If you’re craving something that’s quick, flavorful, and downright addictive, then you’ve got to try my Honey Garlic Chicken Stir-Fry Recipe. I absolutely love how this dish combines tender chicken thighs with a sticky, sweet, and garlicky sauce that clings to every bite. Trust me, once you make this, it’s going to be on your regular dinner rotation — it’s that fan-freaking-tastic!
Why You’ll Love This Recipe
- Speedy and Simple: Ready in just 20 minutes with minimal fuss.
- Flavor Explosion: The blend of honey, garlic, and soy sauce gives a perfect balance of sweet, savory, and tangy.
- Family Favorite: My family always goes crazy for this dish, and I bet yours will too.
- Versatile Ingredients: Uses everyday pantry staples so you can whip it up anytime.
Ingredients You’ll Need
The ingredient list is straightforward but powerful. You’ll find that the combination of cornflour for crispiness, garlic for aroma, and honey for sweetness really brings out the best in the chicken thighs. Picking the right chicken is key for juicy results, and I have a tip for that below too.
- Chicken thighs: I recommend skinless, boneless thighs because they stay juicy and tender, plus they cook quickly.
- Cornflour (cornstarch): This is the secret to that irresistible light crisp on the outside without frying deep.
- Salt and pepper: Just enough to season and enhance natural flavors.
- Vegetable oil: A neutral oil with a high smoke point works best for frying.
- Unsalted butter: Adds richness and helps carry the garlic flavor in the sauce.
- Garlic: Fresh minced garlic is a must — forget garlic powder here for the best aroma.
- Honey: For that signature sticky-sweet glaze everyone loves.
- Chicken stock: Adds depth and a bit of moisture to the sauce.
- Rice vinegar: A little acidity balances the sweetness.
- Light soy sauce: For saltiness and umami without overpowering.
- Fresh parsley: Finely chopped for a pop of color and freshness.
- Chilli flakes: Just a hint for a gentle heat kick that wakes up the flavors.
- Boiled rice: Perfect to soak up all that saucy goodness.
Variations
One of my favorite things about this Honey Garlic Chicken Stir-Fry Recipe is how flexible it is. You can easily tweak ingredients or add extras depending on what you have in your fridge or your taste preferences.
- Veggie boost: I often toss in some bell peppers, snap peas, or broccoli after the chicken is cooked for a colorful, nutritious upgrade.
- Spicy twist: If you like heat, try doubling the chilli flakes or adding a splash of sriracha to the sauce — my family loves this fiery version!
- Gluten-free: Swap light soy sauce for tamari and make sure your cornflour is gluten-free — still tastes amazing.
- Sweetener swap: Sometimes I use maple syrup or agave instead of honey; just keeps things interesting and works beautifully.
How to Make Honey Garlic Chicken Stir-Fry Recipe
Step 1: Coat Your Chicken for Crispy Goodness
Start by placing your chicken thighs in a bowl. Sprinkle on the cornflour, salt, and pepper, then toss everything so each piece is nicely coated. This little step is what gives the chicken that deliciously light crisp exterior when cooked. I noticed that if you skip this, the chicken can end up a bit soggy, so I never skip the coating.
Step 2: Sear the Chicken to Golden Perfection
Heat your vegetable oil in a large pan over high heat. Once hot, add the chicken thighs and let them cook without moving for about 4-5 minutes — this is key to getting that beautiful golden crust. Then flip and cook for another 2 minutes. Don’t rush this or stir too much; patience pays off here!
Step 3: Build the Sauce with Garlic and Butter
Add the butter to the pan and let it melt, then toss in your minced garlic. Turn the heat down to medium so the garlic softens but doesn’t burn — burnt garlic can turn the dish bitter, so watch carefully and give it a good stir.
Step 4: Mix and Simmer the Honey Garlic Sauce
In a small bowl, mix together the honey, chicken stock, rice vinegar, and light soy sauce. Pour this sauce into the pan with the chicken and garlic. Turn the heat back up so it comes to a boil, then let it simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through (no pink inside). The sauce coats the chicken in the most addictive glaze — I always double-check the center of the biggest piece before serving just to be sure.
Step 5: Finish with Fresh Parsley and Chilli
Sprinkle finely chopped fresh parsley and chilli flakes over the chicken for a fresh, vibrant finish and just a touch of heat. Serve immediately over a bed of fluffy boiled rice to soak up every bit of that amazing sauce.
Pro Tips for Making Honey Garlic Chicken Stir-Fry Recipe
- Use room temperature chicken: I learned that letting chicken sit out for 10-15 minutes before cooking helps it cook evenly and stay juicy.
- Don’t overcrowd the pan: Cooking in batches if needed ensures a crisp crust instead of steaming the chicken.
- Control the garlic heat: Lower the heat when adding garlic to avoid bitterness but still get that lovely aroma.
- Sauce thickness matters: Keep an eye on the simmer time; cook too long and the sauce gets too sticky, too short and it’s runny.
How to Serve Honey Garlic Chicken Stir-Fry Recipe
Garnishes
I love sprinkling fresh parsley because it adds a pop of color and a bit of herbal brightness to balance the rich sauce. A light dusting of chilli flakes gives a subtle heat without overpowering, but feel free to adjust based on your spice tolerance.
Side Dishes
This stir-fry pairs perfectly with steamed jasmine or basmati rice — the rice soaks up that luscious sauce beautifully. For a veggie side, I often make a quick stir-fried broccoli or snap peas with garlic to keep the meal balanced and fresh.
Creative Ways to Present
For special occasions, I like serving the chicken over fried rice or even in lettuce cups to add a crunchy contrast. Sometimes, I plate it with a sprinkle of toasted sesame seeds and thinly sliced spring onions for a restaurant-style presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
Leftover honey garlic chicken keeps beautifully in an airtight container in the fridge for up to three days. I always let it cool first so the condensation doesn’t make the sauce watery. When you reheat, the sauce thickens back up nicely if you add a splash of water or stock.
Freezing
I’ve frozen this dish successfully – just make sure to cool it completely before freezing in portioned containers. Thaw overnight in the fridge before reheating. The texture of the chicken remains juicy, and the sauce still tastes incredible.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the sauce is too thick, add a little water or chicken stock to loosen it up. Avoid overheating or microwave reheating to prevent drying out the chicken.
FAQs
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Can I use chicken breast instead of thighs in this Honey Garlic Chicken Stir-Fry Recipe?
You absolutely can! Just remember that chicken breasts tend to dry out faster, so watch your cooking time closely — sear quickly on high heat and reduce simmering time for the sauce. Thighs just give a juicier, more forgiving result for this recipe.
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Is there a substitute for cornflour if I don’t have it?
If you don’t have cornflour (cornstarch), you can use arrowroot powder or even plain flour, though the texture may differ slightly. The key is coating the chicken lightly to get that crisp finish.
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How can I make this dish spicier?
Simple — just add more chilli flakes or a dash of hot sauce like sriracha to the sauce. I sometimes add fresh sliced chilli peppers when cooking the garlic for an extra kick.
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Can I prepare parts of this dish ahead of time?
You can mince the garlic and prep the sauce ingredients in advance. I usually coat the chicken early and refrigerate it up to a few hours before cooking, but for best texture, cook it fresh if possible.
Final Thoughts
This Honey Garlic Chicken Stir-Fry Recipe has become one of those easy, reliable meals I turn to when I want something special without spending hours in the kitchen. The combination of sticky honey flavor and tender chicken is simple yet deeply satisfying, and the best part is how flexible it is for fuss or flair. I hope you enjoy making (and eating!) this as much as I do — it’s like a warm hug on a plate, ready in just about 20 minutes.
Print
Honey Garlic Chicken Stir-Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Honey Garlic Chicken recipe features tender, boneless chicken thighs cooked to golden perfection and coated in a sticky, flavorful sauce made from honey, garlic, soy, and a hint of chili. Quick and easy to prepare, this dish combines savory and sweet elements for a delicious meal served over boiled rice, perfect for a weeknight dinner.
Ingredients
Chicken
- 8 chicken thighs (skinless and boneless)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
Sauce & Seasoning
- 4 cloves minced garlic
- 110 g (1/3 cup) honey
- 80 ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp finely chopped fresh parsley
- 1/2 tsp chilli flakes
To Serve
- Boiled rice
Instructions
- Prepare the chicken coating: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken thoroughly to ensure each piece is fully coated with the cornflour mixture.
- Heat the oil: Warm the vegetable oil in a large frying pan or skillet over high heat to get it hot enough for searing the chicken.
- Cook the chicken: Add the coated chicken thighs to the pan and cook on one side for about 4-5 minutes until golden brown. Flip the chicken and cook for an additional 2 minutes on the other side.
- Add butter and garlic: Reduce the heat to medium and add the unsalted butter to the pan. Once melted, stir in the minced garlic carefully to avoid burning, distributing it evenly around the chicken.
- Make the sauce: In a small bowl, mix the honey, chicken stock, rice vinegar, and light soy sauce until well combined.
- Simmer the chicken in sauce: Pour the sauce mixture into the pan with the chicken. Increase the heat to bring it to a boil, then reduce to a simmer and cook for 4-5 minutes. This allows the sauce to thicken and the chicken to finish cooking through, ensuring no pink remains inside.
- Finish and serve: Sprinkle the chopped fresh parsley and chili flakes over the chicken. Serve the honey garlic chicken hot over a bed of boiled rice.
Notes
- Sticky tender boneless chicken thighs in a flavorful garlic, soy, and honey sauce.
- Uses minimal ingredients and is simple to prepare.
- Ready in just 20 minutes, making it perfect for quick weeknight meals.
- Adjust chili flakes to taste for desired spice level.
- Serve with boiled rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 24 g
- Sodium: 804 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 223 mg
