Honey Garlic Chicken Stir-Fry

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry
Honey Garlic Chicken Stir-Fry - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
2tspcornstarch
1tbspwater
3tspolive oil
1lbchicken breast
1garlic
3tbsphoney
2tbspsoy sauce
salt
black pepper
16ozfrozen broccoli stir-fry vegetable blend
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the slurry

    Stir the cornstarch and cold water together in a small bowl until smooth. Set it aside — you'll need it at the end to thicken the sauce.

  1. 2

    Cook the chicken

    Cut the chicken breast into 1-inch pieces and mince the garlic. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Add the chicken and garlic and stir-fry 1 minute. Add the honey, soy sauce, and a pinch each of salt and pepper; cook and stir until the chicken is no longer pink, 2 to 3 minutes. Move it to a plate.

  2. 3

    Stir-fry the veg

    In the same pan, add the last teaspoon of oil and the frozen vegetable blend. Stir-fry just until tender, 4 to 5 minutes — no need to thaw first.

  3. 4

    Bring it together

    Return the chicken to the pan. Give the cornstarch slurry a quick stir and pour it in. Bring to a boil, then cook and stir until the sauce thickens and coats everything, about 1 minute. Serve over rice.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Honey Garlic Chicken Stir-Fry

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 2 tsp cornstarch
  • 1 tbsp water
  • 3 tsp olive oil
  • 1 lb chicken breast
  • 1 garlic
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • salt
  • black pepper
  • 16 oz frozen broccoli stir-fry vegetable blend

Instructions

  1. Mix the slurryStir the cornstarch and cold water together in a small bowl until smooth. Set it aside — you'll need it at the end to thicken the sauce.
  2. Cook the chickenCut the chicken breast into 1-inch pieces and mince the garlic. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Add the chicken and garlic and stir-fry 1 minute. Add the honey, soy sauce, and a pinch each of salt and pepper; cook and stir until the chicken is no longer pink, 2 to 3 minutes. Move it to a plate.
  3. Stir-fry the vegIn the same pan, add the last teaspoon of oil and the frozen vegetable blend. Stir-fry just until tender, 4 to 5 minutes — no need to thaw first.
  4. Bring it togetherReturn the chicken to the pan. Give the cornstarch slurry a quick stir and pour it in. Bring to a boil, then cook and stir until the sauce thickens and coats everything, about 1 minute. Serve over rice.

Notes & Tips

This is the whole point of a weeknight: real dinner, 30 minutes, one pan. Two things make it work. First, the cornstarch slurry — don't skip it and don't dump raw cornstarch in the pan, or the sauce won't thicken. Mix it with cold water first. Second, keep the heat high and keep things moving; a stir-fry that sits gets soggy. Frozen veg is your friend here — it goes straight in from the freezer, no thawing, and it's already cut. Want more sauce to soak the rice? Double the honey and soy. A little grated ginger in with the garlic is never a bad idea.