Honey garlic chicken Stir-fry yum
- Replies 0
The base of this stir fry is chicken breast, vegetable oil, salt, pepper, carrots, broccoli and garlic. The sauce is made with chicken broth, soy sauce, honey and cornstarch.
HOW DO YOU MAKE CHICKEN STIR FRY?
To make chicken stir fry, you’ll need boneless skinless chicken breasts cut into bite-sized pieces, broccoli, carrots, soy sauce, honey and garlic. Cook the vegetables in a hot pan, then remove the vegetables and add diced chicken breast and minced garlic. When the chicken is cooked through, add the vegetables back into the skillet. Whisk together chicken broth, soy sauce, honey and cornstarch, then pour over the chicken and vegetables. Simmer for a few minutes then serve and enjoy!
INGREDIENTS
• ▢1 tablespoon + 1 teaspoon vegetable oil divided use
• ▢1 cup thinly sliced peeled carrots
• ▢2 cups broccoli florets
• ▢1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• ▢4 cloves garlic minced
• ▢1/4 cup low sodium chicken broth or water
• ▢1/4 cup soy sauce
• ▢3 tablespoons honey
• ▢2 teaspoons cornstarch
• ▢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.
NOTES
• Cut your vegetables into similar sized pieces so that they’ll cook evenly. I recommend slicing 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.
NUTRITION
Calories: 263kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 990mg | Fiber: 3g | Sugar: 17g
HOW DO YOU MAKE CHICKEN STIR FRY?
To make chicken stir fry, you’ll need boneless skinless chicken breasts cut into bite-sized pieces, broccoli, carrots, soy sauce, honey and garlic. Cook the vegetables in a hot pan, then remove the vegetables and add diced chicken breast and minced garlic. When the chicken is cooked through, add the vegetables back into the skillet. Whisk together chicken broth, soy sauce, honey and cornstarch, then pour over the chicken and vegetables. Simmer for a few minutes then serve and enjoy!
INGREDIENTS
• ▢1 tablespoon + 1 teaspoon vegetable oil divided use
• ▢1 cup thinly sliced peeled carrots
• ▢2 cups broccoli florets
• ▢1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• ▢4 cloves garlic minced
• ▢1/4 cup low sodium chicken broth or water
• ▢1/4 cup soy sauce
• ▢3 tablespoons honey
• ▢2 teaspoons cornstarch
• ▢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.
NOTES
• Cut your vegetables into similar sized pieces so that they’ll cook evenly. I recommend slicing 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.
NUTRITION
Calories: 263kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 990mg | Fiber: 3g | Sugar: 17g
