Spicy Honey Garlic Chicken Stir Fry

Is there anything better than a dinner that comes together faster than you can decide what to watch? This Spicy Honey Garlic Chicken Stir Fry is my family’s go-to on those chaotic weeknights. It’s got that magical balance of sticky-sweet honey, punchy garlic, and a gentle kick of heat that wakes up your taste buds. And the best part? It’s all made in one pan, which means less cleanup and more time for, well, anything else. Honestly, this recipe is a lifesaver.

Top Reasons To Make It

• It’s on the table in about 30 minutes, perfect for those busy nights.
• You only need one skillet, making cleanup a total breeze.
• The sauce is so, so good—a perfect blend of sweet, savory, and spicy.
• It’s incredibly flexible. Don’t have broccoli? Use green beans! It’s a great way to use up whatever veggies are in the fridge.
• Even my pickiest eater gives this kid friendly dinner two thumbs up.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: Thighs stay extra tender, but breasts work great, too.
• 3 tablespoons cornstarch: This is our secret for getting that crispy-edged crust on the chicken.
• 2 tablespoons avocado or vegetable oil: A high-smoke-point oil for a good sear.
• 1 red bell pepper, sliced: Adds sweetness and a beautiful color pop.
• 1 cup broccoli florets: For a classic stir-fry crunch.
• 4-5 cloves garlic, minced: Because you can never have too much garlic.
• 1 teaspoon freshly grated ginger: Lifts the whole sauce with a little zing.

For the Spicy Honey Garlic Sauce:

• 1/3 cup soy sauce or tamari: The savory, salty base of our sauce.
• 1/3 cup honey: For that irresistible sticky sweetness.
• 2 tablespoons rice vinegar: Adds a touch of acidity to balance the richness.
• 1-2 teaspoons sriracha or chili-garlic paste: This is where the heat comes from! Adjust to your family’s preference.
• 2 tablespoons water: Just a splash to thin the sauce slightly.
• 1 tablespoon toasted sesame oil: Stirred in at the end for a nutty, aromatic finish.

Instructions

1. Prep the chicken. Toss the cubed chicken pieces with the cornstarch and a pinch of salt and pepper in a bowl until evenly coated.
2. Make the sauce. In a separate bowl or measuring cup, whisk together the soy sauce, honey, rice vinegar, sriracha, and water. Set this flavorful sauce aside.
3. Cook the chicken. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (you might need to do this in two batches to avoid steaming) and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it on a plate.
4. Sauté the veggies. Add the remaining tablespoon of oil to the same skillet. Toss in the bell pepper and broccoli and cook for 4-5 minutes until they’re tender-crisp. Add the garlic and ginger and cook for just one more minute until fragrant.
5. Bring it all together. Return the cooked chicken to the skillet. Give the sauce another quick whisk and pour it over the chicken and veggies. Bring everything to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce has thickened and beautifully glazes the chicken.
6. Finish and serve. Turn off the heat and drizzle the toasted sesame oil over the top. Give it one final stir and serve immediately over rice or noodles.

Cooking Method Tips

• Don’t overcrowd the pan! This is the golden rule of stir-frying. Cooking the chicken in batches ensures it gets a nice sear instead of steaming.
• Have all your ingredients chopped and your sauce mixed before you even turn on the stove. Stir-fries move fast, and mise en place is your best friend.
• If you like your veggies with more crunch, feel free to add them a minute or two later. If you prefer them softer, let them cook a bit longer before adding the garlic.
• The sauce thickens as it cools. If it gets too thick for your liking when reheating leftovers, just add a tablespoon of water or broth to loosen it up.
• Get the kids involved! Mine love mixing the sauce and measuring the honey. A little helper makes dinner prep more fun.

Variations & Substitutions

• Vegetarian? Swap the chicken for cubed extra-firm tofu or a can of chickpeas (pat them dry first!).
• Not a fan of heat? Simply leave out the sriracha. The honey garlic flavor is fantastic on its own.
• Mix up the veggies! Thinly sliced carrots, snap peas, mushrooms, or zucchini would all be delicious additions or swaps.
• For a richer flavor, use a tablespoon of brown sugar along with the honey.
• Out of rice vinegar? A squeeze of fresh lime juice or a dash of apple cider vinegar will work in a pinch.

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, rice noodles, or even tucked into lettuce cups for a lighter option. For a simple side, a quick cucumber salad with a little rice vinegar and sesame seeds cuts through the richness perfectly. And if you’re looking for more easy weeknight dinners that pair well, this dish goes great with a simple egg drop soup to start.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep well for 3-4 days. To reheat, the microwave works just fine—stir it every 30 seconds until hot. But for the best texture, I prefer reheating it gently in a skillet over medium-low heat, maybe with a tiny splash of water to keep the sauce from drying out. You can freeze it for up to 3 months, though the veggies will be a bit softer when thawed.

Frequently Asked Questions

• Q: Can I make this Spicy Honey Garlic Chicken Stir Fry ahead of time?
  A: Absolutely! You can chop the veggies and make the sauce a day ahead. Store them separately in the fridge. When you’re ready, the cooking process will be super quick.
• Q: My family has different spice tolerances. How can I handle that?
  A: This is a common challenge with kid friendly dinners. I make the sauce with just a little sriracha, then serve extra on the side for the adults who want more kick.
• Q: What’s the best cut of chicken to use for stir fry?
  A: I’m a big fan of thighs because they’re more forgiving and stay juicy, but chicken breasts work perfectly well if that’s what you have. Just be careful not to overcook them.
• Q: Is this recipe gluten-free?
  A: It can be! Just make sure to use tamari instead of regular soy sauce and double-check that your other ingredients, like the sriracha, are certified gluten-free.