Easy Honey Garlic Chicken Stir Fry - Better Than Takeout!

Ingredients

• 1/2 cup Water (for sauce base)
• 1/4 cup Low Sodium Soy Sauce (adds salty umami)
• 1/4 cup Honey (natural sweetener, preferably thickened)
• 1 tablespoon Sriracha Sauce (adds mild heat)
• 2 cloves Garlic (minced)
• 2 tablespoons Cornstarch (for slurry, thickening agent)
• 2 tablespoons Cold Water (to dissolve cornstarch for slurry)
• 2.25 pounds Boneless Skinless Chicken Breast (cut into 1‑inch cubes)
• 1/2 cup Cornstarch (coats chicken for sauce adhesion)
• 1 tablespoon Vegetable Oil (for sautéing, high smoke point)
• 2 stalks Green Onion (sliced for garnish)
• 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions

1. Make Sauce Base

   In a medium saucepan combine 1/2 cup water, 1/4 cup low‑sodium soy sauce, 1/4 cup honey, 1 tbsp sriracha, and minced garlic. Whisk and bring to a boil over medium‑high heat.

   Time: PT5M

   Temperature: medium‑high heat

2. Prepare Cornstarch Slurry

   In a small bowl whisk together 2 tbsp cold water and 2 tbsp cornstarch until smooth.

   Time: PT2M

3. Thicken Sauce

   Pour the slurry into the boiling sauce, stir continuously until the mixture thickens and becomes glossy. Reduce heat to the lowest setting and let it barely simmer.

   Time: PT3M

   Temperature: low heat

4. Cut Chicken

   While the sauce simmers, trim any tendons from the chicken breasts and cut into uniform 1‑inch cubes.

   Time: PT5M

5. Coat Chicken in Cornstarch

   Place the chicken pieces in a zip‑top bag, add 1/2 cup cornstarch, seal, and shake until every piece is evenly coated.

   Time: PT2M

6. Heat Skillet

   Heat the large nonstick skillet over medium heat and lightly coat the bottom with 1 tbsp vegetable oil.

   Time: PT2M

   Temperature: medium heat

7. Sauté First Batch of Chicken

   Add half of the coated chicken in a single layer. Cook 4 minutes per side, or until the pieces are golden and an instant‑read thermometer reads 165°F in the thickest piece.

   Time: PT8M

   Temperature: medium heat

8. Sauté Second Batch

   Remove the first batch, add the remaining chicken, and repeat the sautéing process until cooked through.

   Time: PT8M

   Temperature: medium heat

9. Combine Chicken and Sauce

   Return all chicken to the skillet, pour the thickened sauce over, and toss gently until every piece is generously coated and heated through.

   Time: PT2M

   Temperature: low heat

10. Garnish and Serve

    Transfer to a serving plate, sprinkle sliced green onions and toasted sesame seeds on top, and serve immediately over rice or quinoa.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

35g

Fat

15g

Fiber

1g