Description
A flavorful Honey Garlic Chicken Stir Fry combining tender chicken thighs with crisp snap peas, bell peppers, and carrots, all coated in a sweet and savory honey garlic sauce. This quick and easy stir fry is perfect for a weeknight dinner and can be served over rice for a complete meal.
Ingredients
Scale
Sauce
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon ginger root (grated)
- 4 garlic cloves (minced)
- 1 teaspoon Sambal Oelek
Chicken
- 1 ½ pounds chicken thighs (cut into 1 inch pieces)
- â…“ cup corn starch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables
- 8 ounces snap peas
- 1 red bell pepper (thinly sliced)
- 1 large carrot (peeled and thinly sliced into coins)
Other
- 2 tablespoons refined avocado oil
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the sauce: Whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and Sambal Oelek in a bowl. Set the sauce aside while you prep the other ingredients.
- Coat the chicken: In a separate bowl, toss the chicken thigh pieces with cornstarch, kosher salt, and black pepper until fully coated. Set aside to prepare the vegetables.
- Cook the vegetables: Heat a sauté pan over medium-high heat and add one tablespoon of avocado oil. Add the sliced red bell pepper, snap peas, and carrot coins. Cook, stirring frequently, until the vegetables start to brown and blister—about 4 to 5 minutes. Remove the vegetables from the pan and set aside.
- Cook the chicken: Add the second tablespoon of avocado oil to the pan. Adjust the heat to keep it hot but prevent burning. Add the coated chicken pieces in a single layer without overcrowding the pan. Cook in two batches if necessary. Sear each side for 3-4 minutes until the chicken is cooked through and golden brown.
- Combine and finish: Return the cooked vegetables to the pan with the chicken. Pour the prepared sauce over the mixture. Stir well, scraping any browned bits from the bottom of the pan. Cook for 2-3 minutes until the sauce thickens and everything is fully coated.
- Garnish and serve: Sprinkle with sesame seeds if desired. Serve hot over steamed rice or your preferred side dish.
Notes
- Be careful not to overcrowd the pan when cooking chicken to ensure proper browning.
- The Sambal Oelek provides a mild heat; adjust the quantity to your spice preference.
- Use refined avocado oil for a high smoke point suitable for sautéing at high temperatures.
- Serving over jasmine or brown rice complements this dish well.
- To make this recipe gluten-free, ensure the soy sauce is tamari or another gluten-free variety.
