Description

This Honey Garlic Chicken Stir Fry is a flavorful, quick, and easy meal perfect for weeknights. Tender chicken thighs are coated in cornstarch and cooked to a golden brown, then combined with crisp snap peas, bell pepper, and carrots. The dish is finished with a savory honey garlic sauce balanced with soy sauce, garlic, ginger, and a hint of heat from Sambal Oelek. Garnished with sesame seeds and served over rice, it offers a deliciously sticky and sweet stir fry experience.

Ingredients

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Sauce Ingredients

¼ cup low sodium soy sauce
¼ cup honey
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon ginger root, grated
4 garlic cloves, minced
1 teaspoon Sambal Oelek

Main Ingredients

1 ½ pounds chicken thighs, cut into 1 inch pieces
⅓ cup corn starch
1 teaspoon kosher salt
½ teaspoon black pepper
8 ounces snap peas
1 red bell pepper, thinly sliced
1 large carrot, peeled and thinly sliced into coins
2 tablespoons refined avocado oil
1 teaspoon sesame seeds (optional, for garnish)

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Instructions

Prepare the sauce: In a bowl, whisk together the low sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and Sambal Oelek until fully combined. Set the sauce aside for later use.
Coat the chicken: In a separate bowl, toss the chicken thigh pieces with cornstarch, kosher salt, and black pepper until they are fully coated to ensure a crispy texture when cooked. Set aside the coated chicken.
Cook the vegetables: Heat a sauté pan over medium-high heat and add 1 tablespoon of refined avocado oil. Add the sliced red bell pepper and snap peas to the pan. Cook, stirring frequently, until the vegetables start to brown and blister, about 4-5 minutes. Once done, remove the vegetables from the pan and set aside.
Cook the chicken: Add the remaining tablespoon of avocado oil to the pan. Adjust the heat as needed to keep the pan hot but avoid burning. Add the coated chicken to the pan without overcrowding—cook in two batches if necessary. Cook each batch for 3-4 minutes per side until the chicken is cooked through and golden brown.
Combine and finish: Return the cooked vegetables to the pan with the chicken. Pour the prepared sauce over the mixture. Stir well, scraping up any browned bits from the pan bottom, and cook for an additional 2-3 minutes until everything is well-coated and the sauce has thickened slightly. Garnish with sesame seeds if desired and serve hot, ideally over steamed rice.

Notes

Use low sodium soy sauce to control the salt level in the dish.
To prevent overcrowding and ensure proper browning, cook the chicken in batches.
If you prefer a spicier dish, increase the amount of Sambal Oelek or add chili flakes.
Refined avocado oil is used for its high smoke point; you can substitute with another neutral cooking oil with a high smoke point if necessary.
For a gluten-free version, ensure your soy sauce is gluten-free.
Serve with steamed jasmine or basmati rice for a complete meal.