This honey garlic chicken stir fry recipe tastes just like take-out, but it’s much healthier! This recipe is easy to make and can be ready in less than half an hour, so it’s perfect for busy days. Learn to make this recipe for yourself with step-by-step instructions below.

Honey garlic chicken stir fry with carrots and broccoli in a pan.

Why You’ll Love This Recipe

This honey garlic chicken stir fry recipe:

  • is quick and easy to make
  • doesn’t include complicated instructions or hard-to-find ingredients
  • is free from the most common food allergens

Honey Garlic Chicken Stir Fry Ingredients

  • Coconut oil: use virgin (not refined) coconut oil for that coconut-y taste.
  • Carrots: the thinner you slice them, the quicker they’ll cook.
  • Broccoli: chopped. If you want to use the stems, cut them smaller so they cook well.
  • Chicken breast: boneless and skinless. You will chop/cube the breasts.
  • Garlic: 2-3 cloves, depending on your preferences.
  • Low-Sodium Chicken broth: the base for the sauce.
  • Soy sauce: if needed, use gluten-free or soy-free (coconut aminos).
  • Honey: adds a touch of sweetness.
  • Tapioca starch: thickens the sauce (similar to corn starch).
  • Salt and pepper: to taste.
  • Garnish (optional): sesame seeds, chopped green onions, cashews, etc.

Substitutions and Variations

  • Coconut oil – alternatively, use olive oil, avocado oil, canola oil, or butter.
  • Vegetables – add mushrooms, onions, baby corn, snow peas, green beans, bok choy, asparagus, bell peppers, or cauliflower.
  • Honey – maple syrup is my favorite substitute, but you can also try corn syrup or molasses.
  • Tapioca starch – if you don’t have tapioca starch, you can use half the called-for amount in corn starch.

How to Make Honey Garlic Chicken Stir Fry

  1. Melt the coconut oil in a large frying pan over medium heat. 
  2. Add the cubed chicken breast to the pan. Cook until the chicken reaches an internal temperature of 165F and is seared\browned (about 4-5 minutes).
  3. Remove the chicken from the pan and set aside in a bowl.
  4. Melt another tablespoon of coconut oil in the pan. 
  5. Add the carrots and broccoli and saute until tender but still firm (about 3-5 minutes).
  6. Add the garlic and toss. Add the chicken back in and let it simmer while you prepare the sauce.
  7. Mix the chicken broth, soy sauce, tapioca starch, and honey in a measuring cup or small bowl.
  8. Pour the sauce into the pan and stir for 30 seconds. Let it simmer until the sauce thickens (about 1 minute).
  9. Serve and enjoy!
Honey garlic chicken stiry fry over rice in a bowl with chopsticks on the side.

Serving Suggestions

Serve this honey garlic chicken stir fry over:

Recipe Tips

  • Cut the chicken and vegetables small so that they cook faster.
  • Use 2-3 large cloves of garlic if you love garlic as much as I do. If you’re not a garlic superfan, use 1-2 regular-sized cloves.
  • You can use the honey garlic sauce in this recipe for vegetables, chicken wings, salmon, and more!
  • Swap the chicken for extra veggies to make this recipe vegetarian.
  • Add cayenne pepper, ginger, hot chili powder, or red pepper flakes for some extra spice.

Storing and Reheating

  • Refrigerator: store the leftovers in an airtight container in the fridge for 3-5 days.
  • Freezer: put the stir fry in an airtight container in the freezer for 3-4 months.
  • Reheating: either microwave or fry leftovers to reheat. If frozen, thaw before reheating.

Dietary Considerations

This honey garlic stir fry is dairy-free, nut-free, and seafood-free. There are ways to make it:

  • Vegan: add more veggies in place of the chicken, use veggie broth, and swap the honey for maple syrup or molasses.
  • Gluten-free: use gluten-free soy sauce or coconut aminos.
Close up of honey garlic chicken stir fry in a pan.

FAQs

What kind of sauce do you put in a stir fry?

Most stir fry sauces are made with soy sauce, garlic, and other seasonings such as sesame oil, ginger, rice vinegar, chicken broth or chili sauce. A thickening agent, such as cornstarch or tapioca starch, is an important component of stir fry because a thicker sauce will stick better to the chicken and vegetables.

What is in honey garlic sauce?

This honey garlic sauce recipe is made of chicken broth, soy sauce, honey, and tapioca starch. Most honey garlic sauce recipes use corn starch instead of tapioca starch, but I like tapioca starch better. Some recipes also use brown sugar for additional sweetness.

Is honey garlic chicken stir fry gluten-free?

This honey garlic chicken stir fry recipe is gluten-free! However, you should look for potential gluten in store-bought or restaurant honey garlic sauces and soy sauces.

What can I add to stir fry for flavor?

I like to add spices like cayenne pepper, cumin, thyme, ginger, or red pepper flakes.

What vegetables can I put in stir fry?

You can use whatever vegetables you like here. I typically go with carrots and broccoli because that’s what my family prefers. Other great options are mushrooms, onions, snow peas, green beans, asparagus, and bell peppers.

What kind of chicken should I use for stir fry?

You can use chicken breast, ground chicken, chicken thighs, or chicken tenderloin.

How do I make stir-fried chicken extra tender?

My favorite way to cook chicken for stir fry is to season it with salt and pepper, then sear it in coconut oil in a hot pan until browned and cooked. Don’t overcrowd your pan; if you add too much meat at once, the chicken will steam instead of brown, and you’ll have soggy stir fry!

honey garlic chicken with broccoli and carrots on a bed of rice on a red bowl

Honey Garlic Chicken Stir Fry

Yield: 2-4 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 tbsp coconut oil
  • 1 cup sliced carrots
  • 2 cups broccoli
  • 1 lb. boneless skinless chicken breast, cubed
  • 1 tbsp minced garlic, (about 2-3 cloves, depending on size)
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce (gluten free)
  • 1/4 cup honey
  • 2 tsp tapioca starch
  • salt and pepper to taste
  • sesame seeds, optional
  • chopped green onions, optional

Instructions

  1. Melt the coconut oil in a large frying pan over medium heat. 
  2. Add the cubed chicken breast to the pan. Cook until the chicken reaches an internal temperature of 165F and is seared\browned (about 4-5 minutes).
  3. Remove the chicken from the pan and set aside in a bowl.
  4. Melt another tablespoon of coconut oil in the pan. 
  5. Add the carrots and broccoli and saute until tender but still firm (about 3-5 minutes).
  6. Add the garlic and toss. Add the chicken back in and let it simmer while you prepare the sauce.
  7. Mix the chicken broth, soy sauce, tapioca starch, and honey in a measuring cup or small bowl.
  8. Pour the sauce into the pan and stir for 30 seconds. Let it simmer until the sauce thickens (about 1 minute).
  9. Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 97mgSodium: 1148mgCarbohydrates: 31gFiber: 5gSugar: 20gProtein: 40g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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Does your family like stir fry as much as ours does?