Honey Chicken Stir-Fry

This is a perfect weeknight dish!
Quick, healthy, and very tasty.
To make it even quicker you can pre-cut the chicken and use frozen vegies.
My kids really like this dinner and that is a pretty great thing, my kids are not wild about dinners with vegies involved.
The honey makes this stir-fry have a touch of sweetness. The crushed red pepper is totally optional, it adds just a little something to it and does not make it spicy at all.
These flavors all combined and placed on top of steamed rice,
make one delicious stir-fry!


Honey Chicken Stir-Fry

What you need:

• 1 pound or 2-3 boneless skinless chicken breasts, cut into 1 inch pieces
• 2 garlic clove, minced
• 3 teaspoons olive oil, divided

Sauce:

• 5 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon of crushed red- pepper (optional)
  
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Vegies:

• 1/2 cup chopped onion
• 2 cups cup up broccoli
• 2 carrots sliced
• 2 stalks of celery sliced
• 1/2 cup red pepper chopped (optional)

OR you can use,

• 1 (16 ounce) package frozen broccoli stir-fry vegetable blend
  

Finishing:

• 2 teaspoons cornstarch
• 1 tablespoon cold water
• Hot cooked rice

How to Make:

1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil cook until done.
   
2. Add the honey, soy sauce, crushed red pepper, salt and pepper. Cook and stir for about 5 more minutes. Remove from pan.
   
3. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through and barley crisp. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

Enjoy!