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Honey Chicken Stir-Fry

 Honey Chicken Stir-Fry
"I'm a new mom, and my schedule if very dependent upon our young son," relates Caroline Sperry from Shelby, Michigan. "So I like meals that can be ready in as little time as possible. This all-in-one stir-fry with a hint of sweetness from honey is a big time-saver."
4 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 3 teaspoons olive oil, divided
  • 3 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (16 ounces) frozen broccoli stir-fry vegetable blend
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice


  • In a large nonstick skillet, stir-fry chicken and garlic in 2
  • teaspoons oil for 1 minute. Add the honey, soy sauce, salt and
  • pepper. Cook and stir until chicken is no longer pink. Remove and
  • keep warm.
  • In the same pan, stir-fry the vegetables in remaining oil for 4-5
  • minutes or until tender. Return chicken to the pan; stir to coat.
  • Combine cornstarch and cold water until smooth; gradually stir into
  • chicken mixture. Bring to a boil; cook and stir for 1 minute or
  • until thickened. Serve with rice. Yield: 4 servings.

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Honey Chicken Stir-Fry (continued)

Nutritional Facts:Nutritional Analysis: 1 cup stir-fry mixture (calculated without rice) equals 243 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 470 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.