Description
Honey Garlic Chicken Stir Fry is a quick and flavorful dish featuring tender chicken thighs tossed in a savory-sweet honey garlic sauce with crisp snap peas, colorful bell peppers, and carrot coins, all cooked to perfection in a hot sauté pan. This recipe blends Asian-inspired flavors with simple cooking techniques, making it perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon ginger root (grated)
- 4 garlic cloves (minced)
- 1 teaspoon Sambal Oelek
Chicken and Coating
- 1 ½ pounds chicken thighs (cut into 1 inch pieces)
- â…“ cup corn starch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables
- 8 ounces snap peas
- 1 red bell pepper (thinly sliced)
- 1 large carrot (peeled and thinly sliced into coins)
Cooking and Garnish
- 2 tablespoons refined avocado oil
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the sauce: Whisk together the low sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and Sambal Oelek in a bowl until fully combined. Set this sauce mixture aside to allow flavors to meld.
- Coat the chicken: In a separate bowl, toss the chicken thigh pieces with corn starch, kosher salt, and black pepper until all pieces are evenly coated. Set aside to rest briefly.
- Sauté the vegetables: Heat a sauté pan over medium-high heat and add one tablespoon of refined avocado oil. Add the sliced red bell pepper, snap peas, and carrot coins. Cook while stirring frequently for 4-5 minutes until vegetables start to blister and brown slightly. Remove the vegetables from the pan and set aside.
- Cook the chicken: Add the remaining tablespoon of avocado oil to the pan. Adjust the heat to keep the pan hot but avoid burning the chicken. Add the coated chicken pieces in a single layer without overcrowding; cook in batches if necessary. Brown the chicken on each side for about 3-4 minutes per side until cooked through and golden.
- Combine and finish: Return the cooked vegetables to the pan with the chicken. Pour the prepared honey garlic sauce over the mixture. Stir well, scraping the bottom of the pan to incorporate any browned bits. Continue cooking for 2-3 minutes until the sauce thickens and fully coats the chicken and vegetables. Garnish with sesame seeds if desired and serve hot, optionally over steamed rice.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- You can swap chicken thighs with chicken breasts, but thighs stay juicier and more flavorful.
- Adjust the amount of Sambal Oelek based on your preferred spice level.
- To make the dish vegetarian, substitute chicken with firm tofu and adjust cooking times accordingly.
- Serve with steamed jasmine or brown rice for a complete meal.
