HONEY SOY CHICKEN STIR FRY
This honey soy chicken stir fry is the perfect easy dinner for a busy week night! With plenty of tender chicken pieces and fresh vegetables all tossed in an easy sauce, dinner is ready in less than 30 minutes!
Provided by Karina
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
- Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
- Add the ginger to the chicken and cook for 30 seconds more.
- Place the chicken mixture on a plate and cover with foil to keep warm.
- Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables.
- 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 chicken broth 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.
- Sprinkle with green onions and serve.
HONEY CHICKEN STIR-FRY
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.
Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
ASHLEY'S HONEY CHICKEN STIR-FRY
This is a recipe that I have used in many different variations over the years. Stir-frying is an art and is sooo fun! You can vary your vegetables any way you like, and you can even use a frozen bag if you wish. I have listed the veggies that we use and love. Make sure you trim all the fatty parts and fatty veins out of your chicken. Serve this with cooked white or fried rice.
Provided by ASellers36
Categories One Dish Meal
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large wok or nonstick skillet, heat half of the oil over medium to medium-high heat. When a drop of water sizzles in the oil, the heat is sufficient. If the oil begins to smoke, it is too hot. Add the garlic and the chicken pieces. Use two wooden spoons or wooden spatulas to stir-fry the chicken and coat them with the hot oil in the pan. Let the chicken cook, stirring with your spatulas frequently for 3 minutes, until the chicken is mostly white.
- Sprinkle the chicken with salt and pepper, then add the honey and soy sauce. Stir all together with the spatulas. Let the ingredients cook, stirring every 1-2 minutes, until the chicken pieces get a brown crust on at least one of their sides (5-7 minutes). Once the chicken begins to crust, make sure you watch carefully so they do not burn. When the chicken has a nice brown crust, and the juices that run from them when pierced run clear, remove the chicken to a plate and set aside. Take the wok or skillet off the heat and wipe out with a paper towel. Be careful!
- Place wok or skillet back on the heat (medium to medium-high) and heat the other half of the oil. Once water sizzles in the oil, add the bell peppers, onion, and carrot pieces. Mix well with the spatulas, then let them cook, stirring frequently, until they are tender, about 5 minutes.
- Stir the chicken pieces into the pan with the vegetables and mix well. Combine the cornstarch and cold water in a small bowl, and mix it well with a fork. Stir the cornstarch mixture into the wok or skillet, and let all ingredients cook for 2 minutes, stirring constantly, until thickened.
- Serve immediately over white or fried rice.
Nutrition Facts : Calories 325.6, Fat 13.3, SaturatedFat 2.1, Cholesterol 72.6, Sodium 1318.6, Carbohydrate 25.4, Fiber 2, Sugar 18.1, Protein 27
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