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Easy Honey Garlic Chicken Stir Fry – Quick 20-Minute Recipe

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Meat (Fleishig)

Honey garlic chicken stir-fry is a fast weeknight dinner. Chicken thighs are tossed in cornstarch and seared in a very hot pan, then stir-fried with bell pepper, onion and snap peas in a glossy honey, soy, rice vinegar, garlic and ginger sauce.

High Heat, Don’t Crowd

Heat the wok or skillet until smoking before adding oil. Add the chicken in a single layer and leave it for at least two minutes to get a golden sear; crowding the pan steams the meat. Cook the vegetables quickly so they stay crisp, then add the sauce and chicken and toss until glossy. Thighs stay more tender than breasts.

Kosher Notes

This is a meat (fleishig) recipe. Use soy sauce with a reliable hechsher. Kosher chicken is salted during koshering, so you may want to reduce the salt.

Variations

Broccoli, carrots or mushrooms work in place of the vegetables. The sauce keeps for 2 days.

Easy Honey Garlic Chicken Stir Fry – Quick 20-Minute Recipe
This 20-minute honey garlic chicken stir fry delivers restaurant-quality results at home with perfectly cooked chicken and crisp vegetables in a glossy, flavorful sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Sauce
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 tsp red pepper flakes optional
For the Stir Fry
  • 3 tbsp vegetable oil divided
  • 1 large bell pepper sliced
  • 1 medium onion sliced
  • 1 cup snap peas trimmed
  • 2 green onions scallions sliced
  • 1 tbsp sesame seeds for garnish

What I use for this recipe

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Method
 

Prep
  1. In a medium bowl, toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated. Set aside.
  2. In a small bowl, whisk together honey, soy sauce, rice vinegar, and 1 tablespoon cornstarch until smooth. Stir in minced garlic, ginger, and red pepper flakes if using. Set sauce aside.
Cook
  1. Heat a large wok or skillet over high heat until smoking. Add 2 tablespoons oil and swirl to coat.
  2. Add chicken in a single layer, don't overcrowd. Cook without stirring for 2-3 minutes until golden brown on bottom. Stir and cook another 2-3 minutes until cooked through. Transfer to a plate.
  3. Add remaining 1 tablespoon oil to the pan. Add bell pepper and onion, stir fry for 2 minutes until slightly softened but still crisp.
  4. Add snap peas and cook for 1 minute more.
  5. Return chicken to the pan and give the sauce a quick stir. Pour sauce over everything and toss until chicken and vegetables are evenly coated and sauce thickens, about 1-2 minutes.
  6. Remove from heat, sprinkle with sliced scallions and sesame seeds. Serve immediately over rice.

Notes

Chicken thighs work better than breasts here because they stay more tender and flavorful. If using breasts, be careful not to overcook. You can substitute the vegetables with broccoli, carrots, mushrooms, or whatever you have on hand. Just adjust cooking times accordingly. The sauce can be made up to 2 days ahead and stored in the fridge.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 15g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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