Best 7 Chicken Stir Fry With Honey Recipes

**Tantalize your taste buds with a delightful culinary journey into the world of chicken stir-fry with honey, a dish that harmoniously blends sweet and savory flavors.**

Indulge in a symphony of textures, where tender chicken morsels dance alongside crisp vegetables, all enveloped in a luscious honey-based sauce that leaves you craving for more. This delectable dish promises an explosion of flavors, with a hint of tanginess from the ginger and a subtle smokiness from the soy sauce.

Embark on a culinary voyage with three enticing recipes that showcase the versatility of chicken stir-fry with honey. The first recipe introduces the classic combination of chicken, bell peppers, and broccoli in a sweet and savory sauce, while the second recipe tantalizes your palate with the addition of pineapple and cashews, creating a tropical twist.

For those seeking a bolder experience, the third recipe incorporates a spicy kick with the inclusion of chili peppers and Sriracha sauce, promising a fiery yet satisfying meal. Each recipe offers a unique culinary adventure, catering to diverse preferences and taste buds.

Let's cook with our recipes!

HONEY CHICKEN STIR-FRY

Honey Chicken Stir-Fry image

I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 teaspoons cornstarch
1 tablespoon cold water
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
Hot cooked rice, optional

Steps:

Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

HONEY-GINGER CHICKEN STIR-FRY

Honey-Ginger Chicken Stir-Fry image

When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup honey
3 to 4 teaspoons soy sauce
1-1/2 teaspoons lemon juice
1 teaspoon ground ginger
1-1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) sliced water chestnuts, drained
4 to 6 cups hot cooked rice

Steps:

In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.

Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.

CHICKEN STIR-FRY WITH HONEY

Chicken Stir-Fry with Honey image

This delicious, easy-to-make stir-fry is a staple in my home. It gets finished every single time I make it. If you don't have the vegetables I use, use whatever you have in the house! Serve hot over rice, or by itself.

Provided by newcook89

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound green beans, trimmed
4 tablespoons olive oil, divided
3 (5 ounce) skinless, boneless chicken breast halves, chopped
1 medium onion, sliced
3 cloves garlic, sliced
1 cup sliced mushrooms
1 medium red bell pepper, sliced
½ cup honey
3 tablespoons soy sauce
1 tablespoon cornstarch

Steps:

Place green beans in a medium pot, cover with water, and bring to a boil. Cook for 2 to 3 minutes; drain and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken; cook until no longer pink and just starting to brown, 3 to 4 minutes. Remove from the skillet and set aside.
Add remaining olive oil to the skillet and reheat. Add onion and garlic; saute for 2 minutes. Add mushrooms and bell pepper; cook for 3 minutes. Return chicken to the skillet and pour in honey; toss to coat.
Mix soy sauce and cornstarch in a small bowl. Add to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, 2 to 3 minutes. Carefully add green beans; mix well.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 34.4 g, Cholesterol 36.4 mg, Fat 10.7 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 489.3 mg, Sugar 26.2 g

HONEY-GARLIC CHICKEN STIR-FRY

Honey-Garlic Chicken Stir-Fry image

Honey-garlic chicken stir-fry--yeah, it's that good!

Provided by Alisa Provost

Time 30m

Yield 5

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
7 cloves garlic, sliced, or to taste
salt and ground black pepper to taste
4 tablespoons honey, or to taste
4 tablespoons soy sauce, divided, or to taste
2 (16 ounce) packages frozen Asian vegetable medley
1 cup sliced mushrooms
3 cups water
3 cups instant white rice (such as Minute®)

Steps:

Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
Serve chicken and vegetables over hot rice.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g

HONEY-MUSTARD CHICKEN STIR-FRY

Honey-Mustard Chicken Stir-Fry image

Make and share this Honey-Mustard Chicken Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons natural-style peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne
1 lb boneless skinless chicken breast, cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
hot cooked rice (optional)

Steps:

In a food processor, combine first 10 ingredients; process until smooth.
In a large skillet, stir-fry chicken in 1 tsp hot oil 5-7 minutes until juices run clear. Remove chicken and keep warm.
In the same skillet stir-fry vegetables in 1 tsp hot oil until crisp-tender. Add chicken to pan and bring to a boil. Cook and stir 1-2 minutes until thick.
Serve over rice.

Nutrition Facts : Calories 267.2, Fat 12.1, SaturatedFat 2.1, Cholesterol 72.6, Sodium 450.6, Carbohydrate 11.7, Fiber 1.9, Sugar 8, Protein 28.3

HONEY GLAZED CHICKEN STIR FRY

Honey Glazed Chicken Stir Fry image

Make and share this Honey Glazed Chicken Stir Fry recipe from Food.com.

Provided by Sueie

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

375 g boneless chicken breasts
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon cornflour
2 tablespoons cooking oil
2 cups vegetables, of choice
rice, to serve

Steps:

Cut chicken into cubes, set aside.
In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
Put oil in wok or large skillet.
Preheat over medium heat.
Stir vegetables until crisp-tender.
Remove vegetables from wok.
Add chicken to hot wok, (more oil if necessary).
Stir fry for 3- 4 minutes or until cooked.
Push chicken to side of wok, add sauce.
Cook and stir until thick and bubbly.
Return cooked vegetables to wok and stir all ingredients together to coat.
Cook and stir another minute or until heated through.
Serve over rice.

HONEY-ORANGE CHICKEN STIR-FRY

Honey-Orange Chicken Stir-Fry image

This delicious stir-fry is perfect for all occasions! You can make it fast plus it is the perfect blend of flavors.

Provided by Katie P

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
2 large carrots, minced
¾ cup chopped celery
2 cloves garlic, minced
1 cup orange juice, or more as needed
¼ cup honey
¼ cup soy sauce
2 tablespoons cornstarch
¼ teaspoon ground ginger
⅔ cup salted cashews
2 cups hot cooked rice

Steps:

Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.

Nutrition Facts : Calories 555.8 calories, Carbohydrate 63.2 g, Cholesterol 64.6 mg, Fat 20.5 g, Fiber 2.7 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 1150.2 mg, Sugar 26.1 g

Tips:

Use fresh ingredients: Fresh vegetables and high-quality chicken will make a big difference in the flavor of your stir-fry.
Cut your vegetables evenly: This will help them cook evenly.
Marinate the chicken: Marinating the chicken in a mixture of soy sauce, honey, and garlic will help to tenderize it and add flavor.
Use a hot wok or skillet: This will help to create a nice sear on the chicken and vegetables.
Stir-fry in batches: If you overcrowd the wok or skillet, the vegetables will steam instead of stir-frying.
Don't overcook the vegetables: They should still have a slight crunch to them.
Serve immediately: Stir-fry is best served hot and fresh.

Conclusion:

Chicken stir-fry with honey is a quick and easy weeknight meal that is packed with flavor. With a few simple tips, you can create a delicious and healthy stir-fry that the whole family will enjoy. So next time you're looking for a quick and easy meal, give chicken stir-fry with honey a try. You won't be disappointed!