Honey Chicken Stir Fry
I tried this recipe a couple of weeks ago. Mainly, I made it because I didn’t want to go to the store. That’s why you’ll notice no hard-to-come-by ingredients here. Feel free to change it around….this is a very versatile, kid-friendly recipe.
1 pound chicken pieces — cut into about 1 inch pieces
2 cloves garlic, minced
cooking oil (olive or canola)
6 T. honey
4 T. soy sauce
1/8 t. salt
1/8 t. pepper
one pound of stir fry vegetables
4 t. cornstarch
2 T. (or a bit more) orange juice
hot cooked rice
1 T. each natural rice wine vinegar and toasted sesame oil (optional: use to toss with chicken vegetable mixture just prior to serving)
In a large skillet, cook chicken in oil until almost browned. Add the honey and soy sauce and the salt and pepper. Continue cooking until the chicken is done (the juices run clear). Remove the chicken and sauce but don’t wash the pan. Keep the chicken warm while you cook the vegetables. Add some more oil and cook the vegetables. When the vegetables are almost done, clear a space in the middle of the pan. Add the garlic to this space and cook, stirring for 30 seconds or until fragrant (if you have fresh ginger on hand, mince up some of it and add it along with the garlic). Immediately add back in the chicken and sauce that you’ve been keeping warm. Combine the orange juice and cornstarch and then add it to the pan. Stir the mixture well. Turn up the heat and cook, boiling and constantly stirring, for another minute or until the sauce is thickened. Toss with the vinegar and sesame oil (if using) and serve immediately over hot cooked rice.
The recipe that I adapted to make this can be found here. Mainly my changes were to double the sauce and change the method, a bit.
This is good, y’all!