This easy Honey Garlic Chicken Stir Fry features tender chicken, crisp broccoli, and colorful bell peppers tossed in a savory soy-and-honey sauce. It cooks quickly and makes a satisfying weeknight dinner when served over rice.

Light and flavorful, this stir fry is ready from start to finish in about 30 minutes, making it ideal for busy evenings or quick meal prep. The sauce balances sweet honey with salty soy, while garlic and a pinch of crushed red pepper add depth and a hint of heat.

Tips for the Recipe

• To make this recipe spicier: Add more crushed red pepper flakes to taste. Start with small increments and taste as you go.
• Don’t overcook the vegetables: Sauté the broccoli and peppers until they are just tender-crisp; they will continue to soften slightly when the sauce is added.
• Freeze for convenience: You can freeze the raw cubed chicken and the prepared sauce separately for up to three months. Thaw in the refrigerator for 24 hours before cooking.

Popular Substitutions & Additions

• Chicken: Use boneless skinless chicken thighs in place of breast for a juicier result.
• Vegetables: Add mushrooms, zucchini, or carrots for more variety and texture.

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If you try this Honey Garlic Chicken Stir Fry, I’d love to see your photos on Instagram. Tag your post with #azbrecipes or #azestybiterecipes so I can find your creations. Enjoy!

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Honey Garlic Chicken Stir Fry

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

This straightforward recipe combines cubed chicken, broccoli, and bell peppers in a honey-soy sauce for a balanced sweet-and-savory stir fry that’s quick to prepare.

Ingredients

• 2 lbs boneless, skinless chicken breast, cubed
• salt & pepper to taste
• 2 tablespoons olive oil, divided
• 2 cups broccoli florets
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• 3 garlic cloves, minced

For the sauce:

• ½ cup chicken broth
• ¼ cup water
• ¼ cup soy sauce
• ¼ cup honey
• 1 tablespoon corn starch
• ¼ tsp crushed red pepper flakes

Optional for garnish:

• 1 teaspoon sesame seeds
• 2 green onions, sliced

Instructions

1. Slice the chicken into roughly 1-inch cubes.
2. In a small bowl, whisk together the chicken broth, water, soy sauce, honey, cornstarch, and crushed red pepper flakes until smooth.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook 5–7 minutes until cooked through. Remove the chicken and set aside.
4. Add the remaining 1 tablespoon oil to the skillet. Sauté the broccoli and sliced bell peppers, stirring, until just tender-crisp.
5. Return the chicken to the pan, add the minced garlic, and cook for an additional minute.
6. Pour the prepared sauce into the skillet and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.
7. Serve over cooked rice if desired, and garnish with sliced green onions and sesame seeds.

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