Description

This Honey Garlic Chicken Stir Fry with Carrot Noodles is a flavorful and healthy dish featuring tender chicken coated in a crispy cornstarch crust, baked to perfection, and tossed in a sweet and savory honey garlic sauce. Served over lightly sautéed carrot noodles with a touch of spice, this meal is quick to prepare and perfect for a wholesome weeknight dinner.

Ingredients

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Chicken Stir Fry:

1 pound boneless skinless chicken breasts, cut into 1-inch bite sized cubes
½ teaspoon kosher salt, plus more to taste
¼ teaspoon fresh cracked black pepper, plus more to taste
½ cup cornstarch
¼ cup + 1 tablespoon vegetable oil (substitute: canola oil), divided
5–6 large carrots, peeled, ends trimmed & spiralized
To taste crushed red pepper flakes

Honey Garlic Stir Fry Sauce:

8 cloves garlic, minced
3–4 teaspoons fresh ginger, grated
6 tablespoons reduced sodium soy sauce
¼ cup sake
½ cup honey
1/8 teaspoon kosher salt
Optional garnishes: sliced scallions and toasted sesame seeds

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Instructions

Preheat Oven: Arrange the oven rack to the middle position and preheat oven to 400 degrees F. Spray an 8×11-inch baking pan with cooking spray and set aside.
Season Chicken: Place chicken pieces, cornstarch, salt, and pepper in a plastic bag. Shake until chicken is well coated in cornstarch, then set aside.
Brown and Crisp Chicken in Batches: Heat ¼ cup oil in a large sauté pan over medium-high heat. Add half the chicken and cook undisturbed for 1 minute. Flip and cook another minute. Stir fry for 30 seconds to 1 minute until browned but still raw inside. Transfer chicken with slotted spoon to prepared baking pan. Spray chicken with cooking spray. Repeat with remaining chicken, adding oil as needed.
Finish Cooking Chicken in Oven: Bake the crispy chicken pieces in the preheated oven for 15-20 minutes or until just cooked through.
Cook Carrots: Wipe pan of excess oil and reduce heat to medium high. Add 1 tablespoon clean oil, carrot noodles, and a pinch of crushed red pepper flakes. Cook, stirring frequently, until carrots are softened, about 5 minutes. Season with salt and pepper, then transfer to a bowl and set aside.
Sauté Aromatics: Add garlic and ginger to the pan and sauté until fragrant, 30 seconds to 1 minute. Add soy sauce, sake, honey, and kosher salt. Bring sauce to a simmer, whisking occasionally, and cook for 3-5 minutes until thickened to coat the back of a spoon. Turn off heat.
Add Chicken to Stir Fry Sauce: Add baked chicken to the skillet and toss to coat with the sauce. Alternatively, pour sauce over chicken in baking pan to toss, or toss both noodles and chicken with sauce before serving.
Garnish and Serve: Transfer the honey garlic chicken and carrot noodles to individual bowls. Garnish with sliced scallions, toasted sesame seeds, and extra crushed red pepper flakes if desired. Serve immediately.

Notes

To scale the recipe, use the sliding scale tool in the recipe card to adjust servings up or down.
If you have questions or need clarification during cooking, leave a comment on the recipe post for assistance.
The nutritional information is estimated based on 4 servings and will vary depending on ingredient brands and measurements used.
Spiralize carrots using a spiralizer or vegetable peeler to create noodle-like strips.
If sake is unavailable, dry white wine or chicken broth can be substituted in equal amounts.
Cooking the chicken in batches ensures it crisps properly without overcrowding the pan.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 20 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 2.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 90 mg