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- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1/4 cup honey - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 cup bell peppers, sliced (any color) - 1 cup broccoli florets - 1 cup snap peas - 1 cup carrots, julienned - 2 green onions, chopped - 2 tablespoons vegetable oil (or sesame oil) - Salt and pepper to taste - Sesame seeds for garnish (optional)

Honey Garlic Chicken Stir-Fry with Vegetables

Discover the perfect balance of flavors with this Sweet & Savory Honey Garlic Chicken Stir-Fry. This vibrant and healthy dish combines tender chicken with a colorful mix of vegetables, creating a quick and delicious meal for any occasion. Ideal for busy weeknights or dinner parties, this recipe is not only easy to prepare but also packed with nutrients. Treat your taste buds to a delightful culinary experience that the whole family will enjoy!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/2 teaspoon black pepper

For the Stir-Fry:

2 tablespoons vegetable oil (or sesame oil)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 carrot, julienned

1/2 cup green onions, chopped

2 cloves garlic, minced

1 teaspoon cornstarch mixed with 2 tablespoons cold water (for thickening)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, minced ginger, and black pepper until smooth. Add the chicken pieces, ensuring they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours for enhanced flavor).

    Prepare the Vegetables: While the chicken marinates, wash and chop all the vegetables as specified. Set them aside in separate bowls for easy access during cooking.

      Heat the Oil: In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

        Cook the Chicken: Once the oil is hot, drain the chicken from the marinade, saving the marinade for later use. Add the chicken to the skillet in a single layer and stir-fry for 5-7 minutes, or until the chicken is browned and fully cooked (internal temperature should reach 165°F/74°C). Remove the cooked chicken from the pan and set aside on a plate.

          Stir-Fry the Vegetables: In the same skillet, add a little more oil if necessary. Sauté the minced garlic for about 30 seconds until it becomes fragrant. Next, add the sliced bell peppers, broccoli florets, snap peas, and julienned carrot. Stir-fry for approximately 4-5 minutes until the vegetables are vibrant and just tender but still crisp.

            Combine and Thicken: Return the cooked chicken back to the skillet with the sautéed vegetables. Pour the reserved marinade over the mixture, bringing everything to a gentle simmer. Stir in the cornstarch mixture while continuously stirring, and allow the sauce to thicken for about 2 minutes, achieving your desired consistency.

              Finish and Serve: Gently fold in the chopped green onions, and taste to adjust seasoning if needed. Remove from heat and serve the hot stir-fry over a bed of cooked rice or noodles. Garnish generously with sesame seeds for added texture.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | 4 servings

                    - Presentation Tips: For an appealing presentation, serve the stir-fry on a large white plate and sprinkle extra sesame seeds over the top. Add a few sprigs of fresh cilantro or parsley for a pop of color!