Honey, honey, honey! What to do with all the honey that I extracted last year? This is a problem that I love to have.
This year I am going to 1) attempt to replace sugar with honey in my current recipes (where it make sense) and 2) try more recipes that use honey instead of sugar.
Early this morning, I did a search for a chicken stir-fry made with honey. I came across this Honey-Ginger Chicken Stir Fry recipe and decided to give it a try.
After identifying a few changes, I made a quick list of items I needed from the store. On the way home from work, I picked up the needed ingredients, and when I got home I began. This recipe took me 1 hour from start to finish. Next time, I may get a bag of frozen mixed veggies to have on hand when I want to make this in less time… but I’m sure it won’t compare to fresh.
Honey-Ginger Chicken Stir Fry
- Sauce: combine into small bowl
- 1/4 c honey, slightly warmed
- 3 T soy sauce
- 1 1/2 t lemon juice
- 1 t ginger
- 1t cornstarch
- Vegetables: cut into bite size pieces and place into bowl – leave chestnuts as is
- 1 c broccoli
- 1/2 c sliced carrots
- 1/4 c onion
- 1 red pepper
- 1 c snap peas
- 1 small can sliced water chestnuts
- Chicken coating: mix and place into 1 gallon Ziploc bag
- 4 T cornstarch
- 1/2 t salt
- 1/4 t pepper
- Chicken, cut into bite size pieces 1/4″ thick and toss with coating
- 1# of chicken breasts
- Follow directions above to prepare sauce, vegetables and chicken
- Heat 1T oil in a non-stick pan on medium-high
- Stir fry chicken until lightly browned
- Add vegetables and water chestnuts
- Stir-fry 3-4 minutes longer
- Stir in honey mixture, toss to coat and heat through.
Step 1: Sauce – Vegetables – Chicken tossed in cornstarch
Step 2 – 6: Browned chicken – Vegetables added – Sauce added and finished
If you give this recipe a try, let me know what you think.
~ May all your wandering take you to wonderful places