Honey Garlic Chicken Stir Fry
Equipment
Ingredients
Chicken
- 16 oz chicken thighs, cut into bite sized cubes
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Vegetables and Aromatics
- 3 scallions, cut into ½ inch pieces with whites and greens separated
- 1 small onion, cut into thick wedges
- 3 cloves garlic, thinly sliced
Honey Garlic Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp honey
- 1 tsp sriracha
Optional Serving
- Steamed rice
Instructions
- In a bowl, combine the cubed chicken thighs with shaoxing wine, salt, and cornstarch. Mix well and marinate for 15 minutes.
- While the chicken marinates, cut the scallions into ½-inch pieces, separating the whites and greens. Slice the onion into thick wedges and thinly slice the garlic.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, minced garlic, grated ginger, honey, and sriracha. Mix thoroughly and set aside.
- Heat a pan with a bit of oil and add the chicken in a single layer. Brown for about 5 minutes, cooking through, then remove from the pan and set aside.
- In the same pan, add the sliced garlic, onions, and scallion whites. Cook until softened and fragrant.
- Add the chicken back into the pan along with the sauce. Cook, stirring frequently, until the sauce thickens and coats the chicken.
- Finish by adding the scallion greens and cook just until wilted.
- Serve over a fresh bowl of rice, or enjoy it straight from the pan.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Honey Garlic Chicken Stir Fry Recipe
- Why I Keep Making This Honey Garlic Chicken Stir Fry
- What Makes This Honey Garlic Chicken Stir Fry Stand Out
- What You’ll Need To Make Honey Garlic Chicken Stir Fry
- How to Make Honey Garlic Chicken Stir Fry
- Tips and Variations
- Frequently Asked Questions
- What to Make Next
Why I Keep Making This Honey Garlic Chicken Stir Fry
I love Honey Garlic Chicken Stir Fry because it’s not only easy, but it’s also so delicious without being super heavy. I use chicken thighs because they stay super juicy, even when overcooked, and the sauce is made of simple pantry ingredients but still has the quality of any stir fry sauce you get at a takeout restaurant. This is because the sauce is balanced with the sweetness from the honey, the salty from the soy sauces, and is fragrant from all the aromatics. The onions and scallions also are like the cherry on top too, and they each add that extra layer of texture that makes every bite so good.
What Makes This Honey Garlic Chicken Stir Fry Stand Out
For this Honey Garlic Chicken Stir Fry, I like to velvet the chicken, which not only keeps the chicken super tender but helps it brown easier. Also, to make this stir fry even better, make sure to cook the chicken in a single layer, which will help the outside actually caramelize and not steam. Another tip I use to make this Honey Garlic Chicken Stir Fry even better is to combine the sauce in a separate bowl which allows all the ingredients to be equally dispersed before they go into the stir fry, which allows for each bite to be full of every flavor from the amazing sauce.
What You’ll Need To Make Honey Garlic Chicken Stir Fry
Chicken
- 16 oz chicken thighs, cut into bite sized cubes
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Vegetables and Aromatics
- 3 scallions, cut into ½ inch pieces with whites and greens separated
- 1 small onion, cut into thick wedges
- 3 cloves garlic, thinly sliced
Honey Garlic Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp honey
- 1 tsp sriracha
Optional Serving
- Steamed rice
How to Make Honey Garlic Chicken Stir Fry
Combine the cubed chicken thighs with shaoxing wine, salt, and cornstarch and let marinate for 15 minutes until evenly coated.
Mix the dark soy sauce, light soy sauce, oyster sauce, minced garlic, grated ginger, honey, and sriracha until smooth.
Add the chicken in a single layer in an oiled pan and cook for about 5 minutes until browned and cooked through. Remove the chicken from the pan once the exterior is golden and the inside is no longer pink.
Add the sliced garlic, onion wedges, and scallion whites to the same pan and cook until softened and fragrant.
Return the chicken to the pan and pour in the sauce. Stir frequently over medium heat until the sauce thickens and coats the chicken.
Add the scallion greens and cook briefly until just wilted.
Serve immediately over steamed rice.
Tips and Variations
To get an even better sear, cook the chicken in a single layer and make sure the chicken is evenly dispersed so the chicken actually browns instead of steaming.
If you like your sauce extra thick, don’t add any cornstarch, just let the sauce reduce a little longer while stirring.
For even more texture, add any vegetables like bell peppers or peas with the onions!
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but chicken breast cooks faster and can dry out, so reduce the cooking time slightly when cooking!
Why is cornstarch used in the marinade
Cornstarch forms a light coating on the chicken that helps it the chicken stay tender, brown evenly, and also thickens the sauce once everything comes together.
Can I make this ahead of time?
This Honey Garlic Chicken Stir Fry is perfect for meal prep. You can store it in an airtight container for up to 4 days in the fridge and reheat in the microwave for 2 minutes.
What to Make Next
If you want even more chicken recipes, try my Garlic Butter Chicken!
Want another meal prep idea? You’ll love my Thai Basil Chicken!
If you want beef instead of chicken, cook my Sticky Crispy Beef!
