Honey Garlic Chicken Stir Fry (Gluten-free, Paleo, AIP)
This honey garlic chicken stir fry is a sweet and savory one-pan meal made with chicken, vegetables, and an easy sauce. It’s gluten-free, paleo and AIP-friendly.
Honey Garlic Chicken Stir-Fry
I love a good stir-fry any time of the year! It’s the perfect way to load up on veggies, is a great option for meal prep, and it is something the whole family will love.
Traditionally, you may find a dish like this on a menu made with chicken coated in flour, sugar, and soy sauce. This version still packs all the flavor but while being grain-free, gluten-free, soy-free, and is made without refined sugars! It’s gluten-free, paleo, and easy to make AIP.
Ingredients Needed for Garlic Chicken Stir-Fry
- Chicken breast. You can save yourself some prep time by asking your butcher to cube these up for you!
- Broccoli florets.
- Carrots. These round out both the color and flavor of this dish.
- Coconut aminos. This is the gluten-free, soy-free replacement for traditional soy sauce.
- Honey and arrowroot. These ingredients will thicken the sauce and add the honey flavor!
- Avocado oil.
- Garlic, ginger, salt, and pepper.
How to make Honey Garlic Chicken Stir Fry
- Prepare the sauce. Whisk the sauce ingredients together and set aside.
- Saute the veggies. Cook the broccoli and carrots and lightly season in a large pan. Saute for 6-7 minutes or until tender. Set aside.
- Cook the chicken. Add the chicken to the pan and cook for 3-4 minutes on each side until the chicken reaches an internal temperature of 165 F. Set aside.
- Saute the garlic and ginger. Add to the pan and saute for 3-4 minutes or until the garlic is fragrant.
- Thicken the sauce. Pour the sauce into the pan and simmer on low for 2-3 minutes to allow it to thicken.
- Combine with the sauce. Add the chicken and vegetables back to the pan and stir to coat in the sauce.
- Serve and enjoy! Serve fresh with a side of cauliflower rice or regular rice (if tolerated).
What can you serve as a side dish with this?
This recipe is quite filling on its own, but you can also serve it with cauliflower rice, or regular white or brown rice if you tolerate it. I’ve reintroduced white rice so I enjoy having this with steamed white rice!
Can you make this dish with a protein other than chicken?
You could easily make this with beef instead to mix it up!
Can you make this dish ahead of time? How do you store it?
This is a great dish to make in advance to use as meal prep or even a freezer meal to have on hand! Simply reheat on the stove with a little oil in the pan. Store it in a glass container in the fridge for 2-3 days or in the freezer for up to a month.
You’ll also like…
- Japche – Korean Noodle Stir Fry
- Mango Chicken Stir Fry
- Teriyaki Chicken Stir Fry
- Chicken & Broccoli Stir Fry
For the sauce
- 1/3 cup coconut aminos
- 1 tsp apple cider vinegar
- 2 tbsp honey
- 2 tsp arrowroot starch
For the stir fry
- 2–3 tbsp avocado oil
- 3 cups broccoli florets
- 1 cup carrot, chopped
- 3/4 tsp salt, divided
- 1/4 tsp black pepper (omit for AIP)
- 1 lb chicken breast, cubed
- 5 cloves garlic, minced
- 1 thumb ginger, grated
- To prepare the sauce, whisk the ingredients together. Set aside.
- Using a large pan, heat the avocado oil over medium heat. Add the broccoli and carrots and lightly season. Saute for 6-7 minutes or until tender. Set aside.
- Add the chicken to the pan (adding more oil if needed) and cook for 3-4 minutes on each side until the chicken reaches an internal temperature of 165 F. Set aside.
- Add the garlic and ginger to the pan and saute for 3-4 minutes or until the garlic is fragrant.
- Pour the sauce into the pan and simmer on low for 2-3 minutes to allow to thicken.
- Add the chicken and vegetables back to the pan and stir to coat in the sauce.
- Serve fresh with a side of cauliflower rice or regular rice (if tolerated)
All nutritional facts are estimated and will vary.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Dishes
- Method: One-Pan
- Cuisine: Asian
- Serving Size: 1 serving
- Calories: 304
- Fat: 10.3g
- Carbohydrates: 25.6g
- Fiber: 2.9g
- Protein: 28g