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Honey Chicken Stir-Fry

1 pound boneless, skinless chick 3 tablespoons honey 1/8 teaspoon light salted breasts cut into 1-inch pieces

3 tablespoons honey

1/8 teaspoon light salt

1 package (16 ounces) frozen broccoli

Stir-fry vegetables

1 garlic clove, minced

3 teaspoons olive or canola oil, divided

2 tablespoons reduced-sodium soy sauce

1/8 teaspoon pepper

2 teaspoons cornstarch

1 tablespoons cold water

Hot cooked rice


In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir 1 minute or until thickened. Serve over rice.


Serves:  4

Fat grams: 8.1

Phase:  1, 2, 3, 4

Protein:  42.3



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