Honey-Garlic Chicken Stir-Fry
Transform your dinner routine with our Honey-Garlic Chicken Stir-Fry recipe. Succulent chicken pieces glazed in a sweet and savory honey-garlic sauce, combined with crisp vegetables and served over fluffy rice. A quick and flavorful dish that's perfect for busy weeknights. Elevate your stir-fry game with this irresistible combination of flavors.
Recipe - Welcome
Honey-Garlic Chicken Stir-Fry
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Calories560
Ingredients
MARINADE: 4 Brookshire’s Chicken Breasts, cut into 1-inch pieces
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
3 Tbs Nature Nate’s Natural® Honey
3 Tbs rice wine vinegar
3 Tbs cornstarch
SAUCE: 3/4 cup honey
3 Tbs rice wine vinegar
3 Tbs soy sauce
1 Tbs sesame oil
1 Tbs Sriracha
1/4 tsp salt
STIR-FRY: 6 Tbs vegetable oil, divided
6 cloves garlic, finely chopped
3 green onions, sliced
1 bunch asparagus, cut into 1-inch pieces
2 tsp fresh ginger, grated
2 Tbs water
1 Tbs cornstarch
cooked rice, for serving
2 Tbs sesame seeds, toasted
Directions
- Season chicken with garlic powder, salt and pepper. Place in a bowl. Toss with honey and vinegar. Let marinate for 30 minutes. Drain excess marinade. Toss chicken with cornstarch until completely coated. Combine all sauce ingredients in a bowl, and set aside.
- Heat 3 tablespoons of oil in a wok or skillet over high heat. Cook chicken on all sides until golden and cooked through, about 10 minutes. Adjust heat as needed to prevent burning. Remove chicken from pan, and set aside. Wipe out the skillet.
- In the skillet, add remaining oil, garlic, onions, asparagus and ginger. Cook over low heat for 1 to 2 minutes to soften. Pour in the sauce, and bring to a boil. In a small bowl, combine the water and cornstarch. Add to the sauce, and reduce heat to a simmer. Cook for 1 to 2 minutes until sauce begins to thicken. Add chicken. Turn off the heat, and stir to coat chicken completely. Serve with cooked rice and sesame seeds.
Nutritional Information
Calories: 560, Fat: 28 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1,400 mg, Carbohydrates: 82 g, Fiber: 3 g, Protein: 30 g.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings
560
Calories
Shop Ingredients
Makes 4 servings
Brookshire's Chicken Thighs, Boneless, Skinless - 1.71 Pound
$6.82 avg/ea$3.99/lb
Brookshire's Garlic Powder - 2.6 Ounce
$3.59$1.38/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
Nature Nate's Honey Co. Honey, Raw & Unfiltered, 100% Pure - 16 Ounce
$9.49 was $9.99$0.59/oz
Nakano Rice Vinegar, Mild & Mellow, Natural - 12 Fluid ounce
$3.69 was $3.99$0.31/fl oz
Brookshire's Corn Starch - 16 Each
$1.99$0.12 each
Nature Nate's Honey Co. Honey, Raw & Unfiltered, 100% Pure - 16 Ounce
$9.49 was $9.99$0.59/oz
Nakano Rice Vinegar, Mild & Mellow, Natural - 12 Fluid ounce
$3.69 was $3.99$0.31/fl oz
Brookshire's Large Eggs - 18 Each
$4.29$0.24 each
Not Available
Huy Fong Chili Sauce, Hot, Sriracha - 17 Ounce
$5.49$0.32/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Vegetable Oil - 24 Each
$3.19$0.13 each
Not Available
Not Available
Not Available
Not Available
Not Available
Brookshire's Corn Starch - 16 Each
$1.99$0.12 each
Brookshire's Long Grain Enriched Rice - 16 Each
$1.29 was $2.19$0.08 each
Sushi Chef Sesame Seed - 3.75 Ounce
$3.79$1.01/oz
Nutritional Information
Calories: 560, Fat: 28 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1,400 mg, Carbohydrates: 82 g, Fiber: 3 g, Protein: 30 g.
Directions
- Season chicken with garlic powder, salt and pepper. Place in a bowl. Toss with honey and vinegar. Let marinate for 30 minutes. Drain excess marinade. Toss chicken with cornstarch until completely coated. Combine all sauce ingredients in a bowl, and set aside.
- Heat 3 tablespoons of oil in a wok or skillet over high heat. Cook chicken on all sides until golden and cooked through, about 10 minutes. Adjust heat as needed to prevent burning. Remove chicken from pan, and set aside. Wipe out the skillet.
- In the skillet, add remaining oil, garlic, onions, asparagus and ginger. Cook over low heat for 1 to 2 minutes to soften. Pour in the sauce, and bring to a boil. In a small bowl, combine the water and cornstarch. Add to the sauce, and reduce heat to a simmer. Cook for 1 to 2 minutes until sauce begins to thicken. Add chicken. Turn off the heat, and stir to coat chicken completely. Serve with cooked rice and sesame seeds.