Easy Honey Garlic Chicken Stir Fry
About this recipe
This Easy Honey Garlic Chicken Stir Fry is a quick and delicious dish that brings the flavors of takeout right to your kitchen. It's sweet, sticky, and packed with flavor, making it a family favorite that’s sure to impress.
The best part? This recipe uses real chicken and a homemade sauce that you can customize to your taste, ensuring a healthier and tastier meal than what you’d find at a restaurant.
Ingredient notes
- 1000g of boneless skinless chicken breast is about 2 to 2.5 lbs, cut into 1 inch chunks.
- Use 1/2 cup of cornstarch for coating the chicken and 2 tablespoons for thickening the sauce.
- 240ml of filtered water is needed: 1 cup for the sauce and 2 tablespoons for the cornstarch slurry.
- 80ml of low sodium soy sauce is equivalent to 1/3 cup.
- 113g of honey is about 1/3 cup, or you can add more to taste.
Tips from Natashas Kitchen's video
- To ensure even cooking, cut the chicken into roughly the same size pieces.
- Coating the chicken in cornstarch helps the sauce stick without the need for extra breading.
- If you want to speed up the cooking process, consider using two skillets to cook the chicken in batches.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a medium saucepan, combine 1 cup of water, 1/3 cup of low sodium soy sauce, 1/3 cup of honey, and 1 tablespoon of Sriracha sauce. Add 1 tablespoon of minced garlic.
- 2
Set the saucepan over medium heat and stir until the mixture comes to a boil.
- 3
In a separate dish, mix 2 tablespoons of cold water with 2 tablespoons of cornstarch until dissolved.
- 4
Pour the cornstarch slurry into the saucepan and stir until the sauce thickens. Reduce the heat to low and let it simmer while you prepare the chicken.
- 5
Cut 2 to 2.5 lbs of boneless skinless chicken breast into 1 inch chunks and transfer to a large zip-top bag.
- 6
Add 1/2 cup of cornstarch to the bag, seal it, and toss until the chicken is evenly coated.
- 7
Heat a large nonstick pan over medium heat and lightly coat the bottom with oil.
- 8
Add the chicken in a single layer and sauté for a few minutes on each side until cooked through and lightly golden, about 5-7 minutes.
- 9
Once the thickest piece of chicken reaches 165°F, pour the sauce over the chicken and stir until well coated.
- 10
Serve the chicken over rice, garnished with sesame seeds and chives if desired.
Heads up — we had to guess a little:
- The quantity of honey is inferred as 113g based on the standard conversion of 1/3 cup to grams.
Credit where it's due: this recipe was transcribed from Natashas Kitchen's original video on YouTube. Follow them there — it's their dish.
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