Honey Garlic Chicken Stir Fry (Print Version)
Juicy chicken, broccoli, carrots, and honey garlic sauce make a quick, satisfying dinner.
# Ingredients:
→ Vegetables
01 -
1 cup thinly sliced peeled carrots
02 -
2 cups broccoli florets
→ Poultry
03 -
450 g boneless, skinless chicken breasts, cut into 2.5 cm pieces
→ Aromatics and Sauces
04 -
4 cloves garlic, minced
05 -
60 ml low sodium chicken broth or water
06 -
60 ml soy sauce
07 -
3 tablespoons honey
08 -
2 teaspoons cornstarch
→ Cooking Oils and Seasonings
09 -
20 ml vegetable oil, divided
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat 5 ml vegetable oil in a large pan over medium heat. Add the sliced carrots and broccoli florets. Cook for approximately 4 minutes until vegetables are just tender. Transfer to a plate and cover to retain warmth.
02 -
Wipe the pan clean with a paper towel and increase the heat to high. Add the remaining 15 ml vegetable oil.
03 -
Season the chicken pieces lightly with salt and pepper. Place the pieces in the pan in a single layer. Sear for 3-4 minutes on each side or until golden brown and fully cooked. Work in batches if necessary for even browning.
04 -
Reduce heat to medium. Add the minced garlic to the pan and sauté for 30 seconds until aromatic.
05 -
Return the cooked vegetables to the pan. Stir-fry together for 2 minutes until vegetables are heated through.
06 -
In a bowl, whisk the chicken broth (or water), honey, and soy sauce until well combined.
07 -
Pour the prepared sauce over the chicken and vegetables. Stir to coat evenly. Cook for 30 seconds.
08 -
In a small bowl, mix the cornstarch with 15 ml cold water to form a slurry. Add this to the pan, bring the mixture to a boil, and stir for 1 minute until the sauce begins to thicken.
09 -
Remove from heat and serve immediately. Optionally accompany with steamed rice or grains.
# Notes:
01 -
For best texture, avoid overcrowding the pan when browning chicken; work in batches if necessary.