Honey Chicken Stir Fry

contributed by Christine Day
1 lb boneless, skinless chicken breast cut into 1 inch pieces
1 garlic clove, minced or you can use about 2 tsp garlic powder if you don’t have fresh
3 tablespoons honey
… 2 tablespoons soy sauce (prefer reduced-sodium variety but full strength is fine)
2 teaspoons olive oil
Salt and pepper to taste (I never use the salt…the soy sauce provides plenty of that)
1 (16 oz) package stir-fry type veggies. I use the steamer bags of whatever I am in the mood for.
Hot cooked rice (I prefer brown because its healthier but you can use whatever you want).

Spray a large skillet or wok with non-stick spray.
Cook the chicken for a few minutes turning the pieces over on all sides.
Add the garlic, honey, soy sauce, olive oil, salt and pepper.
Stir well to make sure the honey and soy coat all the chicken.
Cook on med-high until the chicken is lightly brown and the juices run clear, stirring frequently (the honey can burn otherwise).
Cover and simmer on low/warm for about 5 more minutes.

In the meantime, nuke the steamer veggies in the microwave.

When everything is done mix the veggies and chicken together and serve over the hot rice.

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