This post may include affiliate links. Thank you for your support.

Sticky, sweet and savory – This Chinese honey ginger garlic chicken stir fry with crunchy strands of carrot noodles are a match made in healthy, fake-out take-out heaven! Easy to prepare and even easier to devour, your family will love this carrot and chicken recipe!

“Seriously, this fake-out-take-out has got it all…it’s light, nutritious, and delicious!! I love the spiralized carrots, and as for the honey garlic ginger chicken…its finger-licking and bowl-licking good!!”

Close-up angled photo of a bowl of stir fry honey garlic chicken with spiralized carrots, sesame seeds, and green onions.

Update: This recipe was originally published in January 2016. I made updates to the article below to include more information about making the garlic ginger chicken with carrots at home.

Looking for a delicious, healthier alternative to takeout that’s both quick and easy to make? Look no further than my take-out fake-out recipe for honey garlic chicken Chinese with carrot noodles. This dish features juicy, tender chicken breast and a sticky, savory-sweet, beautifully flavorful honey garlic stir fry sauce that’s downright drinkable. When paired with flavorful carrot noodles that are not only nutritious but also provide a delicious, satisfying crunch, you’ve got yourself a real winner, winner chicken dinner.

About this honey and garlic chicken stir fry

These ginger honey garlic chicken Chinese bowls are bomb, my friends. They were inspired by my favorite Asian ginger-carrot dressing, which I could seriously guzzle by the gallon. No joke. TBH, I am always looking for ways to turn that dressing into a meal.

So, I took the components of that dressing and turned it into these honey garlic chicken noodles bowls. Obviously, I added a lot of creativity. And chicken. Because that’s just how I roll. #ProteinPower

The sauce in these carr-oodle bowls (I just came up with that. Whaddya think? Canoodle is already taken, so maybe coodle is better?) is sticky, sweet, savory, garlicky, gingery and seriously scrumptious.

The bite sized pieces of chicken are crispy, while the inside remains tender and juicy without deep frying. This is thanks to a dredge in cornstarch and quick flash in the pan before being baked. 

But you can’t have my lightened up honey garlic chicken and noodles bowl without the carrot noodles. They are slightly crunchy and when tossed with the honey ginger garlic sauce they are veg-tastically delicious.

If you love take out, but don’t love all the calories that come with it, I highly recommend you try these garlic honey ginger chicken noodles. I promise you will love them! 

Why you’ll love this chicken carrot recipe

TL;DR? Aside from being fantastically delicious, this Chinese honey garlic chicken and carrot recipe is ALSO:

  • Wholesome & Nutritious. Using baked (not fried) lean chicken breast (instead of chicken thighs), and noodles made from carrots (instead of carb-laden wheat noodles) means these garlic chicken noodles are perfect for all my diet-conscious friends out there. Whether you’re looking for a recipe to keep you looking fit for swimsuit season or are simply looking to make health a priority, this recipe is for you.
  • Quick & Easy. What’s great about this chicken and carrot recipe is that it’s a cinch to make. Simply spiralize your carrots, cook the chicken, and whip up the sauce in a matter of minutes. In 40 minutes or less, you’ll have a delicious dinner that’s both satisfying and good for you.
  • Crowd-Pleasingly Customizable. It’s sweet enough for kiddos to go gaga for, but has the savory, slightly spicy, umami-salty goodness the adults are looking for. Oh, and if you don’t have any littles? Feel free to up the heat ante by adding extra fiery red pepper flakes and a hefty drizzle of sriracha.
  • Budget-Friendly. If you’re trying to tighten your spending belt, there’s no better way than to cut dining out. Eating at a restaurant costs an average of 5x as much as eating home-cooked meals. So why settle for expensive, calorie-laden takeout when you can enjoy the sweet and savory flavors of my honey ginger garlic chicken with crispy carrot noodles for a fraction of the cost at home?
Overhead photo of cubed raw chicken breasts,  garlic, ginger, honey, carrots, stir fry sauce, and seasonings neatly arranged on a kitchen counter.

Ingredients for honey garlic stir fry chicken

Chances are, you probably already have most of what you need on hand to make this Chinese honey garlic chicken stir fry with carrots and ginger yumminess. Here’s what to grab:

For the honey garlic chicken

  • Boneless Skinless Chicken Breasts – I typically prefer white meat chicken. Be sure you cut the chicken into even bite-sizes pieces.
    • Substitution: Feel free to swap in boneless, skinless chicken thighs if dark meat is more your vibe.
  • Cornstarch – For getting a gorgeously crispy, golden brown exterior on your chicken without needing to bread or deep-fry it. 
    • Substitutions: If corn is a no-no in your kitchen, consider swapping in all-purpose flour, potato starch, rice flour, arrowroot flour, or chickpea flour instead.
  • Vegetable Oil – The trick here is to opt for a neutral-flavored, high smoke point oil. I feel like most people have vegetable oil in their pantries, so that’s what I went with.
    • Substitutions: Canola oil, avocado oil, corn oil, peanut oil, or grapeseed oil are all fine stand-ins.

To make the carrot noodles

If you like zucchini noodles, I can guarantee you are going to like carrot zoodles (a.k.a. carrot noodles). They’re simply spiralized carrot strands and they’re terrifically gluten-free and low-calorie. Here’s what you need for the noodle portion of this chicken and carrot recipe:

  • Carrots – If you want to get long, linguini-like strands, make sure to opt for full-sized carrots instead of their baby brethren. Feel free to use yellow, purple, or orange carrots (or a mix of all 3!).
    • Substitutions: You can also use zucchini to make zoodles, or swap in parsnips. Alternatively, feel free to use real, bona-fide noodles like ramen, udon, or rice noodles, or even plain steamed rice. It’s your dinner, so do what tastes best to you!
  • Crushed Red Pepper Flakes – To counteract all that honey sweet. Dial the spiciness up or down by adding more or less to taste.
    • Substitutions: Swap in the spicy-maker of your choice like cayenne pepper or sambal oelek.

If carrots are on sale at the grocery store, grab some extra and put them to good use in these recipes: Creamy Carrots Dip and Gingered Carrot Soup Recipe.

For the stir fry sauce

  • Garlic – I love the bite of fresh garlic here, but I won’t tattle if you use jarred minced garlic or frozen garlic paste instead. You can also swap in about 2 teaspoons of milder garlic powder in a pinch.
  • Reduced Sodium Soy Sauce – For umami saltiness. If you don’t have reduced sodium soy sauce on hand, simply dilute regular soy with a 1:1 ratio of water.
    • Substitutions: Go gluten-free by using tamari or coconut aminos instead. You can also go soy-free using coconut aminos or Bragg’s Liquid Aminos (not GF).
  • Sake – For adding a touch of sweet complexity to the honey ginger garlic sauce.
    • Substitutions: You can also use Mirin, another traditional Japanese rice wine that is slightly less boozy and sweeter than sake. Alternatively, feel free to use a dry white wine, sherry, or even tangy rice vinegar if you prefer. Note that you may need to adjust the sweetness level if using any of the final 3 options.
  • Honey – Honey adds floral sweetness and irresistible stickiness to the dish. If possible, use local honey for a more pronounced and complex flavor.
    • Substitutions: Can’t do honey? Maple syrup, agave nectar, or brown rice syrup are all fine substitutes. You can also try using regular brown sugar (either light or dark).
  • Ginger – For sweet heat. Add as much or as little as you prefer. If you don’t have fresh, the same amount of prepared ginger paste can be used. You can also swap in about ⅓ as much dried ground ginger instead.
  • Scallions – For color and crunch. Use both the whites and greens for the best flavor and garnish. PRO TIP: thinly slice the whites perfectly horizontally, then angle the greens for pretty oblong cuts.
  • Sesame Seeds – Optional, for garnish. I like using a mix of white and black sesame seeds for the most visual appeal. I also recommend giving them a quick toast in a dry pan to enhance their savory flavor.
  • Kosher Salt & Fresh Cracked Black Pepper – For seasoning. 

Optional variations and dietary adaptations

As much as we’re obsessed with this recipe for honey garlic chicken with noodles, I want YOU to be equally obsessed. Feel free to make any alterations to the recipe to make it work for you and your family. Here are a few variations worth considering:

  • Extra Spicy – Add extra kick by using a heavy hand with the crushed red pepper flakes. You can also add extra ginger, toss in some minced jalapeños, and/or use sriracha or chili garlic paste as a garnish.
  • Gluten-Free – Use tamari or coconut aminos in place of soy sauce.
  • Soy-Free – Skip the soy sauce in favor of coconut aminos or Bragg’s Liquid Aminos.
  • Corn-Free – Trade out the cornstarch in favor of regular AP flour, potato starch, rice flour, chickpea flour, or arrowroot powder. Just don’t skip it. The dredge is what gives this honey garlic chicken a crispy exterior texture.
  • Vegan – Swap the chicken for your favorite meat-free alternative (e.g. pressed firm tofu or rehydrated soy curls) and use any honey alternative listed above.
Overhead photo of a bowl of chicken and carrots stir fry with chopsticks inserted into the dish.

How to make honey garlic stir fry chicken

  1. Preheat Oven: Preheat oven to 400 degrees F. And prepare an 8×11-inch casserole dish by spraying it with non-stick cooking spray.
  2. Season Chicken: Add the raw cubed chicken, cornstarch, salt, and pepper to a resealable bag or large mixing bowl. Seal the bag and shake, or stir to coat. 
  3. Sear Chicken: Heat ¼ cup oil in a large sauté pan over medium-high heat. Working in batches to prevent overcrowding, add the pieces of chicken to the pan. Cook the chicken, turning occasionally, for about 2-3 minutes or until the chicken is golden all over. Transfer the chicken pieces to the prepared baking pan.
  4. Bake Chicken: Spray the top of the chicken with cooking spray, place in the oven and bake for 15-20 minutes, or until the chicken is cooked through.
  5. While the chicken is baking, sauté carrot noodles: Use a paper towel and remove the excess oil from the pan. Place the pan over medium heat and add 1 tablespoon of oil. Then add the carrot noodles and a pinch of red pepper flakes. Cook, stirring frequently, until the carrots soften. Season to taste with salt and pepper and then transfer the carrot noodles to a large mixing bowl. Set the carrots aside.
  6. Make the sauce: To the same pan, add the minced garlic and ginger. Sauté until fragrant, then add the remaining sauce ingredients to the pan. Bring the mixture to a simmer, whisking occasionally. Reduce heat to simmer and cook the sauce until thick. Pour ⅓ of the sauce over the carrot noodles and toss to coat.
  7. When chicken is done cooking add it to the sauté pan with the garlic honey sauce and toss to coat.
  8. Serve: Divide carrot noodles among serving bowls and spoon honey garlic chicken breast over the top. Enjoy!

Expert tips for the best chicken stir fry meal

  • Consider tenderizing your chicken with a brief 15-minute spell in a simple brine (water with sugar and salt dissolved into it) and/or pounding it with a meat mallet.
  • To make the chicken easier to cut into cubes, freeze it for about 15-20 minutes first. When it’s extra cold, it’s easier to make neat slices.
  • No spiralizer? No problem! You can use a vegetable peeler, julienne peeler, or julienne attachment on your mandoline to make this spiralized carrot and chicken recipe.
  • Not feeling saucy? Right on. If you don’t like a lot of sauce for the noodles, ½ the sauce recipe.
  • If you’re cooking the chicken in batches, you may need to add more oil to the pan as you go.
Close-up photo of garlic honey chicken stir fried with carrots.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

Can I substitute the chicken with tofu or another protein?

Yes, you can absolutely substitute the chicken with tofu (opt for firm or extra firm, and make sure you press it first) or another protein source, such as shrimp or beef. Simply cook the protein of your choice by dredging it in cornstarch and following the Chinese honey garlic chicken recipe as written.

How can I adjust the flavor of the sauce to my liking?

If you prefer your honey ginger garlic sauce to be sweeter, add more honey. Or if you prefer it to be more savory, you can add more soy sauce or salt (or get some inspiration from your favorite takeout and use some MSG). If you like more heat, you can add more red pepper flakes or sriracha sauce to this chicken and carrot recipe. 

Can you freeze carrot noodles?

Yes, you can freeze carrot noodles, but it’s important to note that you’ll need to do some prep work to prevent them from losing their texture and becoming mushy once thawed. Here’s how you *should* freeze them:

  1. Blanch the noodles: Before freezing the carrot noodles, blanch them in boiling water for 1-2 minutes to partially cook them. 
  2. Drain and dry: After blanching the noodles, drain them well and pat them dry with a clean kitchen towel (or paper towels) to remove as much excess moisture as possible. This will prevent ice crystals from forming, which is the primary source of freezer burn. 
  3. Pack and freeze: Once the noodles are dry, pack them into airtight containers or freezer bags, removing as much air as possible before sealing. I like to use a straw stuck in the corner of a ziptop bag with the top zipped all the way to the straw. Simply suck out all the air like a vacuum, then move quickly to slide the straw out and close the zipper! Label the containers with the date and freeze for to 2-3 months.
  4. Thaw and use: When you’re ready to use the carrot noodles, simply thaw them in the refrigerator overnight. They can be used in stir-fries, soups, or salads, but keep in mind that their texture may be slightly softer than fresh carrot noodles.
Angled, close-up photo illustrating the sticky sauce on honey garlic chicken noodles.

Serving Chinese honey garlic chicken

While this chicken and carrot stir fry is perfectly delightful as a standalone meal, you’re welcome to zhuzh it up as you see fit. Here are some ideas to get your wheels turning:

  • Garnish it. Top with sesame seeds, pickled jalapenos, and green onions to add some extra flavor and texture. Feel free to add a drizzle of sriracha or dollop of chili garlic crisp.
  • Add more veggies. This honey ginger chicken with spiralized carrot noodles pairs well with steamed vegetables, like broccoli, snap peas or snow peas, and green beans. My favorite veggie side dish here are sauteed red bell peppers and onions. But, if you like a particular veggie in your typical takeout order, chances are you’ll like it here too.
  • For a pop of fresh flavor, top the chicken stir fry meal with chopped cilantro, Thai basil, or fresh mint before serving. If you aren’t sure which herbs you like, be sure to check out this article describing the different types of fresh herbs and how to use in the kitchen.
  • Add some crunch with chopped and salted roasted peanuts or cashews.
  • If you want to bulk up your meal, try serving it with a side of grains like brown rice or quinoa. Or to keep things healthy, serve it with cauliflower rice or broccoli rice.

Storing leftovers 

  • If you have any leftover stir fry honey garlic chicken (which is hard to imagine, because this chicken and carrot noodle dinner is 🔥), cool them down to room temperature before refrigerating them in an airtight container for up to 3 days. 
  • Store the chicken and carrot noodles separately to prevent the noodles from becoming too soft.
  • Reheat the Chinese honey garlic chicken and carrots separately in the microwave or on the stove until heated through (ensuring the chicken reaches 165F for proper food safety) before serving.
  • If you have more leftovers than you can eat in 3 days, you can freeze the chicken and carrot noodles separately in airtight containers or freezer bags for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Action photo of chopsticks picking up a piece of Chinese honey garlic chicken from a serving bowl.

Whether you carrot all about healthy eating or just love the sweet and savory flavors of Asian takeout, I hope you find this chicken and carrot recipe as noodle-icious as we do. Remember, you are what you eat, so why not be a little sweet, a little spicy, and a whole lot of healthy? Don’t be chicken — get in-spiralized and try this recipe today!


Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

Overhead photo of stir fried honey garlic chicken breast with carrot noodles in a large black serving bowl.

Chinese Honey Garlic Chicken Stir Fry with Carrot Noodles

4.75 from 4 votes
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Sticky, sweet and savory Chinese Honey Ginger Garlic Chicken over crunchy strands of carrot noodles are a match made in healthy, fake-out take-out heaven! Easy to prepare and even easier to devour, your family will love this carrot and chicken recipe!


  • 1 8×11-inch Baking Pan
  • 1 Large Wok or Skillet


Chicken Stir Fry

Honey Garlic Stir Fry Sauce

  • 8 Cloves Garlic – minced
  • 3-4 tsp Fresh Ginger – grated (depending how strong of a ginger taste you want)
  • 6 TBS Reduced Sodium Soy Sauce
  • ¼ Cup Sake
  • ½ Cup Honey
  • 1/8 tsp Kosher Salt
  • Optional Garnishes: Sliced Scallions and Toasted Sesame Seeds


  • Preheat Oven: Arrange the oven rack to the middle position and then preheat oven to 400 degrees F. Next, spray an 8×11-inch baking pan with cooking spray and then set the pan aside.
  • Season Chicken: Place the chicken pieces, cornstarch, salt and pepper in a plastic bag. Shake the bag until the chicken is well coated in cornstarch and then set the bag of cubed chicken breast 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 one minte. Flip the chicken over and continue to cook an additional minute. Then, stir fry the chicken for 30 seconds to 1 minute. (Note: You are just looking to brown and crisp the chicken – it should still be raw on the inside.) Use a slotted spoon to transfer the chicken pieces to the prepared baking pan. Then, spray the top of chicken with cooking spray.
    Repeat the cooking process with the remaining pieces of chicken, adding more oil to the pan before browning if needed,
  • Finish Cooking Chicken in Oven: Transfer the crispy chicken pieces to the preheated oven and bake for 15-20 minutes, or until the chicken is just cooked through.
  • Meanwhile, Cook Carrots: Wipe pan of excess oil and reduce heat to medium high. Add 1 tablespoon clean oil to the pan. Add the carrot noodles and a pinch of red pepper flakes. Cook, stirring frequently, until softened, about 5 minutes. Season to taste with salt and pepper. Remove to a bowl and set aside.
  • Saute Aromatics: Add the garlic and ginger to the pan and sauté until fragrant, 30 seconds to 1 minute.
    Then, add the remaining sauce ingredients to the skillet and bring the stir fry sauce to a simmer, whisking occasionally. Simmer the sauce for 3-5 minutes, or until it's thickened enough to coat the back of a spoon. Then, turn heat off under skillet.
  • Add Chicken to Stir Fry Sauce: When chicken is done baking, add it to the sauté pan and toss to coat. (Alternatively, you can pour the sauce over chicken in the baking pan and toss to coat. Or, toss both noodles and chicken with sauce. It's really up to you!)
  • Garnish and Serve: Transfer honey garlic chicken and carrot noodles to individual serving bowls and garnish the top with scallions, sesame seeds, and additional red pepper flakes if using. Enjoy immediately.


  • If you don’t have a spiralizer, you can use a vegetable peeler to shred the carrots.
  • The this honey garlic chicken recipe as written is very saucy. If you aren’t planning on making the carrot noodles, or if you don’t like a lot of sauce, you can cut the stir fry sauce ingredients in half.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.


Calories: 533kcal    Carbohydrates: 64g    Protein: 27g    Fat: 18g    Saturated Fat: 12g    Cholesterol: 72mg    Sodium: 1364mg    Potassium: 856mg    Fiber: 3g    Sugar: 39g    Vitamin A: 15195IU    Vitamin C: 11.4mg    Calcium: 62mg    Iron: 1.7mg

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary. @TaterTotMedia. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe without prior consent. If you would like to reference this recipe, please do so by linking directly to this post.