Chicken breast, boneless, skinless
(cut into 1-inch pieces)
(+ 1 tbsp cold water. Alternative thickeners: arrowroot or barley flour)
Soy sauce, low sodium
White rice, parboiled, dry
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 lightly browned and 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.