Spicy Honey Glazed Chicken Stir Fry for an Easy Weeknight Win

Ever stare into the fridge at 5 PM, hoping dinner will magically assemble itself? I’ve been there more times than I can count, especially after a long day of dad duties. That’s exactly why this Spicy Honey Glazed Chicken Stir Fry is my go-to lifesaver. It’s the perfect answer to the eternal question of what to make for dinner. It comes together in about 30 minutes, uses mostly pantry staples, and hits that incredible sweet-and-spicy spot that everyone in my house loves. Seriously, is there anything better than a meal that’s fast, flavorful, and makes the whole kitchen smell amazing?

Top Reasons To Make It

• It’s incredibly fast. From start to finish, you’re looking at about 30 minutes, making it a perfect solution for those busy weeknights.
• The flavor is a total knockout. The combination of spicy chili and sweet, sticky honey is downright addictive.
• It’s a fantastic way to clean out the veggie drawer. Got a lonely bell pepper or a half-bag of carrots? Toss them in!
• This recipe is a budget-friendly hero. It stretches one pound of chicken to feed a family, making it one of those cheap dinners for a family that feels anything but.
• Leftovers are just as good, if not better, the next day for lunch.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: The main protein that soaks up all the glorious sauce.
• 2 tablespoons olive oil or avocado oil: For sautéing and getting a nice sear on the chicken.
• 1 red bell pepper, sliced: Adds a sweet crunch and vibrant color.
• 1 cup broccoli florets: For that classic stir-fry texture and a healthy green boost.
• 1/2 cup snap peas: Brings a fresh, crisp element to the dish.
• 3 cloves garlic, minced: The essential aromatic base for deep flavor.
• 1 tablespoon fresh ginger, grated: Adds a warm, zesty kick that pairs perfectly with the honey.
• 1/3 cup honey: Creates the sweet, sticky glaze that makes this dish so irresistible.
• 3 tablespoons soy sauce (or tamari for gluten-free): Provides the salty, savory umami backbone.
• 1 tablespoon sriracha or chili garlic sauce: This is where the ‘spicy’ comes from—adjust to your heat preference!
• 1 tablespoon rice vinegar: A splash of acidity to balance the sweetness.
• 1 tablespoon cornstarch: The key to thickening the sauce so it clings to every bite.
• Sesame seeds and sliced green onions for garnish: For a finishing touch of nutty flavor and fresh color.

Instructions

1. First, prep your ingredients. Cut the chicken into evenly sized pieces and chop all your vegetables. This is called ‘mise en place,’ and it makes the cooking process so smooth and stress-free.
2. In a small bowl, whisk together the honey, soy sauce, sriracha, rice vinegar, and cornstarch until the cornstarch is fully dissolved. Set this sauce aside.
3. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden brown color. Transfer the chicken to a clean plate.
4. Add the remaining tablespoon of oil to the same skillet. Toss in the bell pepper and broccoli and stir-fry for about 4-5 minutes, until they just start to soften.
5. Add the snap peas, garlic, and ginger to the skillet. Cook for another minute until fragrant. You’ll know it’s ready when the smell makes your stomach rumble.
6. Return the cooked chicken to the skillet with the vegetables. Give your sauce mixture a quick re-whisk (the cornstarch can settle) and pour it over everything.
7. Stir continuously. The sauce will begin to bubble and thicken within 1-2 minutes, coating the chicken and vegetables in a glossy, beautiful glaze.
8. Remove from heat. Garnish with sesame seeds and green onions. Serve immediately over rice, quinoa, or noodles for a complete and satisfying meal.

Cooking Method Notes

This Spicy Honey Glazed Chicken Stir Fry is designed for a standard skillet, but it’s a versatile friend. If you’re using a wok, even better—you’ll get a fantastic sear. The most important tip is to have all your ingredients prepped and within arm’s reach before you turn on the heat. Stir-frying is a fast process, and there’s no time to chop garlic once the chicken is sizzling. And don’t crowd the pan when cooking the chicken; if you add too much at once, it will steam instead of sear. Giving the pieces a little space is the secret to getting that perfect, golden-brown crust.

Variations & Substitutions

• Protein Swap: Not a chicken person? Thinly sliced beef, shrimp, or even firm tofu or chickpeas work wonderfully here.
• Veggie Delight: Use whatever vegetables you have on hand. Zucchini, mushrooms, carrots, or onions would all be fantastic additions.
• Heat Level: Honestly, if you’re sensitive to spice, start with a teaspoon of sriracha and add more at the end if you want it. For extra heat, add a pinch of red pepper flakes with the sauce.
• Gluten-Free: Simply ensure you use tamari or a certified gluten-free soy sauce.
• Less Sweet: If you prefer a tangier glaze, you can reduce the honey to 1/4 cup and add an extra tablespoon of broth or water.

Serving Ideas & Pairings

This stir fry is a complete meal when served over a bed of fluffy white or brown rice. But don’t stop there! It’s also fantastic with quinoa, soba noodles, or even cauliflower rice for a lighter option. For a simple side, a quick cucumber salad with a drizzle of rice vinegar provides a cool, refreshing contrast to the spicy-sweet chicken. So good.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3-4 days. To reheat, I strongly recommend using a skillet over medium heat with a tiny splash of water or broth to revive the sauce. The microwave can work in a pinch, but it tends to make the vegetables a bit soft. You can also freeze this dish for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

• Can I make this Spicy Honey Glazed Chicken Stir Fry ahead of time? Absolutely. You can chop the vegetables and whisk the sauce a day in advance. Store them separately in the fridge. When you’re ready to cook, it’ll come together in a flash.
• What’s the best way to cut chicken for stir fry? Slightly freezing the chicken for 15-20 minutes first makes it much easier to slice into thin, even pieces.
• My sauce isn’t thickening. What happened? The cornstarch might not have been fully dissolved, or the heat wasn’t high enough when you added it. Just mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering stir fry.
• Is this one of those healthy dinner recipes? I’d say so! It’s packed with lean protein and vegetables, and you control the amount of sodium and sugar. It’s a much healthier option than takeout.