Description
Sticky Garlic Soy Chicken Stir Fry features tender chicken glazed in a sweet-savory garlic soy sauce, tossed with crisp vegetables for a quick and flavorful one-pan meal. Perfect over rice or noodles, it’s better than takeout in under 30 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cornstarch (for coating)
- 2 tbsp vegetable or sesame oil
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1/4 cup water or chicken broth
- 1 tsp cornstarch + 1 tbsp water (slurry)
- Optional: 1 tsp grated ginger, chili flakes to taste
- 1.5 cups mixed stir-fry vegetables (bell peppers, broccoli, snap peas, carrots)
- Optional garnish: sliced green onions, sesame seeds
Instructions
- Toss chicken pieces with cornstarch and set aside.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, water/broth, and optional ginger or chili flakes.
- Heat oil in a skillet or wok over medium-high heat. Cook chicken until golden and cooked through, 5–7 minutes. Remove and set aside.
- Sauté garlic in the same pan until fragrant, about 30 seconds.
- Pour in the sauce mixture and bring to a simmer.
- Add the cornstarch slurry and stir until the sauce thickens and becomes glossy.
- Return chicken to the pan and toss to coat. Add vegetables and stir-fry until tender-crisp, 2–3 minutes.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Swap chicken with shrimp, tofu, or beef as desired.
- Use hoisin or oyster sauce for deeper flavor variation.
- For heat, add sriracha or extra red pepper flakes.
- Include cashews or water chestnuts for added crunch.
- Add a splash of water or broth when reheating to refresh the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 9g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
