Honey-Soy Chicken Stir-Fry

Hi! I hope you all are well. :)

Today, I decided to experiment with stir-frying. The nice thing about mixing sauces from scratch is that they're really forgiving. If you add too much of something, just add a bit more of something else to even things out. If you don't have all of these ingredients, don't worry! Just substitute with whatever you have and as long as it tastes good, it should be fine! I like mine pretty sweet (of course!), but I realize not everyone would.

Any vegetables you want to add can be included here, too. Green or red peppers would work well, and you can add carrots and replace the yellow onion with green onions if you so desire. Up to you!

I've decided I like stir-frying. It's pretty straight-forward and has delicious results! Plus, if you use low-sodium soy sauce and low-fat low-sodium chicken stock, you have a satisfying, healthy meal.

Chicken Stir-Fry

Serves 2

Ingredients

• 2 boneless, skinless chicken breasts
• Canola oil
• Salt and pepper
• 3 cloves garlic
• 6-8 white button mushrooms
• 5-7 stalks asparagus
• 1/2 broccoli crown
• 1 small yellow onion
• 1/2 c. chicken stock
• 1/4 c. soy sauce
• 1/4 c. honey
• 1 t. lemon juice
• 2 T. brown sugar
• 2 T. mirin (rice wine vinegar)
• 2 t. powdered ginger
• 1 T. garlic salt
• 1 T. flour (optional)
• 2 c. cooked rice

Before you start: cube your chicken breasts and chop your garlic

Recipe

Heat oil in a pan over medium heat and add garlic - let it cook for a few minutes until fragrant. Add chicken and salt and pepper and cook until done - chicken pieces should be lightly browned.


Quarter your mushrooms and chop your onion into small pieces. Heat up some canola oil in a large wok over medium heat and add mushrooms and onions - cook for about 5 minutes.


Cut up your broccoli into small pieces and your asparagus spears into 1" lengths. Add to the cooking mushrooms and onions, along with some garlic salt. Cook for about 3 minutes.


In a small bowl, mix the chicken stock, soy sauce, mirin, honey, ginger, brown sugar, and lemon juice. Add to the wok along with the chicken and garlic from the other pan.

Cook for another 4-5 minutes, or until the sauce has reduced somewhat and all the vegetables are cooked through. If you want to thicken the sauce, add a small amount of flour. Serve on top of rice!

Thanks for reading and happy cooking!