From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Honey Garlic Chicken Stir-Fry
Quick, healthy, flavourful — a family favourite on the table in 30 minutes.
Bobbie's tips: use chicken thighs for a juicier, richer flavour; add mushrooms, courgette or baby corn; use tamari or coconut aminos for a gluten-free option; swap honey for monk fruit or your preferred sweetener; add cashews or almonds for crunch; for extra heat add sriracha or more red pepper flakes. Meal-prep friendly — stores in the fridge for up to 4 days. Pairs well with quinoa, cauliflower rice or a side salad.
Ingredients
- 1½ lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 2 tbsp olive oil (divided)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 large carrot, sliced thin
- 3 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
For the sauce
- ⅓ cup low-sodium soy sauce (or coconut aminos)
- 3 tbsp honey (or sugar-free alternative)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch (for thickening)
- ¼ tsp red pepper flakes (optional)
- 2 tbsp water
Tools needed
- Large skillet or wok
- Cutting board and knife
- Mixing bowl (for sauce)
- Measuring cups and spoons
- Wooden spoon or spatula
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Method
- 1
Make the sauce: in a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, red pepper flakes (if using) and water. Set aside.
- 2
Cook the chicken: in a large skillet or wok, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through. Remove from the skillet and set aside.
- 3
Sauté the vegetables: in the same skillet, add the remaining olive oil. Add the garlic and ginger and sauté for 30 seconds until fragrant. Add the bell peppers, broccoli, carrots and snap peas. Stir-fry for 4–5 minutes, until tender-crisp.
- 4
Combine: return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir well and cook for 2–3 minutes, until the sauce thickens and evenly coats everything.
- 5
Garnish and serve: top with chopped green onions and sesame seeds. Serve hot over brown rice, jasmine rice, quinoa or cauliflower rice.
Get this in a pack
Honey Garlic Chicken Stir-Fry is printed in A Month of Family Dinners
22 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
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From Bobbie's “Bobbie's Dinner Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026