Having fun doing what I love

This week I made four cooking videos. It was a little crazy. But I had so much fun! The first video is how to prepare cold brew coffee. The second is how to cut broccoli into florets. The third is how to peel and slice a carrot. I occasionally will be posting videos about how to cut/slice certain vegetables. 

The fourth is on this honey garlic chicken stir fry, that's what I am sharing with you today. I have included the video that I made about this recipe near the end of my post on my other blog. I will do my best to make and post at least two videos a week on my blog regarding the certain recipes that I cook. 

Now onto the recipe 

This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and incredibly tasty sauce. 

Honey Garlic Chicken Stir Fry


 1 Tbsp + 1 tsp vegetable oil divided use
 1 C thinly sliced peeled carrots
 2 C broccoli florets
 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
 4 cloves garlic minced
 1/4 cup low-sodium chicken broth or water
 1/4 C soy sauce
 3 Tbsp honey
 2 tsp cornstarch or flour 
 1/2 tsp salt
  1/2 tsp pepper 


1. Heat one teaspoon of oil in a large skillet over medium heat.
 Add the broccoli and carrots and cook for approximately four minutes or until vegetables are tender. Remove the vegetables from the pan; place them on a plate and cover.

2. Wipe the pan clean with a paper towel and turn the heat to high. Pour the remaining tablespoon of oil. 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 three-four minutes on each side until golden brown and cooked through.

3. Add the garlic to the pan and cook for thirty seconds.
Add the vegetables back to the pan and cook for two more minutes or until the vegetables are warmed through. In a small bowl whisk together the chicken broth, honey and soy sauce. In another bowl mix the cornstarch with a tablespoon of cold water. Combine the soy sauce mixture to the chicken and vegetables; cook for thirty seconds.

4. Add the cornstarch/flour and bring to a boil; cook for one more minute or until sauce has just started to thicken. Serve immediately, with rice if desired. 

Published by Court's Cooking Blog


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