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