Description
Simple honey garlic chicken stir fry brings together sweet and savory flavors from Chinese cuisine. Juicy chicken pieces merge with crisp vegetables in a glossy sauce that elevates home cooking to restaurant-quality deliciousness you’ll savor.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups (200 g) broccoli florets
- 1 bell pepper (red, yellow, or green), sliced
- 1 carrot, thinly sliced
- 1 cup (100 g) snap peas or snow peas
- ¼ cup (60 ml) soy sauce (low-sodium preferred)
- 3 tbsps honey
- 2 cloves garlic, minced
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tsps sesame oil
- 2 tbsps cornstarch
- 2 tbsps vegetable oil
- ¼ cup (60 ml) water
- Sesame seeds (optional, for garnish)
- Green onions (optional, for garnish)
Instructions
- Preparation: Dust chicken pieces thoroughly with cornstarch, creating an even coating that ensures a crispy, golden exterior during high-heat cooking.
- Searing Protein: Heat wok or skillet until smoking hot, then rapidly sear chicken in batches to develop a rich, caramelized surface without overcrowding the pan.
- Aromatic Base: Quickly toast minced garlic in the same pan, releasing its intense fragrance and building a flavor foundation for the entire dish.
- Vegetable Integration: Toss sliced vegetables into the pan, stir-frying swiftly to maintain vibrant colors and preserve their crisp, fresh texture.
- Sauce Creation: Whisk honey, soy sauce, and complementary seasonings into a glossy, harmonious blend that will envelop and elevate the dish’s flavor profile.
- Final Fusion: Reintroduce seared chicken to the pan, pour the prepared sauce over the ingredients, and gently toss to ensure complete, even coating.
- Finishing Touch: Allow the stir-fry to simmer briefly, letting the sauce caramelize and intensify, then plate and garnish with chopped green onions or sesame seeds for added visual and textural complexity.
Notes
- Cornstarch Coating Strategy: Ensure chicken is completely and evenly covered with cornstarch to achieve a perfectly crispy exterior that locks in moisture and creates a delightful golden-brown crust.
- High-Heat Technique: Preheat your wok or skillet to extremely high temperature before adding oil, which prevents sticking and helps create restaurant-quality sear marks on the chicken.
- Batch Cooking Method: Sauté chicken in separate batches to maintain high pan temperature, allowing each piece to develop a beautiful golden crust without overcrowding and steaming the meat.
- Vegetable Crunch Preservation: Stir-fry vegetables quickly and at high heat to maintain their vibrant color, crisp texture, and nutritional value, preventing them from becoming soggy or overcooked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg