boneless, skinless chick
3 tablespoons honey
1/8 teaspoon light salted breasts cut into 1-inch pieces
1 package (16 ounces)
1 garlic clove,
olive or canola oil, divided
reduced-sodium soy sauce
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.
Phase: 1, 2, 3, 4