Sticky Garlic Soy Chicken Stir Fry

Sticky Garlic Soy Chicken Stir Fry is a fast, flavor-packed dish where tender chicken pieces are glazed in a rich, garlicky soy sauce and tossed with crisp veggies. I love how the sweet-savory sauce clings to each bite, giving it that irresistible glossy finish. It’s quick enough for busy weeknights and satisfying enough to become a regular favorite.

Why You’ll Love This Recipe

I love this recipe because it comes together in just one pan with ingredients I usually have on hand. The chicken stays juicy, the sauce is thick and sticky, and the whole dish is ready in under 30 minutes. It’s better than takeout and perfect over steamed rice or noodles. Plus, I can easily switch up the veggies or protein to suit whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)

• Cornstarch (for coating)

• Vegetable or sesame oil

• Garlic (minced)

• Soy sauce

• Brown sugar or honey

• Rice vinegar

• Water or chicken broth

• Cornstarch slurry (cornstarch mixed with a little water)

• Optional: ginger (grated), chili flakes, green onions, sesame seeds

• Stir-fry vegetables: bell peppers, broccoli, snap peas, or carrots

Directions

1. I toss the chicken pieces in a bit of cornstarch and set them aside.

2. In a bowl, I whisk together soy sauce, brown sugar, vinegar, water, and optional ginger or chili flakes.

3. I heat oil in a large skillet or wok over medium-high heat and cook the chicken until golden and cooked through, about 5–7 minutes.

4. I remove the chicken and set it aside, then sauté garlic in the same pan until fragrant.

5. I pour in the sauce mixture and bring it to a simmer.

6. I stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.

7. I return the chicken to the pan and toss to coat in the sticky sauce.

8. If using vegetables, I add them in and stir-fry until tender-crisp.

9. I garnish with green onions or sesame seeds and serve hot over rice or noodles.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I swap the chicken for shrimp, tofu, or beef. I also like using hoisin or oyster sauce in place of some soy sauce for deeper flavor. If I want a spicier version, I add sriracha or more red pepper flakes. For extra crunch, I throw in cashews or water chestnuts.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I reheat gently in a skillet or microwave until warmed through. The sauce may thicken in the fridge, so I add a splash of water or broth when reheating to loosen it up.

FAQs

Can I use low-sodium soy sauce?

Yes, I prefer low-sodium soy sauce to keep the dish from being overly salty. I adjust the seasoning to taste at the end.

Can I make this ahead?

Yes, I prep the sauce and chop everything in advance. I cook it fresh for the best texture and flavor.

How do I keep the chicken from getting soggy?

I cook it in batches if needed and let it brown without stirring too much. The cornstarch coating helps create a nice crust.

Can I skip the cornstarch?

It helps thicken the sauce and give the chicken a slight crispiness, but I’ve made it without and it still tastes great.

What’s best to serve with this?

I love it over jasmine rice, brown rice, or stir-fried noodles. A side of steamed bok choy or egg rolls also works well.

Conclusion

Sticky Garlic Soy Chicken Stir Fry is one of my go-to meals for when I want something quick, tasty, and comforting. The glossy, flavorful sauce, tender chicken, and crisp veggies come together in a way that always hits the spot. It’s a no-fuss dinner that’s easy to customize and guaranteed to impress—whether I’m cooking for myself or feeding a crowd.