Name: Quick Honey Garlic Chicken Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian‑Inspired
Ingredients: 1 tablespoon + 1 teaspoon vegetable oil (divided); 1 cup thinly sliced peeled carrots; 2 cups broccoli florets; 1 lb boneless skinless chicken breasts, cut into 1‑inch pieces; 4 cloves garlic, minced; 1/4 cup low‑sodium chicken broth (or water); 1/4 cup soy sauce; 3 tablespoons honey; 2 teaspoons cornstarch; Salt and pepper to taste

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This Quick Honey Garlic Chicken Stir-Fry is my go-to when time is short but I still want something flavorful and satisfying. With tender chicken, crisp veggies, and a glossy honey garlic sauce, it’s everything I want in a fast, homemade dinner. It comes together in just 30 minutes, making it ideal for weeknights or whenever I need to whip up a meal without fuss.

Quick Honey Garlic Chicken Stir-Fry

Why You’ll Love This Recipe

I love how this recipe ticks all the boxes: quick, easy, flavorful, and adaptable. The sweet and savory sauce wraps perfectly around the juicy chicken and crisp vegetables. It’s a complete meal in one pan, and I can switch up the veggies or even the protein depending on what I have on hand. It’s perfect for busy nights or when I want something comforting without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon + 1 teaspoon vegetable oil (divided use)
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
1/4 cup low sodium chicken broth (or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
Salt and pepper to taste

Directions

Step 1: Sauté the Vegetables
I heat 1 teaspoon of oil in a large pan over medium heat, then toss in the carrots and broccoli. I cook them for about 4 minutes—just enough to soften while keeping a bit of crunch. Then I remove them from the pan and set them aside.

Step 2: Cook the Chicken
After wiping the pan clean and cranking the heat to high, I add the remaining tablespoon of oil. I season the chicken with salt and pepper, add it in a single layer, and cook for 3–4 minutes per side until nicely browned and cooked through.

Step 3: Infuse with Garlic
Next, I stir in the minced garlic and let it cook for about 30 seconds until it’s fragrant. That quick sauté really deepens the flavor of the dish.

Step 4: Combine and Heat Through
I return the vegetables to the pan, give everything a good toss, and cook for another 2 minutes to warm everything up.

Step 5: Make the Sauce
In a small bowl, I whisk together the broth, soy sauce, and honey. I also mix the cornstarch with a tablespoon of cold water separately. I pour the sauce over the chicken and vegetables, then stir in the cornstarch slurry. I let it come to a boil while stirring constantly until the sauce thickens—usually about a minute. Then it’s ready to serve.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes switch out the chicken for shrimp or beef strips if I want to change things up.
For a vegetarian version, I like to use tofu or tempeh—just sear it the same way as the chicken.
I’ve added snow peas, red bell peppers, and even zucchini depending on what I have in the fridge.
I occasionally add red pepper flakes or a squirt of sriracha for a spicy kick.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I usually do it in a skillet over low heat so the sauce stays smooth and the chicken doesn’t dry out. The microwave works in a pinch too—just be sure to stir halfway through.

FAQs

Can I use frozen vegetables for this stir-fry?

Yes, I’ve used frozen veggies in a pinch. I just make sure to thaw and drain them first so they don’t water down the sauce.

What’s the best way to make this dish gluten-free?

I substitute regular soy sauce with tamari or a gluten-free soy sauce. Everything else in the recipe is naturally gluten-free.

Can I double the sauce?

Definitely. If I want extra sauce to pour over rice, I just double all the sauce ingredients and adjust the cornstarch to keep the thickness right.

Is this dish good for meal prep?

Yes, I often make a double batch and store it in individual containers with rice. It reheats well and stays flavorful for several days.

Can I cook everything at once in one pan?

Technically yes, but I prefer to cook the chicken and vegetables separately to keep the textures just right—crisp veggies and juicy chicken.

Conclusion

This Quick Honey Garlic Chicken Stir-Fry is one of those recipes I keep coming back to. It’s easy, adaptable, and full of flavor. Whether I’m looking to use up leftover veggies or just need a reliable weeknight meal, this stir-fry always delivers.