Stir-fries are incredibly versatile, and I love the variety of vegetables you can add. In this version I used zucchini, colorful bell peppers, and onion. Chicken is my favorite protein for this dish because it soaks up the bright flavors of garlic, honey, ginger, soy, and sesame.
Honey Garlic Chicken Stir Fry
Author Catherine’s Plates
Ingredients
- 1 lb chicken bite-size pieces
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 TBS corn starch
- 2 TBS olive oil
- 2 TBS butter
- 1 tsp sesame oil
- 1 zucchini sliced into half-moons
- 1/2 cup bell peppers red, orange, yellow, chopped
- 1/2 onion chopped
- 1 TBS minced garlic
- 1 tsp minced ginger
- sesame seeds for garnish
- 1/4 cup honey
- 2 TBS soy sauce
- 1/4 tsp extra minced garlic
Instructions
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In a small bowl, whisk together the honey, soy sauce, and 1 tsp minced garlic. Set the sauce aside.
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In a medium bowl, season the chicken pieces with salt, black pepper, garlic powder, and toss with the corn starch until evenly coated.
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Heat a large skillet or wok over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter.
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Add the chopped vegetables and a pinch of salt. Cook for 5–7 minutes until they are tender and slightly charred. Stir in half of the sauce and cook for about 30 seconds, then transfer the vegetables to a plate and set aside.
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Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet, then add the sesame oil and heat until hot.
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Add the chicken to the skillet and cook, turning occasionally, until browned and cooked through.
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Stir in the minced garlic and ginger and cook for about 30 seconds until fragrant.
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Pour in the remaining sauce and cook for another 30 seconds, allowing it to thicken slightly. Return the vegetables to the pan and toss everything together until well coated and heated through.
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Garnish with sesame seeds and serve the stir-fry over rice or noodles.
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Enjoy!