Honey Soy Chicken Stir Fry
Chicken and mixed vegetables stir fried in a skillet with a honey, soy, garlic, and ginger sauce.
Equipment
- Large skillet or wok
- Cutting board
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into small pieces
- 2 cup mixed vegetables bell peppers, broccoli, snap peas, and carrots
- 2 tbsp vegetable oil
- ¼ cup soy sauce or tamari
- 1 tbsp honey or brown sugar
- 2 cloves garlic minced
- 1 tbsp minced fresh ginger
- 1 tbsp cornstarch
- ½ cup water
Instructions
Cooking
- Cut. Slice the chicken into small pieces and chop the vegetables.
- Whisk. Combine the soy sauce, honey, garlic, ginger, cornstarch, and water.
- Brown. Cook the chicken in hot oil six minutes until golden.
- Stir fry. Add the vegetables and cook three to four minutes until crisp tender.
- Thicken. Pour in the sauce and simmer two minutes until the chicken reaches 165 F.
Notes
Substitutions: Brown sugar replaces honey, and beef or shrimp replace chicken.
Tips: Cut everything evenly and use a large pan.
Storage: Refrigerate for three to four days or freeze for up to two months.
Nutrition is calculated for the stir fry without rice.