Description
A flavorful and easy Honey Garlic Chicken Stir Fry featuring tender chicken thighs cooked to perfection with a savory honey garlic sauce and crisp vegetables, perfect for a quick and satisfying weeknight dinner.
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 & 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 Oil & Garnish
- 2 tablespoons refined avocado oil
- 1 teaspoon sesame seeds (optional for garnish)
Instructions
- Prepare the sauce: In a bowl, whisk together the low sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger root, minced garlic, and Sambal Oelek until well combined. Set aside.
- Coat the chicken: Toss the chicken thigh pieces with cornstarch, kosher salt, and black pepper until fully coated. This helps to create a crispy exterior when cooked. Set aside.
- Cook the vegetables: Heat a sauté pan over medium-high heat and add one tablespoon of avocado oil. Add the sliced red bell pepper and snap peas, stirring frequently. Cook them until they start to brown and blister, about 4-5 minutes. Remove the vegetables from the pan and set aside.
- Cook the chicken: Add the remaining tablespoon of avocado oil to the pan and heat to a hot temperature, adjusting as needed to prevent burning. Add the chicken pieces in a single layer, avoiding overcrowding; cook in batches if necessary. Brown the chicken for 3-4 minutes per side until cooked through and golden.
- Combine and finish: Return the cooked vegetables to the pan with the chicken. Pour in the prepared sauce and stir well, scraping up any browned bits from the bottom of the pan. Cook everything together for 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Serve: Garnish with optional sesame seeds. Serve hot over steamed rice or your preferred side.
Notes
- For a spicier dish, add more Sambal Oelek or a pinch of red pepper flakes.
- If you want a gluten-free version, use tamari or gluten-free soy sauce.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- The carrots can be sliced into matchsticks instead of coins if preferred.
- Leftovers store well in the refrigerator for up to 3 days.
