Bobbie's
Comforting Dinners

Honey Garlic Chicken Stir-Fry

Quick, healthy, flavourful — a family favourite on the table in 30 minutes.

Honey Garlic Chicken Stir-Fry, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 4 30 minutes total (15 prep, 15 cook)
Contains meatContains glutenMake ahead

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

Method

  1. 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. 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. 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. 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. 5

    Garnish and serve: top with chopped green onions and sesame seeds. Serve hot over brown rice, jasmine rice, quinoa or cauliflower rice.

From Bobbie's “Bobbie's Dinner Recipes”.