Easy Honey Garlic Chicken Stir Fry - Better Than Takeout!
Learn how to make the easiest honey garlic chicken stir fry that's better than takeout. This dish features tender chicken breast in a sweet and sticky sauce with garlic, soy, and a touch of heat from sriracha. The slow cooker method keeps the chicken moist and allows the flavours to meld beautifully. Perfect for weeknight dinners or meal prep, this dish is served over rice or noodles and finished with sesame seeds and fresh chives for an authentic touch
Watch: Easy Honey Garlic Chicken Stir Fry - Better Than Takeout!
Original recipe video — click to play
Original method: 20 minutes stovetop stir fry
Ingredients
Main
- 1000 g chicken breast, cut into bite-sized chunks
Use 2 large or 4 medium breasts
Sauce
- 180 ml filtered water
Reduced from original 240 ml for slow cooker
- 80 ml low sodium soy sauce
- 80 ml honey
Add more to taste if preferred sweeter
- 1 ½ tbsp sriracha sauce(optional)
Add at the end to control spice level
Adjust to desired spice level (1–2 tbsp)
- 3 clove garlic cloves, minced
Approximately 1 tbsp minced
Thickening
- 15 g cornstarch
Mix with cold water to form slurry; add in final 30 minutes
- 30 ml cold water
Mix with cornstarch to form slurry
Garnish
- 15 g sesame seeds(optional)
Add just before serving
- 15 g fresh chives, chopped(optional)
Add just before serving
Method
- 1
Prepare the sauce by combining filtered water, low sodium soy sauce, honey, minced garlic, and sriracha (if using) in a small bowl. Set aside. Do not add sriracha now if you prefer to adjust spice at the end.
~5 minsTip: This can be done whilst preparing the chicken
- 2
Cut chicken breasts into bite-sized chunks, approximately 2.5–5 cm pieces.
~5 minsTip: Uniform size ensures even cooking in the slow cooker
- 3
Heat a large frying pan over medium-high heat. Lightly brown the chicken pieces for 2–3 minutes per side until golden (do not cook through). This step adds depth of flavour.
~8 minsTip: Browning is recommended but can be skipped if short on time
- 4
Transfer browned chicken to your slow cooker.
~2 mins - 5
Pour the prepared sauce over the chicken in the slow cooker. Stir to combine, ensuring all pieces are coated.
~2 mins - 6
Cover and cook on Low for 6 hours or on High for 3 hours, until chicken is tender and cooked through.
~6 hrsTip: Chicken internal temperature should reach 75°C (165°F)
- 7
In the final 30 minutes of cooking, mix cornstarch and cold water together in a small bowl to form a slurry, stirring until smooth.
~5 minsTip: This prevents lumps in the sauce
- 8
Switch slow cooker to High setting (if not already on High). Stir the cornstarch slurry into the sauce in the slow cooker, mixing well.
~2 mins - 9
Cook uncovered for 20–30 minutes on High, stirring occasionally, until the sauce has thickened to a glossy consistency.
~25 mins - 10
Taste and adjust seasoning. Add additional sriracha now if you would like more heat, or add more honey if you prefer it sweeter.
~3 mins - 11
Transfer to a serving dish. Garnish with sesame seeds and fresh chopped chives.
~2 mins - 12
Serve immediately over steamed rice, noodles, or with your choice of vegetables.
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Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, chicken thighs work wonderfully in this recipe. They are actually more forgiving in the slow cooker and stay moist longer. You may want to reduce the cooking time slightly on High (aim for 2–2.5 hours) as thighs tend to become tender more quickly. Check that the internal temperature reaches 75°C (165°F) before serving
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