Honey Chicken Stir Fry
Honey and chicken what a nice combination. That sweet gift from bees has earned a place in every homestead kitchen. In fact, honey can be included in every part of the meal from appetizers to dessert. Try this Honey Chicken Stir Fry to lock in the moisture and add a little sweetness to your life.
Chicken Stir Fry with Honey
Chicken is one of the most popular meats in the United States. It can be prepared in so many different ways and this makes it a good addition to your freezer for those unexpected dinners.
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Another item with so very many uses is honey. It is not just a sweet treat to be used as a condiment. Raw honey can be used in recipes for foods that are hot or cold. It is so easy to use because it can be measured in the same way as granulated sugar.
Because it is sweeter than sugar – you may find yourself using less of it. It does have calories though – we must keep that in mind.
Main Ingredients:
- chicken breasts – boneless-skinless
- broccoli florets
- carrot slices
- honey
Chicken: Boneless skinless chicken breasts cubed into 1″ cubes work great. You can also use tenders that are a uniform thickness and cut them into small pieces. Even boneless chicken thighs work with this stir fry.
Broccoli & Carrots: This recipe calls for florets and you can use fresh or frozen. I used both broccoli and carrots to give the chicken stir fry dish some color and flavor without adding a lot of calories.
However, you can switch out these for other vegetables. If you prefer – water chestnuts, cauliflower, zucchini or green bell peppers work well.
Honey: This is one item that should always be on your pantry shelf. If you know how to properly store honey, you never have to worry about throwing it out. Honey doesn’t spoil if protected from moisture.
Tips:
To ensure even cooking, be sure to cut your chicken and broccoli into even sized pieces. About 1-inch pieces is a good start. It really does not matter what size they are as long as they are uniform.
This helps all the pieces get done at the same time. But of course, smaller chunks are easier and quicker to cook.
If you want carrots to be extra tender, add them back to the pot first and let cook 3 – 4 minutes before adding the broccoli. This helps keep the broccoli from becoming over done and falling apart.
Not a fan of broccoli? No problem, use mushrooms, green peppers or red peppers instead. Make it your own. Almost any vegetable that holds up to frying works well in this chicken stir fry.
Side Dishes
There are many different side dishes to pair with this protein rich honey chicken stir fry recipe. In addition to the vegetables in the recipe, other types of steamed veggies are a good choice. Asparagus or green beans work well as sides. Or, what about some noodles or quinoa?
Honestly, I am a fiend for white rice which I know is not good for you – perhaps it’s a southern thing? But, you can use other sides instead- consider brown wild rice for a hearty substitution. Another healthier option would be cauliflower rice.
More Recipe Ideas
Don’t stop now. This is just the beginning. Need a break from chicken? How about a Honey Shrimp Stir Fry?
Or, do you need a quick meal with the other white meat? – Honey Garlic Grilled Pork Chops are delicious. If it is too cool to grill outside, what about some tender juicy honey mustard pork chops from the oven?
Once you have finished the main course – you will still have plenty of ingredients left over. What about some yummy dessert snacks? For a great option that goes wonderfully with a cup of hot coffee, try Honey Cranberry Cookies.
Chicken stir fry recipes are popular because they are quick and easy to make. The same can be said for chicken cooked in an air fryer. Another plus, you can make many substitutions to the added vegetables. This allows you to use things you probably already have in the kitchen.
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Honey Chicken Stir Fry
Ingredients
- 1 tablespoon Salt & Pepper – Optional
- 3 teaspoons cornstarch
- 5 tablespoons Honey
- 1/3 cup Soy Sauce
- 1/2 cup water
- 1 pound chicken breasts – boneless-skinless – cubed
- 3 cloves garlic – chopped
- 3 cups broccoli florets
- 2 cups carrot slices
- 3 tablespoons Vegetable Oil total
Instructions
- Cut the chicken breasts into small 1 inch pieces. Cubes or slices are fine but none should not be over 1" thick.
- Cut the broccoli florets into small bite sized pieces and the garlic cloves chop into small pieces.
- Heat 1 1/2 Tablespoons of oil in a wok or large skillet over medium-high heat. Add the carrots and broccoli, stirring occasionally – cook 8 minutes or until tender.
- Remove the vegetables from the skillet and set aside.
- Add chicken pieces to the skillet and dust with salt and pepper. Cook the chicken – turning to cook each side – until it is cooked with no pink in the middle. This took about 6 minutes for me.
- Add your chopped garlic to the chicken and stir well. Cook for another minute. Add your vegetables back to the skillet and stir.
- In another small bowl, combine the water (hot water is best), soy sauce and honey. Mix your cornstarch with just a bit of cold water and add it to the sauce mix.
- Pour your sauce mix over the chicken and vegetables and cook for an additional minute or 2 until the sauce begins to thicken.
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