Healthy Honey Garlic Chicken Stir Fry

This healthy honey garlic chicken stir fry is loaded with colourful vegetables, tender pieces of chicken, and the most delicious sweet and savoury sauce. It’s the perfect dairy free easy weeknight dinner that the whole family will love. Plus it comes together in just 30 minutes!

Course Main Course

Cuisine Asian-Style

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 432kcal

Author Sally

Equipment

Ingredients

For the honey garlic sauce:

½ cup honey
¼ cup soy sauce
1 tablespoon rice wine vinegar
4 cloves garlic minced
1 tablespoon minced ginger
1 teaspoon cornflour/cornstarch

For the chicken and vegetable stir fry:

500 grams chicken breast diced
Salt and pepper to season
2 tablespoons cornflour/cornstarch
2 tablespoons vegetable or peanut oil divided for cooking
1 cup broccoli florets
1 medium carrot peeled and sliced
½ cup sliced mushrooms
½ red capsicum/bell pepper cut into pieces
200 grams baby corn cut into pieces

Instructions

In a small bowl, make the honey garlic sauce by whisking together the honey, soy sauce, rice wine vinegar, garlic, ginger, and cornflour. Set aside.
Add the diced chicken to a zip-lock bag, season with salt and pepper and add the cornflour. Shake to coat the chicken evenly.
Heat 1 tablespoon of oil in a hot wok over medium-high heat. Add the chicken in batches as needed, ensuring not to overcrowd the pan, and fry until golden but not fully cooked through. Remove and set aside.
Add the remaining 1 tablespoon of oil to the wok. Toss in the broccoli, carrot, mushrooms, capsicum, and baby corn. Stir fry for 3–4 minutes or until just tender.
Return the chicken to the wok and pour in the honey garlic sauce. Stir well to coat everything evenly. Cook for another 2–3 minutes until the sauce thickens and the chicken is cooked through.
Spoon the stir fry over cooked white rice and enjoy immediately.

Notes

Nutritional information is for the chicken and vegetable stir fry only, not including rice to serve.

Nutrition