Honey Garlic Chicken Stir-Fry

A recipe from Georgia Department of Education School Nutrition

A classic chicken stir-fry loaded with a medley of sautéed vegetables including carrots, red peppers, zucchini, Vidalia onions, broccoli, squash, and mushrooms, all tossed in a sweetened soy sauce.

Honey Garlic Chicken Stir Fry in 4-inch pan for serving.

Ingredients:

1 pt Water, tap
2 cup + 1/3 cup Honey
3 cup Soy Sauce, reduced sodium
4 tbsp Cornstarch
3/4 cup Oil, canola
5 lbs Broccoli, raw, florets
3 lbs + 2 oz Carrots, raw, sliced 1/4 inch rounds
2 lbs + 8 oz Pepper, sweet bell, red, raw, sliced
2 lbs Mushrooms, raw, sliced 1/4 inch thick
2 lbs Squash, summer, zucchini, raw, sliced 1/4 inch
1 lbs + 12 oz Onion, Vidalia, raw, sliced
6 lbs + 4 oz Chicken, breast, fully cooked, sliced, frozen
1 tbsp Oil, sesame
1 cup Garlic, raw, minced
1/4 cup Pepper, black, ground

Steps:

Using a mixing bowl whisk together the water, honey, soy sauce, and cornstarch. Set aside until needed.
Pre-heat tilt skillet over medium-high heat. Add canola oil.
Add broccoli, carrots, red bell pepper, mushrooms, zucchini, and onions.
Sautè the vegetables for approximately 9 minutes or until crisp tender.

Take care not to over stir the veggies. This will create better flavor, color, and texture.

Add the chicken, sesame oil, garlic, and black pepper. Sautè for approximately 3 minutes.
Whisk the reserved soy sauce mixture.

This is important. The cornstarch will settle to the bottom as it sits.

Pour this sauce over the stir-fry.
Stir the stir-fry while allowing the sauce to come to a soft boil. This thickens the sauce. Once sauce begins to thicken, the stir-fry is ready.

Cook to 135°F or higher.