Chicken and Vegetable Stew
Honey Garlic Chicken Stir-Fry is a quick, flavorful dish that brings together tender chicken pieces, crisp vegetables, and a sweet-savory sauce. The chicken is cooked to golden perfection before being coated in a luscious honey garlic glaze made with soy sauce, honey, garlic, and optional ginger for a zesty kick. Vibrant vegetables like broccoli, bell peppers, and carrots are stir-fried to retain their crunch, complementing the juicy chicken.
Chicken and Vegetable Stew
Course: stewsDifficulty: Easy4
servings20
minutes45
minutes400
kcalHoney Garlic Chicken Stir-Fry combines tender chicken, vibrant vegetables, and a glossy honey-garlic sauce for a quick, flavorful meal. Perfect served over rice or noodles!
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into chunks
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
3 carrots, sliced
2 potatoes, diced
2 celery stalks, chopped
1 bell pepper, chopped
3 cups chicken broth
1 tsp dried thyme
1 tsp rosemary
1 bay leaf
1 cup green beans (optional)
Salt and pepper, to taste
Fresh parsley for garnish
Directions
- Brown the chicken:
Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and sear until golden brown. Remove and set aside.
- Sauté the vegetables:
In the same pot, add onion, garlic, carrots, celery, and bell pepper. Cook until softened and fragrant.
- Add seasoning:
Stir in thyme, rosemary, and the bay leaf. Cook for about 1 minute until aromatic.
- Combine chicken and broth:
Return the chicken to the pot and pour in the chicken broth. Stir well and bring to a gentle simmer.
- Add potatoes and cook:
Add the diced potatoes and let the stew simmer on low heat for 30-40 minutes, until the potatoes are tender and the chicken is cooked through.
- Optional green beans:
Stir in the green beans during the last 10 minutes of cooking for a pop of color and texture. - Season and serve:
Adjust salt and pepper to taste. Remove the bay leaf, garnish with fresh parsley, and serve warm.
