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
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
- 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
- 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)
- 1 (16 ounce) package frozen broccoli stir-fry vegetable blend
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- Hot cooked rice
How to Make:
- In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil cook until done.
- Add the honey, soy sauce, crushed red pepper, salt and pepper. Cook and stir for about 5 more minutes. Remove from pan.
- 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.
3 comments:
OMG. This chicken is AMAZING. I just cooked it for my boyfriend who is visiting me from out of state and I barely want to even save any for him. It is so good! I actually seasoned the chicken with salt and pepper and let it sit before I started cooking because I hate meat that isn't fully seasoned before. And when I put the food in the wok, I just seasoned by hand instead of 1/8th of a tsp. And I didn't use corn starch because I didn't have any so I just used self-rising flour. But man, this chicken is so good and sweet and a tad spicy. This really is an excellent recipe and I can't believe its a little healthy too. Great recipe! Thanks!
Intreguing Lady,
I am so glad that you enjoyed this Stir-fry. That is a great idea to season the chicken before cooking. Hopefully your boyfriend enjoyed the meal too. :-)
Jessica
We just had this for our Christmas dinner and it was a huge hit! Love your recipes.
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