20-Minute Honey Garlic Chicken Stir Fry with Crunchy Veg
This 20-minute chicken stir fry features crispy-edged thighs, a rainbow of vegetables, and a glossy 5-ingredient honey-garlic-soy sauce for a fast weeknight dinner.
A reliable chicken stir fry is the ultimate 20-minute weeknight win. While many versions end up with soggy meat and limp vegetables, the secret to a restaurant-quality result lies in high heat and a simplified sauce that glazes rather than drowns.
This easy chicken stir fry uses skinless, boneless chicken thighs for maximum juiciness and a high-smoke-point oil to get those coveted charred edges. Because the sauce is a punchy mix of honey, garlic, and soy, it clings perfectly to every piece of protein and produce.
The beauty of a vegetable chicken stir fry is its flexibility. We’ve used bell peppers and snap peas for crunch, but you can clear out your crisper drawer with whatever is in season. Just keep your knife work consistent so everything cooks at the same speed.
Ingredients
The Stir Fry
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 2 tablespoons avocado oil or grapeseed oil, divided
- 1 large red bell pepper, sliced into thin strips
- 1 cup (100g) sugar snap peas, trimmed
- 1 medium carrot, peeled and sliced into matchsticks
- 2 cups (150g) broccoli florets, cut small
- 2 green onions, sliced (whites and greens separated)
The 5-Ingredient Sauce
- 1/4 cup (60ml) low-sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
Instructions
- 1
Whisk the soy sauce, honey, garlic, ginger, and cornstarch in a small bowl until the cornstarch is fully dissolved; set aside.
- 2
Pat the chicken pieces dry with paper towels to ensure they sear rather than steam.
- 3
Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat until shimmering.
- 4
Add the chicken in a single layer and cook undisturbed for 3-4 minutes until golden and crispy on one side.
- 5
Tir the chicken and cook for another 2-3 minutes until cooked through, then remove from the pan and set aside on a plate.
- 6
Wipe the pan if needed, add the remaining tablespoon of oil, and toss in the bell pepper, snap peas, carrot, broccoli, and the whites of the green onions.
- 7
Stir-fry the vegetables for 3-4 minutes until they are bright in color and crisp-tender.
- 8
Add the cooked chicken back into the pan along with any resting juices.
- 9
Give the sauce a quick re-whisk and pour it over the chicken and vegetables.
- 10
Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything evenly.
- 11
Garnish with the green onion tops and serve immediately over steamed rice or noodles.
Tips
- → Don't crowd the pan. If your skillet isn't large enough, sear the chicken in two batches to maintain the heat needed for crispy edges.
- → Prep everything before you turn on the stove. Stir-frying happens too fast to chop vegetables once the oil is hot.
- → Cut your broccoli florets small. Large chunks take too long to cook and will still be raw when the peppers are soft.
FAQ
Why does my chicken stir fry turn out watery?
This usually happens if the pan isn't hot enough or if you overload it with too many vegetables at once. The drop in temperature causes the food to release moisture and steam. Cook in batches if necessary.
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them. Thighs are more forgiving and stay juicy at high heat, whereas breasts can become dry and chalky quickly.
How do I make the vegetables more tender without burning the sauce?
If you like softer vegetables, add a splash of water or chicken broth to the pan while stir-frying the veg and cover with a lid for 60 seconds to steam them before adding the sauce.
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