Yes, the chicken stir-fry with honey and garlic is that wonderful.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 7 cloves garlic, sliced, or to taste
- salt and ground black pepper to taste
- 4 tablespoons honey, or to taste
- 4 tablespoons soy sauce, divided, or to taste
- 2 (16 ounce) packages frozen Asian vegetable medley
- 1 cup sliced mushrooms
- 3 cups water
- 3 cups instant white rice (such as Minute®)
Instructions
- Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
- Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
- Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
- Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
- Serve chicken and vegetables over hot rice.
- I use Birds Eye(R) frozen mixed vegetables.
- You can use stir-fry sauce instead of soy sauce.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 9 g |
| Protein | 31 g |
| Saturated Fat | 2 g |
| Sodium | 864 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I’m sorry France C. but this recipe is loaded with flavor! Especially if you follow the cook’s notes and use the sauce that comes with the stir fry kit. This is a recipe that is not only easy to make but it’s budget friendly as well. I’ll definitely be adding to my list of recipes. Note: I only used 2 tablespoons of soy sauce not 4.
The honey-garlic sauce was good, but I found the dish overall to be lacking, with no depth of flavor. I’m not a huge fan of these frozen stir-fry blends to begin with, and found it really did a disservice to the recipe. These veggies usually turn out mushy, but cooking them 12 to 17 minutes was much too long. You’re already taking the time to use fresh mushrooms, so why not chop up a carrot, some broccoli or some peppers while you’re at it. In order to get the sauce to reduce, you’d really have to overcook the veggies and chicken. I ended up adding some sriracha and extra soy sauce after tasting it as is. This makes some very generous portions. I do have to say this is a quick meal for busy weeknights!