Garlic Chicken Stir-fry
Tender strips of chicken breast seared until golden, then tossed with an aromatic garlic sauce that hits all the right notes—savory, slightly sweet, and deeply fragrant. Broccoli and bell peppers add crunch and color, making this a quick weeknight favorite ready in under 30 minutes.
For 4 servings
- prep · ~2 min
Prepare the sauce and slurry.
1.In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until honey dissolves.2.In a separate small bowl, mix cornstarch with 3 tablespoons water to create a smooth slurry. Set both aside. - prep · ~3 min
Season and prep the chicken.
1.Slice chicken breast into thin, even strips about 2 inches long.2.Season strips with salt and black pepper. - saute · ~6 min
Sear the chicken in batches.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.2.Add half the chicken strips in a single layer and cook without moving for 2 minutes.3.Stir-fry for another 1 minute until golden and just cooked through. Transfer to a plate.4.Repeat with remaining chicken. Set all cooked chicken aside. - saute · ~4 min
Stir-fry the vegetables and aromatics.
1.Add remaining 1 tablespoon vegetable oil to the wok.2.Add broccoli florets and stir-fry for 2 minutes until bright green and slightly tender.3.Add sliced bell pepper and stir-fry for 1 minute more.4.Add minced garlic and grated ginger, tossing constantly for 30 seconds until fragrant. - mix · ~2 min
Combine everything with the sauce.
1.Return the cooked chicken and any juices to the wok with the vegetables.2.Pour the soy-honey sauce mixture over the chicken and vegetables.3.Stir the cornstarch slurry once more, then pour it into the wok.4.Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats the ingredients evenly. - garnish
Garnish with sliced green onions and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the chicken breast against the grain into even strips for tender, bite-sized pieces.
- 2Pat chicken dry with paper towels before searing to ensure a golden-brown crust.
- 3Cook the chicken in a single layer without moving it for 2 minutes to get a good sear.
- 4Add the cornstarch slurry only after stirring it again to prevent lumps in the sauce.
- 5Work in batches when searing chicken to avoid overcrowding the wok and steaming the meat.
- 6Prep all ingredients before you start cooking — this stir-fry comes together very quickly.
- 7For extra crunch, blanch the broccoli in boiling water for 1 minute before stir-frying.
Adapt it for your goals.
Low-oil
Reduce vegetable oil to 1 tablespoon total and use a non-stick pan. Steam-broil the vegetables with 2 tablespoons of water instead of oil. Great for cutting calories without losing flavor.
high proteinHigh-protein
Swap the chicken for 500 g of extra-firm tofu (pressed and cubed) or 400 g of shrimp. Tofu benefits from a light cornstarch dusting before searing for a crisp exterior.
jainJain
Replace garlic with asafoetida (hing) and onions, omit garlic and onion family entirely. Use coconut aminos instead of soy sauce and agave instead of honey. Keeps the dish Jain-friendly while preserving the umami-sweet balance.
veganVegan
Substitute chicken with 400 g of firm tofu or seitan, and replace honey with maple syrup or agave. Use tamari for a gluten-free soy sauce option. The stir-fry remains savory and satisfying for plant-based eaters.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides a high-quality, low-fat protein source that supports muscle repair and keeps you full longer.
Packed with Vitamin C
Broccoli and bell peppers are excellent sources of vitamin C, which supports immune health and collagen production.
Good Source of Fiber
Broccoli and bell peppers contribute dietary fiber, aiding digestion and promoting a healthy gut.
Low in Added Sugars
With only 2 tablespoons of honey for the entire dish, this stir-fry keeps added sugars modest while still offering a touch of sweetness.
Frequently asked questions
Yes, you can substitute with shrimp, beef strips, or firm tofu. Adjust cooking time accordingly — shrimp takes only 2-3 minutes, while tofu benefits from a light cornstarch dusting.
