Tuesday, August 21, 2018

Honey Garlic Chicken Stir Fry

Quick stir frys are the best kind of dinners to use up some fresh veggies!

Honey Garlic Chicken Stir Fry #recipe #maindish #chicken #honey #stirfry

I was so excited to try this stir fry because I am used to stir frys being broccoli, carrots, and bell peppers. I rarely see squash in them and that made me such a happy camper. I love squash. I will happily eat all the squash and all the recipes with squash. This recipe is especially wonderful because the honey garlic sauce is mouthwateringly good! It's the perfect balance of salty and sweet and savory to compliment the veggies and chicken. The best thing, of course, about stir frys is that they are quick. This one can be made in under 30 minutes!

Honey Garlic Chicken Stir Fry #recipe #maindish #chicken #honey #stirfry

What you need:
  • 2 Tbsp. olive oil
  • 1/2 bundle asparagus, cut into 1-inch pieces
  • 1 small yellow squash, diced
  • 1 small zucchini, diced
  • 1 red bell pepper, cut into chunks
  • Salt and pepper, to taste
  • 1 lb. chicken, cubed
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tsp. vegetable oil
  • 1/2 cup chicken broth
  • 3 cloves minced garlic
  • 2 tsp. cornstarch
  • Pinch of red pepper flakes 
  • Cooked rice, for serving
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add asparagus, squash, zucchini, red pepper, and salt and pepper, to taste. Saute until tender. Remove to a plate and set aside.
  3. Add chicken to the same skillet and cook until no longer pink.
  4. In a small bowl, whisk together soy sauce, honey, vegetable oil, chicken broth, garlic, and cornstarch.
  5. Add vegetables to the skillet with the chicken and pour the sauce over the top.
  6. Simmer until the sauce begins to thicken.
  7. Serve over rice, if desired.
Recipe from The Recipe Critic

If you want a low and slow chicken and rice meal, this Slow Cooker Spicy Chicken & Rice is one of my favorites. Another wonderful garlic stir fry is this Garlic Chicken and Broccoli Cashew Stir Fry also from The Recipe Critic.


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