Honey Garlic Chicken Stir-Fry | CookOS

Honey Garlic Chicken

Name: Honey Garlic Chicken Stir-Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 tbsp cooking oil; 1 tbsp garlic, minced; 1 tsp chili sauce; 1 lb chicken breast, sliced; 1 green bell pepper, chopped; 1/2 large onion, chopped; 1/2 cup water; 1/4 tsp salt; 1/4 tsp MSG; 1 tsp sugar; 1 tbsp potato starch; 2 tbsp water, for slurry; 1 tbsp dark soy sauce; 2 tbsp honey; 1 tbsp Shaoxing wine; 1/2 tsp sesame oil

Honey garlic chicken is a Chinese takeaway-style stir-fry with tender chicken breast, bell peppers, and onions coated in a savory-sweet garlic sauce. The key to restaurant-quality results is high-heat wok cooking that caramelizes the sauce while keeping the chicken moist.

🌍Chinese 🏷️Honey garlic chicken 🏷️Takeaway-style 🏷️Stir-fry 🏷️Chicken

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

About·Privacy·Terms

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

mayflowermotherwellonTikTok

Total

15 min

Servings

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by mayflowermotherwell

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

mayflowermotherwellonTikTok

Ingredients

2 tbsp cooking oil
1 tbsp garlic, minced
1 tsp chili sauce
1 lb chicken breast, sliced
1 green bell pepper, chopped
1/2 large onion, chopped
1/2 cup water
1/4 tsp salt
1/4 tsp MSGoptional
1 tsp sugar
1 tbsp potato starch
2 tbsp water, for slurry
1 tbsp dark soy sauce
2 tbsp honey
1 tbsp Shaoxing wine
1/2 tsp sesame oil

16 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a small bowl, whisk together the potato starch and 2 tbsp of cold water to create a slurry. Set aside.
2
Heat a wok over high heat until smoking. Add the cooking oil.
3
Add the minced garlic and chili sauce. Stir-fry for 10-15 seconds until fragrant.
4
Add the sliced chicken and stir-fry, tossing continuously, until seared and nearly cooked through.
5
Add the chopped green peppers and stir-fry for 30 seconds.
6
Add the chopped onions and stir-fry for another 30 seconds until slightly softened.
7
Pour in 1/2 cup of water and bring to a simmer.
8
Season with salt, MSG (if using), and sugar. Stir to combine.
9
Give the potato starch slurry a quick stir, then pour it into the wok. Stir continuously until the sauce thickens.
10
Add the dark soy sauce, honey, and Shaoxing wine.
11
Finish with a drizzle of sesame oil and give everything a final toss to ensure the chicken and vegetables are fully coated in the glossy sauce.
12
Transfer to a container or serving dish and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice chicken breast thin and evenly so it cooks in 3–4 minutes without drying; uneven pieces will be overdone on the outside.
Get the wok or large skillet smoking hot before adding oil—this creates the sear that locks in juices and builds flavor.
Add chili sauce at the end with the water and sugar so it doesn't burn; stir constantly to emulsify the sauce and coat all ingredients.
Don't skip the 1/2 cup water; it creates the glossy, caramelized sauce that clings to chicken and vegetables.

Substitutions

Chili sauce → sriracha or red pepper flakes (use 1/2 tsp flakes for gentler heat)
Green bell pepper → snap peas or broccoli florets (no texture change, similar cook time)
Cooking oil → vegetable or peanut oil (peanut adds subtle nutty flavor)
Sugar → honey or brown sugar (use same measure; adds depth)

Storage & make-ahead

Store in an airtight container in the fridge up to 3 days; reheat in a wok or skillet over medium heat, adding 1–2 tablespoons water to restore sauce.