Recipe by CoffeeMom
Nice and simple. Prep time includes marinating time.
Top Review by Smarahcakes
I have been searching for a good stir fry recipe to round out my asian collection. As a half asian that eats a lot of asian food I find myself often disappointed by the recipes I try... they just seem a little off. This was the most successful stir fry recipe I've tried. Like other reviewers I doubled the marinade/sauce so I could discard the marinade that had been touching raw chicken. I used sesame oil instead of veggie oil, added a dash of sriracha, and some mushrooms. I also let the sauce simmer and thicken for a minute or two. Next time I will add peanuts because the sauce reminds me of kung pao. Thanks for the recipe CoffeeMom!
- 2 large garlic cloves, minced
- 1⁄4 cup soy sauce
- 1⁄4 cup water
- 1⁄4 cup honey
- 2 tablespoons vegetable oil, divided
- 1 tablespoon cornstarch
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon crushed red pepper flakes (or to taste)
- 1 lb boneless skinless chicken breast, cut into strips
- 1⁄4 cup green onion, chopped
Directions See How It's Made
- Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
- Cover and refrigerate at least 2 hours, stirring once to twice.
- In large skillet, heat remaining oil.
- Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
- Remove to platter. Garnish with green onion. Serve with snow peas, if desired.