Garlic Chicken
A healthy, flavorful stir fry chicken with veggies. Serve or rice or rice noodles.
Servings 2
Ingredients
For the marinade:
- 1 heaping teaspoon cornstarch
- 2 tablespoons soy sauce reduced sodium is fine
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
For the stir fry:
- 1 tablespoon grapeseed, vegetable, Canola or olive oil
- 1 cup broccoli flowerettes
- 2 carrots cut into match-sticks
- fresh or canned mushrooms optional
- 3 green onions with some tops sliced
- 1 can water chestnut slices
- 2 tablespoons chicken bouillon or 1 cup chicken broth
- 2 teaspoons chopped or grated garlic
For the stir fry sauce:
- 3 heaping teaspoons honey
- 2 tablespoons soy sauce
Instructions
- Mix together marinade ingredients in a medium-sized bowl. Add chicken, stir to coat, and refrigerate for 30 minutes.
- Meanwhile, cut vegetables and dissolve chicken bouillon into 1 cup hot water. Make stir fry sauce.
- Saute chicken in 1 tablespoon oil over medium-high heat. Stir-fry until chicken is white. Add the chicken bouillon water or broth, the carrots, and garlic. Cover and cook for about 10 minutes.
- Uncover and add the rest of the vegetables and the stir fry sauce. Stir fry until chicken is cooked through and vegetables have softened. Serve over cooked rice.
Notes
Any vegetables can be added to this stir fry, such as snow pea pods or bamboo shoots.
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