Description
A quick, sweet, and savory dish that layers tender chicken, fragrant garlic, and vegetables in a glossy honey-soy sauce. Perfect for weekday dinners, this stir-fry balances bold flavors and simple ingredients for a satisfying, restaurant-quality meal in 30 minutes.
Ingredients
1 lb (450g) boneless chicken breasts, sliced
2 tablespoons vegetable oil (canola or avocado oil)
3 cloves garlic, minced (or 1.5 tsp garlic powder)
1/3 cup pasteurized honey
1/3 cup soy sauce
1 tablespoon cornstarch
1 tablespoon water or vegetable broth
2 cups mixed vegetables (carrots, mushrooms, zucchini)
2 green onions or 1 tbsp lemon zest
Optional: sesame seeds (brown or white)
Instructions
Combine honey, soy sauce, cornstarch, and water in a bowl until smooth.
Thinly slice chicken diagonally and chop mixed vegetables. Mince garlic.
Heat oil in a skillet over medium-high. Sear chicken for 5-7 minutes until browned; remove once cooked through.
Add garlic to the skillet. Cook 30 seconds off-heat, stirring constantly.
Add mixed vegetables and sauté for 3-5 minutes until barely tender.
Return chicken to the skillet, add veggies, and pour in the marinade. Simmer 3-5 minutes, stirring until sauce thickens.
Garnish with green onions or lemon zest; sprinkle sesame seeds if desired.
Serve immediately with rice or quinoa.
Notes
Use chicken thighs for richer flavor.
Adjust sodium by substituting low-sodium soy sauce.
Replace water with vegetable broth for enhanced depth.
Green onions may be swapped for lemon zest in the final garnish.
Omit sesame seeds for nut-free versions.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Noodle Recipes
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (approx. 1 cup with rice/quinoa)
- Calories: 350
- Sugar: 20g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg