Honey Soy Garlic Chicken Stir-Fry: An easy weeknight meal that can be prepped in advance and is made with a delicious homemade stir fry sauce.
It’s tough for me to find a meal that’s easier than sauteeing chicken with some veggies and whipping up a smooth homemade stir-fry sauce.
Ok, maybe this veggie fried rice might be just as easy of a meal, especially since I use cold leftover rice.
But yes. To some, stir-fry might seem a little daunting. However, if you really break down the steps and are able to tailor the sauce to your own tastes, you’ll find yourself making this dish more often.
And in the process, that will make busy weeknights a little easier to manage. To really ease the pain of weeknight cooking, prep all of the the ingredients for this honey soy garlic chicken stir-fry on the weekend.
Put your cut-up chicken and veggies in separate baggies and stick them in the fridge for a day or two until you’re ready to use them. The sauce will come together as you add your spices but if you end up measuring your spices (I don’t), you can create larger batches and store them in the pantry for future use.
Use whatever veggies you want here. I went with broccoli and red peppers because that’s what I had in the fridge. This
This honey soy garlic chicken stir-fry is a versatile pantry staple meal so it’s a great way to use up leftover veggies. Mushrooms, edamame, peas, carrots, or cabbage would all be delicious here!
How to make stir fry sauce
This homemade stir fry sauce includes honey and sauce soy and it’s SO easy to make!
- Sauté the veggies
- Brown the chicken with ground ginger, garlic powder, and Chinese 5 spice
- Mix in the soy sauce, honey, and cornstarch slurry
- When the liquid starts to boil, it will thicken into the stir fry sauce.
Feel free to make your sauce as spicy as you can stand it. Mine isn’t spicy at all but if you’re into spicy food, add some cayenne pepper or spicy chili paste to the stir-fry sauce.
And don’t feel like you always have to use chicken either! Beef, shrimp or even tofu would work perfectly for this recipe too!
Serve the stir-fry over rice, pasta, or on it’s own. Any way you serve it, you’re guaranteed a delicious meal!
- 2 boneless/skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 2 red peppers, sliced
- 1 bunch broccoli, cut down to small florets (about 1 ½ cups)
- 1 large onion, sliced
- 2 cloves garlic, minced
- Ground ginger
- Chinese 5 spice
- Garlic powder
- Salt and pepper to taste
- ¼ cup reduced-sodium soy sauce
- 2 tbsp honey
- 1 tbsp cornstarch
- Crunchy chow mein noodles
- Heat 1 tbsp olive oil over medium-high heat in a large heavy skillet or wok. When oil is hot, add peppers and onions and cook for 3-5 minutes. Add garlic and broccoli and cook for an additional 3 minutes. Remove veggies from skillet.
- To the skillet, heat remaining oil then add chicken and the dry spices (all to taste). Cook chicken for 3 minutes until browned on all sides, return veggies to skillet.
- Add soy sauce and honey, coating stir-fry mix with the sauce. Bring sauce to a simmer and add cornstarch. Simmer until sauce thickens, adding more cornstarch to thicken further, if desired. Toss sauce well with chicken and veggies. Top with crunchy chow mein noodles before serving.
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