Chicken and Broccoli Stir-fry

 

 The recipe for Chicken and Broccoli Stir-Fry is quite simple. It just takes 30 minutes to complete. It is quite adaptable. As a result, you may adapt to the components you have on hand. Cauliflower can be substituted for broccoli.

 

Ingredients

 

1 tablespoon plus 1 teaspoon vegetable oil divided use

1 cup thinly sliced peeled carrots

2 cups broccoli florets

1 lb boneless skinless chicken breasts, cut into 1 inch1-inchs

4 cloves garlic minced

1/4 cup low sodium chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

salt and pepper to taste

 

In a large pan, heat 1 teaspoon of oil over medium heat.

Cook the broccoli and carrots for about 4 minutes, or until the veggies are soft.

Remove the vegetables from the pan and set them on a platter, covered.

Turn the heat to high after wiping the pan clean with a paper towel.

Add the last tablespoon of oil.

Sprinkle the chicken pieces with salt and pepper and arrange them in a single layer in the pan - you may need to do this in batches. Cook for 3-4 minutes on each side until golden brown and well done. Cook for 30 seconds after adding the garlic to the pan.

Return the veggies to the pan and simmer for 2 minutes longer, or until warmed through.

Mix the chicken broth, honey, and soy sauce in a mixing dish.

Combine the cornstarch and a tablespoon of cold water in a small bowl.

Cook for 30 seconds after pouring the soy sauce mixture over the chicken and veggies.

Bring to a boil, add the cornstarch, and simmer for 1 minute, or until the sauce thickens.

Serve immediately, if preferred with rice.