This honey garlic chicken stir fry recipe is full of chicken, broccoli and carrots, all coated in the easiest sweet and savory sauce. A healthier dinner option that the whole family will love!
At the point when I’m searching for a brisk feast, I go to Asian style dishes like chicken and green beans, chicken and asparagus sautéed food and this delightful nectar garlic chicken.So it seems like pan-sears have sort of become my thing. It wasn’t something I set out to do, however my sautéed food plans will in general be the absolute most well known plans on my site, and this nectar garlic chicken pan fried food is an unequaled top choice!
To make chicken pan fried food, you’ll need boneless skinless chicken bosoms cut into solid shapes, broccoli, carrots, soy sauce, nectar and garlic. Cook the vegetables in a hot dish, at that point eliminate the vegetables and add diced chicken bosom and minced garlic. At the point when the chicken is cooked through, add the vegetables back into the dish. Whisk together chicken stock, soy sauce, nectar and cornstarch, at that point pour over the chicken and vegetables. Stew for a couple of moments at that point serve and appreciate.
This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.
INGREDIENTS
- 1 tablespoon + 1 teaspoon vegetable oil divided use
- 1 cup thinly sliced peeled carrots
- 2 cups broccoli florets
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 4 cloves garlic minced
- 1/4 cup low sodium chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- salt and pepper to taste.
INSTRUCTIONS
- Heat 1 teaspoon of oil in a large pan over medium heat.
- Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high.
- Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
- Add the garlic to the pan and cook for 30 seconds.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- 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 soy sauce 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.
- Serve immediately, with rice if desired.
NUTRITION
Calories: 263kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 990mg | Fiber: 3g | Sugar: 17g
