Honey Garlic Chicken Stir-Fry

I used to think takeout was the only way to get a decent stir-fry. I was wrong, and my wallet hated me for it. This Honey Garlic Chicken Stir-Fry is the culinary equivalent of finding a twenty in your winter coat.

It’s faster than delivery, cheaper than your weekly coffee habit, and so good it will ruin Chinese takeout for you forever. The sweet and savory sauce clings to every piece of tender chicken and crisp veggie. Forget complicated recipes; this is your new weeknight MVP.

Let me show you how to make a Honey Garlic Chicken Stir-Fry that will make you feel like a kitchen genius.

This isn’t just another chicken recipe. This is the one you’ll scribble on a notecard and pass down. Why?

Because it’s stupidly simple yet tastes like you spent hours. The magic is in the balance. The honey brings a mellow sweetness that caramelizes beautifully, while the garlic provides that pungent, savory kick.

It’s a flavor combo that feels both nostalgic and excitingly new. Have you ever had a sauce so good you considered drinking it? Yeah, that’s this Honey Garlic Chicken Stir-Fry.

It’s the hero your boring dinner routine deserves.

Jump to Recipe

Ingredients

Gathering these ingredients is a trip to the regular grocery store, not a trek across the globe. I love a recipe that doesn’t require a special mission. The key is fresh garlic and a good quality soy sauce; they are the backbone of your savory stir-fry sauce.

Here’s your shopping list for this epic Honey Garlic Chicken Stir-Fry.

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons olive oil or avocado oil
1 head of broccoli, cut into florets
1 red bell pepper, thinly sliced
1/2 cup carrots, julienned
4-5 cloves garlic, minced (don’t be shy!)
1/3 cup honey
1/3 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
Green onions and sesame seeds for garnish

Step-by-Step Instructions

Make the honey garlic sauce. Whisk together the honey, soy sauce, rice vinegar, sesame oil, ginger, and cornstarch in a medium bowl. Doing this first is a pro-move that prevents a last-minute sauce scramble.
Cook the chicken.
Heat one tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink. Remove the chicken and set it aside on a plate.

Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
Sauté the vegetables. Add the remaining oil to the same skillet. Toss in the broccoli, bell pepper, and carrots.
Stir-fry for 5-6 minutes until they are tender-crisp. You want a bit of crunch left for the perfect texture.
Add the garlic. Push the veggies to the side and add the minced garlic to the center of the pan.
Cook for just 30 seconds until fragrant. This quick bloom unlocks all the garlic’s flavor without burning it.
Combine everything. Return the cooked chicken to the skillet.
Pour your pre-made honey garlic sauce over everything. Bring it to a simmer, stirring constantly. The sauce will thicken into a glorious, glossy coating in about 1-2 minutes.
Serve immediately.
Garnish your finished Honey Garlic Chicken Stir-Fry with sliced green onions and a sprinkle of sesame seeds. It’s best served hot over a bed of fluffy white rice or cauliflower rice.

Storage Instructions

In-text image 2

Got leftovers? Lucky you.

Let the stir-fry cool completely before storing it. Transfer it to an airtight container and keep it in the fridge. It will stay fresh for up to 4 days.

For longer storage, you can freeze it. Portion it into freezer-safe bags or containers. It will keep its quality for about 3 months.

Thaw overnight in the fridge before reheating gently on the stove.

Why You’ll Love This Honey Garlic Chicken Stir-Fry

It’s a 30-Minute Miracle. From fridge to table in half an hour, this recipe is faster than arguing about what to order.
It’s a Certified Crowd-Pleaser. Picky kids, hungry partners, dinner guests—this dish wins over everyone. The flavor is universally adored.
It’s Surprisingly Healthy. Packed with lean protein and colorful vegetables, it’s a balanced meal that doesn’t feel like a “health food” punishment.

Common Mistakes to Avoid

Using bottled minced garlic. IMO, it just doesn’t have the same punch. Fresh is best for this honey garlic sauce.
Overcrowding the pan. This is the #1 reason for soggy stir-fry.
Cook in batches if your pan is small. You want sear, not steam.
Adding the sauce without cornstarch. The cornstarch is non-negotiable for that thick, restaurant-style glaze that sticks to the food.
Overcooking the vegetables. A little crunch is a good thing! Mushy veggies are a culinary tragedy.

Alternatives and Variations

This recipe is a fantastic template.

Don’t have chicken? Use shrimp, beef, or firm tofu. For a vegan Honey Garlic Chicken Stir-Fry, swap the chicken for extra-firm tofu and use agave instead of honey.

Need it gluten-free? Tamari is your best friend. You can also swap the veggies for whatever you have—snap peas, mushrooms, and water chestnuts are all amazing additions.

Feeling spicy? A teaspoon of sriracha or some red pepper flakes in the sauce will kick it up a notch.

Can I freeze this?

Absolutely! This Honey Garlic Chicken Stir-Fry freezes beautifully.

Just make sure it’s completely cool before portioning it into freezer-safe containers. It’s a lifesaver for future busy nights.

What’s the best substitute for honey?

If you’re out of honey, pure maple syrup is the closest substitute in terms of flavor and viscosity. Agave nectar will also work in a pinch for a vegan version.

How long does it stay fresh?

When stored properly in an airtight container in the refrigerator, your stir-fry will stay fresh and delicious for 3 to 4 days.

Reheat it on the stovetop with a tiny splash of water to loosen the sauce.

Is this kid-friendly?

This is one of the most kid-approved dinners in my rotation. The sweet honey garlic sauce is usually a huge hit. You can even chop the veggies smaller to help them blend in.

Can I prep it ahead of time?

Yes!

You can be a meal prep hero. Chop all the vegetables and chicken, and mix the sauce up to 2 days in advance. Store everything separately in the fridge.

When dinner time hits, just cook and assemble.