The tastes are amazing. It tastes great because it contains the right amount of sweet and salty, with a little bit of spice that will make your taste buds dance.

The best thing? You can create it at home very easily. You have to try this stir-fry.

It will take you right to taste town. Put it on top of a bed of hot rice for a supper that tastes like it came from a restaurant.

So, what you waiting for? Get the wok going and start cooking!

This stir-fry is great for busy weeknights when you need to get dinner on the table quickly. It only takes 30 minutes to make.

Easy to Clean: Because everything cooks in one skillet, there are less dishes to wash and an easy cleanup.

Better than Takeout: Don’t have to wait or pay for delivery. You can control the ingredients in this handmade version, which tastes even better.

This stir-fry is great for meal prep because it reheats well.

The best part of the dish is the chicken thighs! I utilize thighs that don’t have bones or skin.

Seasonings: A basic mix of garlic powder, salt, and pepper works.

Cornstarch is the secret ingredient that makes the chicken crispy on the outside and thickens the sauce.

I use vegetable oil for stir-frying and a little bit of sesame oil for smell.

The mix of zucchini, bell peppers, and white onion gives the dish a crunchy and textured taste.

Garlic and ginger provide depth and richness to the sauce.

You will appreciate the mix of honey, soy sauce, chicken broth, rice vinegar, sesame oil, and a little bit of red pepper flakes in the sauce.

• 1 pound of boneless, skinless chicken thighs, chopped into pieces that are easy to eat
• salt
• pepper
• garlic powder
• 1 tablespoon of cornstarch
• 2 tablespoons of vegetable oil, split
• 1 tsp. of sesame oil
• 1 medium zucchini, cut into slices
• 1/2 cup of chopped bell pepper
• half a white onion
• three cloves of garlic
• 1 tsp of minced ginger
• 1/3 cup of honey
• 1/4 cup of low-sodium soy sauce
• 1/4 cup of chicken broth
• 1 tbsp of rice vinegar
• 1 teaspoon of sesame oil
• 1/4 teaspoon of red pepper flakes
• 1 tablespoon of cornstarch
• green onions
• sesame seeds

It’s really easy to make this stir-fry.

1. Put the chicken in a bowl and sprinkle it with 1/2 teaspoon of salt, pepper, and garlic powder. Mix with 1 tablespoon of cornstarch until everything is equally coated. Put it away.

2. Mix all the sauce ingredients together in a another bowl. Put aside.
3. In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil. Stir-fry the zucchini, bell pepper, and onion for about 3 to 4 minutes, or until they are tender-crisp. Take the veggies out and put them aside.
4. Put the last tablespoon of vegetable oil in the skillet. Cook the chicken in a single layer for about 2 to 3 minutes on each side, or until it is golden. Add the ginger and garlic and heat for about 30 seconds, or until they smell good.
5. Add the sauce and bring it to a boil. Stirring every so often, let it simmer for about 1–2 minutes till it thickens.
6. Put the vegetables back in the skillet and stir them in the sauce. Cook for approximately one more minute, or until it is hot all the way through.
7. Serve hot over rice and, if you choose, top with green onions and sesame seeds. Have fun!

These suggestions can help you make a meal that is better than any takeaway.

• Get a head start. Before you start stir-frying, cut and measure out all the ingredients.
• Do some batch magic. To get the chicken golden and crispy, sear it in a single layer. If you put too many things in the pan, it will steam instead.
• Make some good changes. You can use your favorite stir-fry vegetables instead, such broccoli, carrots, snow peas, and mushrooms. You can use chicken breast instead of thighs if you want.
• Enjoy the presentation. Serve with hot steamed rice, noodles, or cauliflower rice that is low in carbs. Add sesame seeds and green onions on top.

Storing & Reheating

Here’s how to save leftovers so you can eat them later.

Store leftovers in an airtight jar in the fridge for up to four days. After that, the chicken and vegetables will start to lose water and go mushy.

It’s not a good idea to freeze honey garlic chicken stir-fry. When you defrost the sauce, it will separate, and the vegetables will go mushy.

To reheat, put the pieces in a skillet or wok over medium heat and stir them often until they are hot all the way through. Don’t microwave the chicken to keep it from cooking too much.