How long does Honey Garlic Chicken with Stir Fried Vegetables take?

About 50 minutes: 15 minutes of prep and 35 minutes of cooking for the glazed chicken and vegetables. Prepare the vegetables while the chicken simmers in its sauce.

Is Honey Garlic Chicken with Stir Fried Vegetables vegetarian?

No, it is not vegetarian, because it is built around seared chicken thighs in a honey garlic sauce. The sauce is made with soy, honey, garlic and ginger.

How do I get a sticky honey garlic sauce?

Let the sauce simmer with the chicken until it thickens; the cornstarch mixed into it turns it glossy and helps it cling to the meat.

Can I use other vegetables instead of broccoli?

Yes, swap the broccoli for green beans, sugar snap peas or sliced peppers, keeping them cut small so they stir-fry quickly and stay tender-crisp.

What should I serve with the honey garlic chicken?

Steamed jasmine rice or plain noodles are ideal for soaking up the extra sauce drizzled over the chicken. A scattering of extra spring onion over the top adds freshness and colour.

Honey Garlic Chicken With Stir Fried Vegetables Recipe

Name: Honey Garlic Chicken with Stir Fried Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 500 G Brown & Polson Cornflour; 100 G Jumbo Garlic 100g; 1 Jar Rowse Clear Honey; Bunch Spring Onion (Bunch); - Maldon Flakes Sea Salt; - Ktc Vegetable Oil; 100 g Yorkshire English Carrots 100G; 100G Rajah Black Pepper Ground 100G; 1 Broccoli - 1 Head; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 65G Natoora Root Ginger; 150 ml Amoy Light Soy Sauce 150 ml

Chinese cuisine · 336 calories

About this recipe

Honey Garlic Chicken with Stir-Fried Vegetables is a perfect Chinese-inspired dinner for two, combining succulent chicken thighs glazed in a sweet and savory sauce with a medley of colorful vegetables. The chicken is seared to golden perfection and simmered in a rich honey garlic sauce infused with soy sauce and fresh ginger, creating a mouthwatering glaze that pairs beautifully with the crisp, tender veggies. This dish delivers 33g of protein per serving, making it a hearty yet balanced option for a comforting evening meal. Whether you're craving bold flavors or aiming for a nutritious dinner, this recipe is easy to follow and ready in under an hour. Serve it hot and enjoy a taste of Chinese culinary delight.

Ingredients

500 G Brown & Polson Cornflour
100 G Jumbo Garlic 100g
1 Jar Rowse Clear Honey
Bunch Spring Onion (Bunch)
- Maldon Flakes Sea Salt
- Ktc Vegetable Oil
100 g Yorkshire English Carrots 100G
100G Rajah Black Pepper Ground 100G
1 Broccoli - 1 Head
4X150G Boneless Chicken Thighs 4X150G (Skin On)
65G Natoora Root Ginger
150 ml Amoy Light Soy Sauce 150 Ml

Instructions

1. Pat the chicken thighs (300 g) dry and season with 1/2 tsp Maldon sea salt and 1/2 tsp black pepper.
2. In a small bowl, mix 3 tbsp soy sauce, 2 tbsp honey, 3 minced garlic cloves, 1 tsp grated ginger and 1 tbsp cornflour dissolved in 3 tbsp water to create the sauce.
3. Heat 1 tbsp of vegetable oil in a large skillet over medium heat and sear the chicken thighs for 4-5 minutes per side until golden brown.
4. Reduce the heat and pour the honey garlic sauce over the chicken, letting it simmer for 8 minutes, turning once, until thickened and the chicken is cooked through.
5. Meanwhile, cut the carrots (150 g) into thin matchsticks and chop the broccoli (150 g) into small florets.
6. In a separate pan, heat the remaining 1 tbsp vegetable oil over high heat and stir-fry the carrots and broccoli for 4-5 minutes until tender-crisp.
7. Slice the spring onions (50 g) and add them to the vegetables for the last 2 minutes of cooking.
8. Arrange the glazed chicken thighs on a serving plate and surround them with the stir-fried vegetables.
9. Drizzle any remaining sauce from the skillet over the chicken for added flavor.
10. Garnish with additional spring onions if desired, and serve immediately while warm.

How to make Honey Garlic Chicken With Stir Fried Vegetables

Season and make sauce. Pat the chicken thighs dry and season with sea salt and ground black pepper. Mix soy sauce, honey, minced garlic, grated ginger and cornflour with water to make the sauce.
Sear and glaze chicken. Heat 1 tbsp of vegetable oil over medium heat and sear the thighs for 4-5 minutes per side until golden. Reduce the heat, pour in the sauce and simmer for 8 minutes until thickened and the chicken is cooked through.
Prepare the vegetables. Meanwhile, cut the carrots into thin matchsticks and chop the broccoli into small florets, ready for a quick stir-fry in a separate pan.
Stir-fry the vegetables. Heat the remaining oil over high heat and stir-fry the carrots and broccoli for 4-5 minutes until tender-crisp, adding the sliced spring onions for the last 2 minutes.
Plate and serve. Arrange the glazed chicken on a plate surrounded by the vegetables and drizzle over the remaining sauce. Garnish with extra spring onions if desired and serve immediately.

Frequently asked questions

How long does Honey Garlic Chicken with Stir Fried Vegetables take?: About 50 minutes: 15 minutes of prep and 35 minutes of cooking for the glazed chicken and vegetables. Prepare the vegetables while the chicken simmers in its sauce.
Is Honey Garlic Chicken with Stir Fried Vegetables vegetarian?: No, it is not vegetarian, because it is built around seared chicken thighs in a honey garlic sauce. The sauce is made with soy, honey, garlic and ginger.
How do I get a sticky honey garlic sauce?: Let the sauce simmer with the chicken until it thickens; the cornstarch mixed into it turns it glossy and helps it cling to the meat.
Can I use other vegetables instead of broccoli?: Yes, swap the broccoli for green beans, sugar snap peas or sliced peppers, keeping them cut small so they stir-fry quickly and stay tender-crisp.
What should I serve with the honey garlic chicken?: Steamed jasmine rice or plain noodles are ideal for soaking up the extra sauce drizzled over the chicken. A scattering of extra spring onion over the top adds freshness and colour.