Honey garlic chicken stir fry combines bite-sized chicken breast and broccoli with a sweet, savory sauce. Garlic flavors the skillet after the chicken browns, and a cornstarch slurry thickens the honey and soy mixture at the end. The recipe makes four servings with 1 pound of chicken and 2 cups of broccoli. Allow about 35 minutes, including preparation and cooking the chicken in two batches.
Cut and measure everything before heating the skillet. Honey garlic chicken stir fry moves quickly once the garlic is added, so the sauce and slurry should already be ready. Reserve 1 tablespoon from the measured ¼ cup water for the slurry; the remaining 3 tablespoons go into the sauce.
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Why This Recipe Works
Cooking broccoli separately lets you preserve its tender-crisp texture while the chicken browns. Two chicken batches leave more exposed pan surface than one crowded layer, which helps moisture escape. The vegetables return only when the sauce is ready.
The stir-fry thickens during its final brief simmer. Cornstarch mixed with cold water disperses into the hot sauce more evenly than dry starch sprinkled into the pan. Stir the slurry again before adding it, because starch settles as it stands.
Ingredients for Honey Garlic Chicken Stir Fry
Gather the following ingredients for this dish. Cut the chicken into 1-inch pieces and the broccoli into manageable florets. The oil is divided between vegetables and chicken, while sesame oil goes in the sauce for flavor.
- 2 tablespoons cooking oil, divided
- 2 cups broccoli
- 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- Salt and pepper, to taste
- sesame seeds, for garnish
How to Make Honey Garlic Chicken Stir Fry
Divide the water before cooking. Use 3 tablespoons from the measured ¼ cup in the honey-soy mixture and the remaining tablespoon with cornstarch. Mixing starch with cold water prevents dry lumps when it meets the hot sauce. Stir the slurry again just before using it because it settles as it stands.
Keep broccoli tender-crisp. Heat 1 tablespoon oil over medium-high heat and sauté the florets for about 4–5 minutes. Look for lightly browned edges with a center that still has some bite, then transfer them to a plate. They will be folded into warm sauce later rather than cooked until completely soft now.
Brown the chicken in two batches. Add the remaining tablespoon of oil and cook evenly cut 1-inch pieces without crowding. Space allows steam to escape and gives the surfaces better contact with the skillet. Check the thickest pieces for 165°F and move each cooked batch to a plate while preparing the sauce.
Thicken the sauce before returning the meat. Lower the heat to medium and add the garlic with the prepared honey-soy mixture, simmering for about a minute until fragrant. Stir in the remixed slurry and simmer for 1–2 minutes, until the sauce looks glossy and coats a spoon. Take the skillet off the heat and fold in the chicken, its juices, and broccoli. That sequence coats the fully cooked breasts without another simmer.
How to Serve
Serve honey garlic chicken stir fry hot over rice or noodles, spooning the coating from the skillet over each serving. Keep the four portions balanced by distributing the chicken and broccoli evenly. The rice or noodles are serving options and are not included in the ingredient quantities.
For another skillet meal, chicken stir fry offers a different approach. cashew chicken stir fry is a separate option when you want nuts in the dish.
Storage and Reheating
Refrigerate honey garlic chicken stir fry promptly in shallow containers at 40°F or below. Use within three to four days and refrigerate within two hours, or one hour above 90°F. Store any rice separately and chill it promptly as well.
Reheat gently with a small splash of water to loosen the thickened sauce, stirring until all the chicken reaches 165°F. FoodSafety.gov’s safe minimum temperature chart provides the poultry and leftover temperature target.
Tips for the Best Texture
Keep the broccoli florets similar in size and avoid overcooking them during their first stage. They will warm again in the sauce, so there is no need to make them completely soft before removing them.
Use low-sodium soy sauce as listed and taste before adding salt. Keep honey away from the empty hot pan; it belongs in the mixed sauce. If it thickens too much, loosen the coating gradually with water. honey garlic chicken uses whole thighs and a different sauce ratio.
Frequently Asked Questions
Can I use frozen broccoli in honey garlic chicken stir fry?
Thaw and drain it well first. It will be softer than fresh broccoli and may release more liquid, so adjust the first sauté stage to its texture.
How much water goes into the slurry?
Reserve 1 tablespoon from the listed ¼ cup water. Mix that with the cornstarch, and put the remaining 3 tablespoons into the sauce.
Why cook the chicken in two batches?
Crowding traps steam and slows browning. Smaller batches help the pieces contact the hot skillet and cook more evenly.
Can I make it spicy?
Add a small amount of chili flakes or chili sauce as an optional variation. Taste first, especially when using a salty bottled chili sauce.
Why does the sauce become thicker as it cools?
Cornstarch-thickened sauce firms as its temperature drops. A small splash of water during reheating helps it coat the ingredients again.
More Recipes to Try
For another sweet-and-savory meal after this dish, honey garlic shrimp uses a different protein. It is another option for a quick skillet dinner.
Honey Garlic Chicken Stir Fry with Broccoli and Sesame
Ingredients
For the Stir Fry
- 2 tablespoons cooking oil divided
- 2 cups broccoli
- 1 pound boneless, skinless chicken breasts cut into 1 inch pieces
- 4 cloves garlic minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- Salt and pepper to taste
- sesame seeds for garnish
Instructions
Instructions
- Mix soy sauce, honey, sesame oil, and 3 tablespoons of the measured water. Separately, stir cornstarch with the remaining 1 tablespoon cold water until smooth.
- Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Sauté broccoli for about 4–5 minutes until tender-crisp and lightly browned, then transfer to a plate.
- Add the remaining 1 tablespoon oil and cook the 1-inch chicken pieces in two batches, turning until browned and 165°F in the thickest pieces. Transfer each finished batch to a plate.
- Lower the heat to medium and add the garlic with the honey-soy mixture. Simmer for about 1 minute until fragrant, stir in the remixed slurry, and cook for 1–2 minutes until glossy.
- Remove the skillet from the heat and fold in the chicken, its juices, and broccoli until coated. Adjust salt and pepper and garnish with sesame seeds if desired.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Reheat to 165°F, adding a splash of water to loosen the thickened sauce.
