This stir-fry was inspired by my husband’s favorite flavor of chicken wings – honey garlic. And… since he has a never ending craving for said wings, I decided to come up with a dinner version, (complete with vegetables)! It has all the great sweet & savory flavors of the classic wings combined into an easy, 30-minute dinner that’s perfect for busy weeknights and weekends alike! I love all-in-one kind of meals that come together quickly, and any Asian inspired rice bowl is at the top of that list!
Tip: To make the broccoli stem edible, use a peeler to pare away the tough outer layer. Then, cut the broccoli stem into thin slices.
For the broccoli florets, cut them into roughly 1-inch pieces (I say ‘roughly’ because while it’s nice to have all your meat and vegetables even, for even cooking, the main point is a nutritious dinner that doesn’t take 2 hours)!
To dice an onion, first cut off both ends and cut it in half from top to bottom. Next, make 2 cuts from the top almost to the bottom (but not cutting all the way through). Lay the onion down on it’s flat surface and make about 5 cuts across the top. Finally cut crosswise into a medium sized dice (about 1/2 inch).
Tips for this stir-fry:
- It’s much easier to cut up chicken if it’s partially frozen, (even just 20 minutes in the freezer really helps).
- Don’t worry about mixing the honey into the stir-fry sauce, it will mix on it’s own once it hits the pan.
- When you sauté meat, don’t stir it too often because it won’t have a chance to brown properly. For this recipe, I added the chicken to the pan and let it sit a full 2 minutes before flipping the cubes over to brown on the other side.
- I prefer the sauce for this dish to have some body, but not so thick that it stands up by itself. I love how the sauce seeps into the bowl of rice. If you think the sauce is too thin for your liking when the stir-fry is finished, add an additional 1-2 teaspoons cornstarch mixed with some water, and bring the stir-fry back to a simmer to thicken again.
- 1/3 cup soy sauce (or coconut aminos)
- 1 Tablespoon organic cornstarch
- 1/3 cup honey
- 1 medium onion, diced 1/2″
- 1 1/2 pounds broccoli, stems peeled
- 1 pound chicken thighs, cut into 1″ cubes
- 2 Tablespoons avocado oil, (or olive oil)
- 1/4 cup water
- 3 cloves garlic, minced
- Start by mixing the soy sauce and cornstarch together until the cornstarch dissolves. Add the honey to the soy sauce mixture, but you don’t need to combine them (this happens in the pan).
- Thinly slice the peeled broccoli stems and cut the florets into 1″ pieces, set the broccoli aside with the onion.
- Preheat a large skillet over high heat.
- When the pan is almost smoking, add 1 Tablespoon of avocado oil and the chicken cubes. Sauté for about 2 minutes to brown before turning the chicken cubes, and cooking until golden brown and done in the center. Remove the chicken from the pan and set aside.
- Reduce the heat to medium-high and add the remaining 1 Tablespoon of avocado oil to the pan. Add the onion and broccoli, cook stirring every 30 seconds for 3-5 minutes or until the onions begin to soften and the broccoli turns bright green but is still crisp.
- Add the 1/4 cup of water to the pan, cover with a lid and simmer for 3 minutes until the water has mostly evaporated and the broccoli is just tender.
- Add the sautéed chicken, minced garlic, and the sauce into the skillet.
- Stir to incorporate the honey, and simmer 1-2 minutes to thicken the sauce.
- Serve immediately.