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- 1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips - 2 tablespoons honey - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup low-sodium soy sauce - 1 tablespoon sesame oil - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup snap peas - 2 tablespoons olive oil - 1/4 cup green onions, chopped (for garnish) - Sesame seeds (for garnish) - Cooked jasmine rice or quinoa, for serving You will need a few key tools to make this dish. - A large non-stick skillet or wok - A medium bowl for mixing the sauce - A whisk or fork to blend the sauce - A cutting board and knife for chopping ingredients - A spatula for stirring You can switch up some ingredients if needed. - Use chicken breast instead of thighs for a leaner option. - Swap honey for maple syrup for a vegan twist. - Choose tamari sauce if you're gluten-free. - Add different vegetables like zucchini or mushrooms for variety. - Use rice noodles instead of jasmine rice or quinoa for a fun change. Start by making the sauce. In a medium bowl, whisk together 2 tablespoons of honey, 4 cloves of minced garlic, and 1 tablespoon of grated ginger. Add 1/4 cup of low-sodium soy sauce and 1 tablespoon of sesame oil. Mix it well and set it aside. This sauce gives the chicken its sweet and savory flavor. Next, heat 1 tablespoon of olive oil in a large non-stick skillet or wok. Make sure your pan is hot before adding the chicken. Place 1 pound of sliced boneless, skinless chicken thighs in the pan. Cook the chicken for about 5 to 7 minutes. Stir frequently to ensure even cooking. The chicken should turn golden brown and be fully cooked. Once done, remove it from the pan and set it aside. In the same pan, add another tablespoon of olive oil. Now, toss in 1 sliced bell pepper, 1 cup of broccoli florets, 1 julienned carrot, and 1 cup of snap peas. Sauté these vegetables for about 3 to 4 minutes. You want them to be tender but still crisp. This keeps the veggies vibrant and full of flavor. Return the cooked chicken to the pan with the veggies. Pour the honey garlic sauce over everything. Stir well to combine and cook for an additional 2 minutes. This allows the sauce to thicken and coat the chicken and vegetables nicely. Once it’s done, remove it from the heat. Garnish with chopped green onions and sesame seeds. Enjoy your colorful and tasty dish! To get the best flavor in your Honey Garlic Chicken Stir Fry, use fresh ingredients. Fresh garlic and ginger make a big difference. They add a bright, bold taste. Use low-sodium soy sauce to keep the dish balanced. Honey adds sweetness, but not too much. You can adjust the honey based on your taste. If you want more flavor, add a splash of rice vinegar. This gives a nice tang. When cooking chicken, keep the heat high. This helps to sear the meat quickly. Slice the chicken thighs thinly for even cooking. I recommend using a non-stick skillet or wok. This prevents sticking and makes stirring easy. Cook the chicken until it is golden brown. It should take about 5-7 minutes. Don't overcook; this keeps it juicy and tender. Always return the chicken to the pan after cooking the veggies. This allows the chicken to soak up all the sauce. Serve your stir fry over jasmine rice or quinoa. This adds a nice base to the dish. Drizzle any extra sauce from the pan on top. It adds more flavor and moisture. For a pop of color, garnish with green onions and sesame seeds. You can also add sliced cucumbers or radishes for crunch. Enjoy this meal with your family or friends for a quick weeknight dinner! {{image_2}} You can easily make a vegetarian version of honey garlic stir fry. Simply swap out the chicken for tofu or tempeh. Use firm tofu, as it holds its shape well. Cut the tofu into cubes, then follow the same cooking steps as the chicken. This adds a lovely texture and absorbs the sauce's flavor. You can also add mushrooms for an extra umami taste. If you want to try different proteins, there are many choices. Shrimp works great and cooks quickly. Just sauté it for about 3-4 minutes until pink. You can also use beef or pork; thinly slice these meats for fast cooking. A great option is to use turkey, which is lean and full of flavor. Adjust the cooking time based on the protein you pick. Adding more vegetables can enhance the dish’s nutrition and flavor. Try adding bell peppers in different colors for a vibrant look. Zucchini is another great choice; slice it thinly and add it to the mix. You can add baby corn or even bok choy for a crunchy bite. More greens like spinach or kale can boost health benefits. Just remember to adjust cooking times to keep everything crisp-tender. Store leftover Honey Garlic Chicken Stir Fry in an airtight container. Keep it in the fridge. It will stay fresh for up to three days. Labeling the container helps you remember when you made it. When you're ready to eat, check for any signs of spoilage. You can freeze this stir fry for later meals. Place it in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. Honey Garlic Chicken Stir Fry can last up to three months in the freezer. When you're ready to use it, thaw it overnight in the fridge. To reheat, you have a few options. The best way is to use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally for even heating. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it is heated through before serving. Enjoy your tasty meal again! Yes, you can! This recipe works well with pork, beef, or shrimp. Just cut the meat into thin strips like the chicken. Make sure to adjust the cooking time based on the meat you choose. For example, beef may need a bit more time to cook through. This Honey Garlic Chicken Stir Fry is not spicy. It focuses on sweet and savory flavors. If you want some heat, add red pepper flakes or a dash of sriracha. Start with a little, and taste as you go. You can always add more if you like it spicy! I love serving this stir fry over jasmine rice or quinoa. Both options soak up the sauce well. You can also add a side of steamed vegetables or a light salad for freshness. Try a simple cucumber salad for a nice crunch! This guide covered all you need to know about making Honey Garlic Chicken Stir Fry. We explored the ingredients, equipment, and tasty alternatives. The step-by-step instructions help you prepare the sauce, cook the chicken, and sauté the veggies with ease. Plus, I shared tips to boost flavor and serving ideas. You can even try variations to suit your taste. Lastly, storing and reheating tips ensure you enjoy your dish later. Now, get cooking and enjoy a meal that’s both delicious and fun to make!

Honey Garlic Chicken Stir Fry

Savor the deliciousness of Honey Garlic Chicken Stir Fry! This easy recipe combines tender chicken thighs with vibrant vegetables and a mouthwatering honey garlic sauce for a quick weeknight dinner. In just 25 minutes, you can enjoy a flavorful dish that’s perfect over jasmine rice or quinoa. Click through to explore the full recipe and elevate your cooking with this irresistible stir-fry!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips

2 tablespoons honey

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup low-sodium soy sauce

1 tablespoon sesame oil

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 carrot, julienned

1 cup snap peas

2 tablespoons olive oil

1/4 cup green onions, chopped (for garnish)

Sesame seeds (for garnish)

Cooked jasmine rice or quinoa, for serving

Instructions
 

In a medium bowl, whisk together honey, minced garlic, grated ginger, soy sauce, and sesame oil to create the stir fry sauce. Set aside.

    Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the sliced chicken thighs.

      Cook the chicken for about 5-7 minutes, stirring frequently until the chicken is golden and cooked through. Remove the chicken from the pan and set aside.

        In the same pan, add the other tablespoon of olive oil. Add the bell pepper, broccoli, carrot, and snap peas, sautéing for about 3-4 minutes until the vegetables are crisp-tender.

          Return the cooked chicken to the pan with the vegetables. Pour the honey garlic sauce over the chicken and vegetables; stir well to combine and cook for an additional 2 minutes, allowing the sauce to thicken slightly.

            Remove from heat and garnich with chopped green onions and sesame seeds.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the stir fry over a bed of jasmine rice or quinoa, and drizzle any remaining sauce from the pan over the top. Garnish with extra green onions and a sprinkle of sesame seeds for a pop of color.