooms, snow peas, or even asparagus. Use whatever fresh vegetables you have on hand or prefer.

Q3: Can I make this stir-fry ahead of time?

Yes, you can prepare the sauce and chop the vegetables a day in advance. However, it’s best to cook the dish fresh for the best texture and flavor.

Q4: How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over medium heat, stirring frequently to avoid overcooking.

Honey Garlic Chicken Stir-Fry

Name: Honey Garlic Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; Salt, pepper, and garlic powder for seasoning; 1 tbsp cornstarch; 2 tbsp vegetable oil, divided; 1 tsp sesame oil; 1 medium zucchini, sliced; 1/2 cup chopped bell pepper; 1/2 white onion, chopped; 3 cloves garlic, minced; 1 tsp ginger, minced; 1/3 cup honey; 1/4 cup low-sodium soy sauce; 1/4 cup chicken broth; 1 tbsp rice vinegar; 1 tsp sesame oil (for sauce); 1/4 tsp red pepper flakes; 1 tbsp cornstarch (for sauce)

Description

A quick, healthy, and beginner-friendly honey garlic chicken stir-fry packed with sweet, savory flavors and ready in just 30 minutes for easy weeknight dinners.

Ingredients

Scale

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
Salt, pepper, and garlic powder for seasoning
1 tbsp cornstarch
2 tbsp vegetable oil, divided
1 tsp sesame oil
1 medium zucchini, sliced
1/2 cup chopped bell pepper
1/2 white onion, chopped
3 cloves garlic, minced
1 tsp ginger, minced
1/3 cup honey
1/4 cup low-sodium soy sauce
1/4 cup chicken broth
1 tbsp rice vinegar
1 tsp sesame oil (for sauce)
1/4 tsp red pepper flakes
1 tbsp cornstarch (for sauce)

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Instructions

Season the chicken with salt, pepper, garlic powder, and toss with cornstarch until evenly coated.
In a bowl, whisk together honey, soy sauce, chicken broth, rice vinegar, sesame oil, red pepper flakes, and cornstarch to make the sauce.
Heat 1 tbsp vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Stir-fry zucchini, bell peppers, and onion until tender-crisp, about 3–4 minutes. Remove and set aside.
Add the remaining 1 tbsp vegetable oil to the skillet and cook the chicken in a single layer until browned, about 2–3 minutes per side. Add garlic and ginger and cook until fragrant, about 30 seconds.
Pour in the sauce, bring to a boil, and simmer until thickened, stirring occasionally.
Return the cooked vegetables to the skillet and toss everything together until heated through.
Serve hot over steamed rice and garnish with sesame seeds and green onions if desired.

Notes

Prep all ingredients before cooking to ensure a smooth stir-fry process.
Cook chicken in a single layer to get a good sear; avoid overcrowding the pan.
Swap in your favorite veggies like broccoli, snow peas, or carrots.
If sauce thickens too much, add a splash of chicken broth to loosen it.
Store leftovers properly and reheat in a skillet for best texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 14g
Sodium: 580mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 26g
Cholesterol: 95mg