Honey Garlic Chicken Stir Fry with Crisp Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

A vibrant stir fry combining tender chicken with a honey garlic glaze and crisp vegetables. This Japanese-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, vegetable oil, minced garlic 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 tbsp vegetable oil
4 cloves minced garlic
1 tbsp fresh ginger, grated
3 tbsp honey
1/4 cup soy sauce
2 tbsp rice vinegar
1 medium red bell pepper, sliced thin
2 cups broccoli florets
2 scallions, sliced
1 tbsp sesame seeds

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Instructions

Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces and pat dry.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 3: Add the chicken pieces and cook, stirring occasionally, for 5-6 minutes until golden brown and cooked through; remove chicken and set aside.
Step 4: In the same skillet, add 4 cloves minced garlic and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
Step 5: Stir in 3 tbsp honey, 1/4 cup soy sauce, and 2 tbsp rice vinegar, bringing the sauce to a gentle simmer.
Step 6: Add 1 sliced red bell pepper and 2 cups broccoli florets, stir frying for 4-5 minutes until vegetables are tender-crisp.
Step 7: Return the cooked chicken to the skillet and toss to coat everything in the glossy sauce, cooking for another 2 minutes until heated through.
Step 8: Remove from heat and garnish with 2 sliced scallions and 1 tbsp sesame seeds before serving.