I know what you are thinking. Is this? Could it be? Did Emily post a new recipe? I'm sorry. I'm sorry. I went missing for a little over a month, and I really don't have a good excuse. Okay. Okay. Who are we kidding? I can always come up with a "good" excuse. My excuse really is just plain ol' laziness. I blamed it on the time change, but who are we kidding? I was just being lazy. But, I'm back! And, I promise to post more recipes over the Thanksgiving weekend. Anyway, back to this new recipe fromTaste of Home. I've actually made this a couple times since I found it. It's paleo friendly and very delicious plus very simple. I came across it while perusing stir-fry recipes on Yummly. I added broccoli and cauliflower as my veggie, and I didn't cook rice. But, feel free to cook up some rice if you want. Enjoy!
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 tsp olive oil, divided
3 tbsp honey
2 tbsp reduced-sodium soy sauce
1/8 tsp salt
1/8 tsp pepper
1 package (16 oz) frozen broccoli stir-fry vegetable blend
2 tsp corn starch
1 tbsp water
Note: From a lot of reviews; they suggest doubling the honey sauce. I agree with the reviews as well. If you don't double the sauce; then the mixture will get pretty dry.
Take out your wok and heat to medium. Add in 2 teaspoons oil and the minced garlic. Saute for about a minute and then toss in your chicken pieces. Then, add in the honey, soy sauce, salt, and pepper. Cook until the chicken is no longer pink. Remove the chicken and keep warm.
Next, add in the vegetables and the remaining teaspoon of oil in the same pan. Cook for about 5-10 minutes or until veggies are tender. Now, return the chicken to the pan. Then, take a small bowl and add the corn starch and water. Stir well. Add the corn starch mixture to the wok and stir for a minute. The honey mixture should thicken pretty quickly. Serve on top of rice and enjoy.