Honey Garlic Chicken Stir Fry

  • 1 tablespoon + 1 teaspoon vegetable, divided
  • 1 cup thinly sliced carrots
  • 2 cups broccoli 
  • 1 lb boneless chicken breasts, diced
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce (I used about 1/2 of this)
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste
  1. Heat 1 teaspoon of oil in a large skillet over medium heat.

  2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.

  3. Remove the vegetables from the skillet; place them on a plate and cover.

  4. Turn skillet on high heat and  add the remaining tablespoon of oil.

  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer.  Cook for 3-4 minutes on each side until golden brown and cooked through.

  6. Add the garlic to the pan and cook for 30 seconds.

  7. In a bowl whisk together the chicken broth, honey and soy sauce.

  8. In a small bowl mix the cornstarch with a tablespoon of cold water.

  9. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

  10. Add the cornstarch and bring to a boil; cook until sauce has started to thicken.

  11. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

  12. Serve with rice.


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