Honey Garlic Chicken Stir-Fry With Broccoli And Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · dairy-free, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb boneless skinless chicken thighs, sliced thin
• 3/4 cup long-grain white rice
• 7 oz broccoli, cut in florets
• 2 medium carrots, sliced on the bias
• 1 1/2 tbsp honey
• 1 1/2 tbsp soy sauce
• 1 1/4 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 tbsp cornstarch
• 2 scallions, sliced
• 1 tsp each black pepper and red pepper flakes

Method (tap to check — screen stays awake)

1. Rinse the rice, then simmer it with 2 1/4 cups water, covered, 15 minutes; rest 5 minutes off the heat and fluff with a fork.
2. Whisk the honey, soy sauce, cornstarch, pepper flakes, and 1/3 cup water into a smooth sauce with no lumps.
3. Heat 1 tbsp of the oil in a wide skillet over high until it just smokes, add half the chicken in one layer, and sear 2 minutes without moving until browned. Turn, cook 1 minute, and remove. Repeat with the second batch.
4. Add the remaining oil, then the broccoli and carrots, and stir-fry 3 minutes until the broccoli turns bright green and the edges char.
5. Splash in 1/4 cup water, cover, and steam 2 minutes until the florets are crisp-tender.
6. Return the chicken, add the garlic, and toss 30 seconds until fragrant.
7. Pour in the sauce and stir 1 minute until it thickens and coats everything in a glossy layer; finish with scallions over the rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook