Recipe Background
Looking for a quick meal for two or an even bigger crew? If so, we certainly have what you are looking for! Honey Garlic Chicken Stir-Fry is a sweet success and will have dinner on the table for you in no time! The sweet, tangy glazed chicken breast with the tender, crunchy broccoli and carrots makes this brilliant concoction the perfect go-to for filling you up any time of the week. This easy, versatile meal is perfect for everyone. If you're an empty-nester, you may have leftovers. If you're a family of five, you may want to double it up so you can have leftovers too... but then again, maybe you won't... because it's just so good! Honey Garlic Chicken Stir-Fry is so magical that everyone will be eating their vegetables, cleaning their plates, and looking forward to tomorrow's potential leftovers! The only thing left to do is to hope this dish can get your dinner guests to actually wash their own plates! Now, that would be magical!
Looking for a quick meal for two or an even bigger crew? If so, we certainly have what you are looking for! Honey Garlic Chicken Stir-Fry is a sweet success and will have dinner on the table for you in no time! The sweet, tangy glazed chicken breast with the tender, crunchy broccoli and carrots makes this brilliant concoction the perfect go-to for filling you up any time of the week. This easy, versatile meal is perfect for everyone. If you're an empty-nester, you may have leftovers. If you're a family of five, you may want to double it up so you can have leftovers too... but then again, maybe you won't... because it's just so good! Honey Garlic Chicken Stir-Fry is so magical that everyone will be eating their vegetables, cleaning their plates, and looking forward to tomorrow's potential leftovers! The only thing left to do is to hope this dish can get your dinner guests to actually wash their own plates! Now, that would be magical!
Ingredients
- 1 tablespoon plus 1 teaspoon vegetable oil divided
- 1 cup carrots peeled and thinly sliced
- 2 cups broccoli florets
- 1 pound chicken breasts boneless and skinless, cut into 1-inch pieces
- salt to taste
- black pepper to taste
- 4 cloves garlic minced
- 1/4 cup low-sodium chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 1 tablespoon water cold
- rice optional, to taste, cooked
Directions
- In a large pan over medium heat, heat 1 teaspoon of the vegetable oil.
- Add the carrots and the broccoli florets to the oil and cook until the vegetables are tender, about 4 minutes.
- Transfer the veggies to a large bowl and keep warm.
- Season the chicken breast pieces with the salt and the black pepper.
- Wipe the pan clean that you used to cook the veggies and then heat the remaining vegetable oil over high heat.
- Add the seasoned chicken breast pieces to the oil in a single layer and cook, stirring occasionally, until they are golden-brown and reach an internal temperature of 165 degrees F, about 3-4 minutes per side.
- Add the garlic to the chicken breast pieces and cook, stirring constantly, about 30 seconds.
- Add the cooked vegetables to the cooked chicken breast mixture and cook, stirring constantly, until the vegetables are warmed through, about 2 minutes.
- In a small bowl, add the chicken broth, the soy sauce, and the honey and whisk well.
- In a separate small bowl, mix the cornstarch and the cold water together.
- Pour the soy sauce mixture over the chicken mixture and cook, stirring constantly, about 30 seconds.
- Add the cornstarch mixture to the chicken mixture, bring to a boil, and cook, stirring constantly, until the sauce starts to thicken, about 1 minute.
- Serve the stir-fry with the rice.
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