Try a stir fry recipe that is chicken and vegetables, cooked to perfection and tossed in a sweet and savory honey garlic sauce.
Ready in 30 Minutes!
Tips
Cut your vegetables into similar sized pieces so that they’ll cook evenly.
Slice the carrots very thin so that they cook quickly.
I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer.
Honey Garlic Chicken Stir Fry
Ingredients
1lb. boneless skinless chicken breast, cut into 1 inch pieces
2 cups broccoli florets
1 cup thinly sliced peeled carrots
1 tablespoon + 1 teaspoon vegetable oil divided
2 teaspoons of cornstarch
1/4 cup low sodium soy sauce
1/4 cup low sodium chicken broth
4 cloves of garlic minced
3 tablespoons of honey
salt and pepper to taste
Instructions
Heat 1 teaspoon of oil in a large pan over medium heat.
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.
FLAVOR VARIATIONS
This honey garlic chicken stir fry is delicious, but there are many different ways that you can customize it to your tastes.
Vegetables: Swap in different veggies. Try bok choy, sugar snap peas, bean sprouts, water chestnuts, mushrooms, bell peppers, snow peas, baby corn or zucchini.
Protein: Instead of chicken breast, try chicken thighs, shrimp, sliced steak or cubes of tofu.
Spicy: Make a spicy version of this dish with some hot sauce, sriracha or a few red pepper flakes.
Flavorings: Feel free to add other flavors to the sauce. You can add in a little fresh ginger, lime juice, rice vinegar, apple cider vinegar or toasted sesame oil.
Toppings: Garnish your stir fry with a sprinkle of sesame seeds, green onions or chopped cilantro.
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