This honey garlic chicken is a quick, healthy dinner that's ready in just 20 minutes. Diced chicken breasts are simmered with sliced carrots (or your favorite stir fry vegetables) in a simple honey garlic stir fry sauce that's perfectly savory with just enough sweet and sour. It's so easy, and so tasty, you'll ditch the take-out menu for good!
Make the Honey Garlic Sauce. Combine the coconut aminos, honey, garlic, rice wine vinegar, sesame oil, and cornstarch in a blender. Blend until the sauce is smooth and the garlic is pulverized.
Heat a skillet over high heat. Add the oil and heat until it shimmers. Add the cubed chicken breast, sprinkle with salt and pepper, and toss in the fat. Saute, stirring occasionally, until no longer pink, 4-5 minutes.
Add the carrots to the skillet, then pour in the honey garlic sauce. Toss the chicken and carrots and bring the sauce to a boil. Reduce the heat to medium and simmer until the chicken is cooked through and the sauce is a thick, golden brown. Stir the chicken and vegetables occasionally. Test the chicken for doneness using an instant read thermometer; it's cooked through once it reaches 165°F.
Remove the honey garlic chicken from heat. Add the scallions and sesame seeds and toss to combine.
Serve the chicken over steamed white or brown rice, cauliflower rice, or your choice of noodles. Garnish with additional scallions and sesame seeds if desired and serve immediately. Leftover honey garlic chicken keeps in the refrigerator in a tightly sealed container for up to 5 days.