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)
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