Honey Chicken Stir-Fry Recipe

4.5 59 73
Honey Chicken Stir-Fry Recipe
Honey Chicken Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Honey Chicken Stir-Fry Recipe

Read Reviews
4.5 59 73
Publisher Photo
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 3 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (16 ounces) frozen broccoli stir-fry vegetable blend
  • Hot cooked rice

Directions

Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan.
In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice. Yield: 4 servings.
Originally published as Honey Chicken Stir-Fry in Quick Cooking September/October 2003, p14

Nutritional Facts

1 cup stir-fry: 249 calories, 6g fat (1g saturated fat), 63mg cholesterol, 455mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

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  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 3 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (16 ounces) frozen broccoli stir-fry vegetable blend
  • Hot cooked rice
  1. Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan.
  2. In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice. Yield: 4 servings.
Originally published as Honey Chicken Stir-Fry in Quick Cooking September/October 2003, p14

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Reviews forHoney Chicken Stir-Fry

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MY REVIEW
pschube User ID: 2658481 286568
Reviewed Apr. 12, 2018

"Very good! I doubled the sauce like most reviewers recommend. I also added 2 tsp minced fresh ginger with the garlic for stir frying the chicken."

MY REVIEW
ms11145 User ID: 1604521 285144
Reviewed Mar. 15, 2018

"I liked the honey in the sauce, but like others have said, I doubled or even tripled the sauce as it needed it. I added some ginger for some additional seasoning. Instead of using frozen vegie blend, I opted to use fresh broccoli, mushrooms and spring peas. I also put in some Oriental sesame seed dressing while cooking the chicken to flavor it. YUM!"

MY REVIEW
vfg User ID: 9427876 284093
Reviewed Feb. 22, 2018

"This dish was easy for weeknight...."

MY REVIEW
PageRD User ID: 5881442 283413
Reviewed Feb. 8, 2018

"This dish was easy for weeknight prep but I found it rather bland. Next time I would use fresh veggies instead of frozen and definitely double the sauce. I would probably add a dash of sriracha to kick up the flavor."

MY REVIEW
TracyHomeLife User ID: 8508595 273281
Reviewed Sep. 20, 2017

"This was absolutely the best Stir Fry Recipe I've made thus far!!! I doubled the sauce and used 2-10.5oz bags of broccoli, cauliflower, snap peas, carrots, I made rice but it was better without it. My pickiest child even loved it. I will definitely keep this recipe for future."

MY REVIEW
mother of 3 User ID: 1726536 273193
Reviewed Sep. 18, 2017

"Yes, definitely double or triple the sauce. Tastes good with 1.5 teaspoons ground ginger, and you don't need the

cornstarch as the honey is thick enough. I used fresh thin baby carrots, home grown purple and green beans and small broccoli florets. Sprinkled with garlic powder. Served over jasmine rice. Hubby didn't complain - Win, Win!"

MY REVIEW
Remenec User ID: 6059530 273040
Reviewed Sep. 15, 2017

"This is a quick easy dinner, that's perfect for busy weeknights! The sauce was very tasty, although I did double the amount called for in the recipe."

MY REVIEW
gunslinger User ID: 544392 272694
Reviewed Sep. 5, 2017

"Made this as one of my trying to eat healthier meals. It was very tasty. The honey and soy sauce combined to make a really good sauce. I will make this again. My husband wants to try it with shrimp."

MY REVIEW
pajamaangel User ID: 1603339 272420
Reviewed Aug. 30, 2017

"This is definitely a keeper for us! So yummy"

MY REVIEW
jstowellsupermom User ID: 7101358 272143
Reviewed Aug. 23, 2017

"Soooooo simple and yummy!!! Great recipe for a busy week night! We added a little hot sauce to make it spicy/sweet."

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