Healthy Honey Garlic Chicken Stir Fry Recipe : With just the simplest sweet and savoury sauce, chicken, broccoli, and carrots are all cooked together in this recipe for honey garlic chicken stir fry. An choice for dinner that is healthy and will please the whole family!
Healthy Honey Garlic Chicken Stir Fry Recipe
Asian-inspired recipes like this tasty honey garlic chicken, stir-fried chicken and asparagus, and chicken with green beans are my go-to choices when I’m craving something quick to eat.
It appears that stir fries are now kind of my thing. Though it wasn’t my intention, my stir fry dishes have become some of my site’s most well-liked recipes. This honey garlic chicken stir fry is a perennial favourite!
INGREDIENTS
- 1 tablespoon + 1 teaspoon vegetable oil divided use
- 1 cup thinly sliced peeled carrots
- 2 cups broccoli florets
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 4 cloves garlic minced
- 1/4 cup low sodium chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- salt and pepper to taste
INSTRUCTIONS
In a big pan set over medium heat, warm up one teaspoon of oil.
When the vegetables are soft, add the broccoli and carrots and simmer for about 4 minutes.
After taking the veggies out of the pan, put them on a platter and cover it.
After using a paper towel to wipe the pan, increase the heat to high.
Pour in the last tablespoon of oil.
You might need to work in batches to put the chicken pieces to the pan in a single layer after seasoning them with salt and pepper. Cook until cooked through and golden brown, 3 to 4 minutes per side.
Cook the garlic for 30 seconds after adding it to the pan.
After adding the veggies back to the pan, sauté them for a further two minutes, or until they are thoroughly heated.
Combine the soy sauce, honey, and chicken broth in a bowl and whisk to combine.
Combine the cornflour and a tablespoon of cold water in a small bowl.
Cover the chicken and veggies with the soy sauce mixture and simmer for 30 seconds.
Bring the mixture to a boil, then add the cornflour. Cook for one further minute, or until the sauce has just begun to thicken.
If preferred, serve right away with rice.
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NOTES
To ensure that your vegetables cook evenly, chop them into pieces of a comparable size.
To ensure that the carrots cook fast, thinly slice them.
I suggest making the dish using low-sodium chicken stock to help reduce the amount of salt. If you’d rather, you can also use low-sodium soy sauce.
NUTRITION
- Calories: 263kcal
- Carbohydrates: 23g
- Protein: 29g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 65mg
- Sodium: 990mg
- Fiber: 3g
- Sugar: 17g
