Hexagonal Honey-Glazed Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry featuring tender chicken thighs glazed with a honey-soy sauce, inspired by the hexagonal letter tiles of Lexigo. This Asian fusion recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb boneless skinless chicken thighs
3 tbsp honey
2 tbsp soy sauce
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp ginger, grated
1 medium red bell pepper, sliced into thin strips
1 cup snap peas
2 stalks green onions, sliced
1 tbsp toasted sesame seeds
3 cups cooked jasmine rice

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 1 lb boneless skinless chicken thighs and cut into 1-inch pieces. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-6 minutes until browned and cooked through.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet with the chicken. Sauté for 30 seconds until fragrant but not browned.
Step 3: Stir in 3 tbsp honey and 2 tbsp soy sauce, tossing the chicken to coat evenly. Cook for 2-3 minutes until the sauce thickens slightly and glazes the chicken.
Step 4: Add 1 sliced red bell pepper and 1 cup snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve over 3 cups cooked jasmine rice while hot.