This week seems to be moving a little slower than I would like, but there was a nice surprise when I left work yesterday: the sun was still shining! I’m so used to it being as dark as night at 5pm that I had to check the time to make sure I hadn’t accidentally cut out at 2pm again. I mean, for the first time. Spring is on its way! Huzzah!
In honor of the near tropical weather that we’ve been having lately, Justin and I thought we would make a nice, light dinner on Sunday instead of the heavy, stick-to-your-ribs meals that we’ve been enjoying lately. We had some chicken in the freezer and a bunch of vegetables so we decided on a chicken stir fry with honey garlic sauce.
Something you might not know about Justin: he isn’t much of a sauce guy. He orders salads dry (weirdo) and prefers pasta and other dishes without a ton of extras. As a result, I knew that he probably wouldn’t be drawn to the typical thick stir fry sauce so the sauce in this recipe is pretty thin. It would be easy to thicken it by adding a little cornstarch if that’s your jam.
We really liked how the stir fry came out; its a great way to get your servings of veggies and it’s easy to change up the ingredients to suit your tastes. It also reheats well (although you might want to make some extra sauce if that’s the plan). Here’s what we did to prepare the dish:
Start by cutting the chicken breasts into cubes. Combine the wine, olive oil, soy sauce and corn starch for the marinade.
Toss the chicken with the marinade, cover the bowl and refrigerate for 30 minutes or overnight.
While the chicken is marinating, gather your vegetables.
Sugar snap peas are a favorite of mine and I think that they add a lot to a dish like this.
Chop all of your veggies, combine in a large bowl and set aside.
Grab some garlic, soy sauce and honey for the sauce. I was lazy and used pre-minced garlic instead of chopping some up myself. Don’t judge.
Combine the ingredients in a small bowl.
Add in the white vinegar and Tabasco if you want your sauce to have a little kick. I added 1/2 a teaspoon and it didn’t make the sauce hot, but it did give it a nice flavor.
Heat some olive oil in a large pan. Continuing with the “lazy” trend, I used a large 3-quart number because I wanted to be able to steam the vegetables and cook the chicken in the same pan (less dishes to wash! Or, in this case, for Justin to wash!).
Add the chicken and sauté until the meat is white all the way through, about 10 minutes.
Set the chicken aside for now.
Add a little more olive oil, the vegetables and some water to the pan.
Cover the pan and steam the vegetables until slightly tender, about 10-15 minutes.
Add the chicken back into the pan
and pour the sauce over top.
Stir to combine everything.
Serve solo or with white rice and enjoy!
Honey Garlic Chicken Stir Fry
Makes: 4-5 servings / Prep time: 30 minutes / Cook time: 20 minutes
- 1 1/2 pounds boneless skinless chicken breasts
- 1 green bell pepper, chopped
- 3 carrots, chopped
- 3 ribs of celery, chopped
- 1 head of broccoli, chopped
- 6 oz sugar snap peas
- 3 tablespoons olive oil, divided
- 1/4 cup water
- 2 tablespoons white wine
- 1 tablespoon olive oil
- 2 tablespoons low-sodium Soy Sauce
- 1 tablespoon corn starch
- 1/2 cup honey
- 1 tablespoon minced garlic
- 3 tablespoons low-sodium Soy Sauce
- 1/2 teaspoon Tabasco sauce
- 1 tablespoon distilled white vinegar
Cube the chicken breasts and place in a large bowl. Combine the white wine, olive oil, Soy Sauce, corn starch and toss with the chicken until coated. Cover and refrigerate for 30 minutes or overnight. Combine the honey, garlic, Soy Sauce, Tabasco and white vinegar for the sauce. Heat 2 tablespoons olive oil in a large skillet and saute the chicken until the meat is white, about 10 minutes. Remove the chicken, add the remaining tablespoon of olive oil, water and vegetables and steam until slightly tender, about 10 minutes. Add the chicken to the vegetables, cover with the sauce and toss to coat. Serve alone or with white rice.