Stir Fry Chicken Recipe

A great recipe for stir fry chicken, with a yummy sauce.


3 boneless skinless chicken breast, cut into strips
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
1 large carrot, peeled and cut into very thin rounds
1 large red peppers, roughly chopped
1/4 cup parsley chopped
1/8 cup almond slices
1 cup jasmine rice, cooked (to serve with)

(Serves 3-4)


If serving with rice, begin by preparing rice according to package instructions.

Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black pepper and red crushed pepper flakes.

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 to medium-high heat.

Using a slotted spoon, transfer chicken. Stir-fry about 8 minutes.

Add red peppers and carrots and stir in.

Add reserved marinade and almond slices; continue to cook and stir 2-3 minutes until thickened.

Remove to platter. Garnish with parsley.

Serve over rice