When you’re looking for a quick, healthy, yet filling weeknight meal, a stir fry is the easiest thing to whip up. This one is a chicken and vegetable stir fry with soy honey glaze. I like adding a ton of vegetables to this dish and usually just use whatever I have on hand. Today, I have some snow peas, zucchinis, and mushrooms availble so that’s what we’re using.
If you want to try doing it with carrots, broccoli, or even asparagus, you can too! I love doing it with asparagus but it’s not in season right now. Because I’m cooking everything in a wok, everything comes together in just minutes. The chicken is perfectly tender and the vegetables still have that nice crunch. It’s a fast and quick way to get dinner on the table!
Soy Honey glaze
2 teaspoons grated ginger
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon water
In a bowl, combine all of the ingredients above and set aside
Chicken:
2 chicken breasts, sliced into thin strips
1 tablespoon cornstarch
1 teaspoon kosher salt
fresh cracked black pepper
1/2 onion, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
1 zucchini, sliced into 1 inch thick
2 cups snow peas
Combine the chicken with cornstarch, salt, and black pepper. Mix so it’s thoroughly coated with the cornstarch and set aside for 10 minutes.
In a large wok, add oil and let it get hot and add chicken and cook for 3 minutes until almost cooked through. Add onion and garlic and stir. Add the vegetables all at once and then the soy honey glaze. Continue stirring everything in hot wok for another few minutes just until the vegetables are par cooked and softened, about 3 minutes. If you want them a bit softer, keep cooking them until they’re how you prefer.
Serve over rice with sauce and enjoy!
