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Honey Chicken Stir-Fry -- e-w




Source of Recipe


Quick Cooking – C. Sperry; Shelby, MI
Honey Chicken Stir-Fry
Serves: 4

1 lb. boneless skinless chicken breasts, cut into 1-in. pieces
1 garlic clove, minced
3 tsp. olive – or – canola oil ‘divided’
3 T. honey
2 T. reduced-sodium soy sauce
1/8 tsp. pepper
1 16-oz. pkg frozen broccoli stir-fry vegetables
2 tsp. cornstarch
1 T. cold water
Optional: hot cooked rice

In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 tsp. oil. Add the honey soy sauce and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.

In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice, if desired.

One 1-cup stir-fry mixture, calculated w/o rice, equals: 243 calories…5 gm fat (1 gm saturated)…66 mg cholesterol…396 mg sodium…19 gm protein…3 gm fiber +++EXC: 3 lean meat…3 vegetable +++WWP:5