Honey Garlic Chicken Stir Fry

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ⅓ tbsp or 19g

• Frozen Stir Fry Vegetables

  Kirkland Signature

  4 servings or 340g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Garlic

  Raw

  4 cloves, minced or 12g

• Water

  Plain, clean water

  ¼ cup or 59g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Honey

  3 tbsp or 63g

• Cornstarch

  2 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat 1 teaspoon of oil in a large pan over medium heat.
2. Add the vegetables and cook for approximately 4 minutes or until vegetables are tender.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high.
5. Add the remaining tablespoon of oil.
6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Add the garlic to the pan and cook for 30 seconds.
8. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
9. In a bowl whisk together the water, honey and soy sauce.
10. In a small bowl mix the cornstarch with a tablespoon of cold water.
11. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
12. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
13. Serve immediately, with rice if desired.

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