Honey Garlic Chicken Stir Fry

As a result of my quest to lose a few pounds and lead a healthier lifestyle overall, I’ve been cooking healthier meals. I recently whipped up this Honey Garlic Chicken Stir Fry and can’t imagine why I don’t make one more often. I love stir frys and would frequent them often from the chinese restaurant in the form of Shrimp with Broccoli or Mixed Vegetables with garlic sauce. Now that I discovered how quick and easy it is to make at home I will probably make it once a week, trying different assortments of vegetables, proteins and sauces.

What you will need…

4- 4 oz Boneless Chicken Breast, Sliced Thin

1/4 tsp Adobo with Pepper

1/2 tsp Garlic Powder

1/2 tsp Cayenne Pepper

1 cup green bell pepper, sliced thin

1 cup red bell pepper, sliced thin

1 cup green beans, cut

1 cup onions sliced thin

1 cut carrots sliced thin

1 cup mushrooms, sliced

1 tbsp olive oil

non-stick cooking spray

Sauce

1 tbsp Soy Sauce (reduced sodium is better)

2 tbsp honey

1 tbsp apple cider vinegar

2 tbsp minced garlic

Preparation…

Season your sliced chicken breasts with the adobo, garlic powder and cayenne pepper.

Spray a wok pan or large skillet with the non stick cooking spray, turn on the stove and let the pan get really hot. Add the chicken to the pan and cook on each side for about 3 minutes until it begins to sear. Remove the chicken from the pan and place in a bowl on the side. Add the tablespoon of olive oil to the pan and let it heat. You will now add the vegetables to the pan starting with what takes the longest to cook. I used the following order… string beans, carrots, green pepper, red pepper, onions and mushrooms. Constantly stir the vegetables so that they do not stick until they are a bit brown. Don’t cook them too soft as the longer you cook them, the more nutrients you lose. Cook for about 5 minutes and take off the heat to rest.

In a small bowl mix the soy sauce, honey, vinegar and garlic until it is homogenous to create your sauce. Put the pan back on the heat and pour the sauce over the chicken and vegetables. Stir over heat until everything is coated evenly. Serve hot over white rice, preferably Jasmine  (I used yellow since it was already in the fridge) and enjoy!

Serves 4. 246 calories per serving (without rice); 190 calories if you use 2 chicken breast instead of 4.