We glazed sizzling bites of chicken with fresh broccoli and carrots in a sweet and savory Asian-inspired stir-fry sauce. This speedy weeknight dinner is healthier and tastier than takeout — and since it’s ready to eat in just 30 minutes, it’s also faster than waiting for the delivery guy.
The only real effort involved in making a stir-fry is cutting up the meat and veggies into small pieces so they cook in a flash. Dinner will be ready “chop-chop” once everything hits the hot pan– don’t let anyone tell you you have to own a wok to make a good stir-fry.
Instead of reaching for a store-bought sauce, whip up our drool-worthy combo of honey and soy sauce. We’ve poured this foolproof sauce all over everything from shrimp to slow-cooker chicken thighs, but tonight it’s dressing up a colorful blend of wholesome vegetables and tender pieces of chicken.
Think of this stir-fry recipe as an infinitely customizable template for creating your family’s perfect meal: substitute beef, shrimp, or tofu instead of chicken; swap green beans, snow peas, or bok choy for the broccoli; or use spicy sesame oil to turn up the heat.
Honey Garlic Chicken Stir-Fry
Makes 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
- 1½ Tablespoons oil (peanut, grapeseed, canola, or extra-light olive oil are best for stir-fries)
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 cups broccoli florets
- 1 cup thinly sliced carrots
- 2 – 3 cloves garlic, minced
- 3 Tablespoons honey
- ¼ cup soy sauce (low sodium is OK)
- ¼ cup chicken broth (low sodium is ok) or water
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with 2 teaspoons of water
- ¼ cup sliced scallions, (optional garnish)
- Heat the oil in a large pan over medium heat.
- Season the chicken pieces with salt and pepper, and add them to the pan in a single layer (you may need to cook the chicken in batches if your pan is smaller). Cook the chicken for 3 to 4 minutes per side, or until it’s golden brown and mostly cooked through.
- Add the broccoli and carrots and cook until they’re tender, about 3 to 5 minutes. Add the minced garlic and cook until it’s fragrant, about 30 seconds.
- Add the honey, soy sauce, chicken broth, and sesame oil to the pan. Add the cornstarch and water mixture, bring the sauce to a simmer, and cook, stirring often, until it’s just thickened, about 2 to 3 minutes. Taste the sauce and adjust the seasoning if needed.
- Serve warm with white or brown rice.
Recipe adapted from Dinner at the Zoo.