A quick and tasty meal served over rice is perfect for those super busy days when you don’t want to spend a lot of time over the stove. Be sure to cook the rice first and keep warm in a 210° F oven while you make the chicken.
Chicken Stir-Fry
- ¼ cup olive oil
- ⅓cup honey
- ⅓cup soy sauce
- ¼ tsp. freshly ground black pepper
- 2 gloves garlic, chopped fine
- 2 boneless and skinless chicken breasts, cut in large chunks
- 1 medium onion, quartered
- 1 red pepper, seeded and chopped
Combine all ingredients in a glass or ceramic bowl. Marinate for 4 to 8 hours in the refrigerator.
Remove from the fridge one hour before cooking to bring mixture to room temperature.
Drain chicken and vegetables in a colander. Do no reserve the marinade.
Heat a large frying pan on medium-high. It’s ready to use when a sprinkle of water dances across the surface.
Add the chicken and vegetables to the pan. Sauté for 10 to 13 minutes or until the meat is no longer pink.
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This dish can also be prepared as SHISH KABOB.
Follow the recipe up to the cooking steps.
Soak the skewers in a dish of water for at least 30 minutes before threading the raw ingredients. This stops the skewer from catching on fire.
Preheat your gas grill on medium-high.
Thread the meat and vegetables onto wooden skewers chicken, onion, pepper. Repeat until all your ingredients are used. This recipe will make at least 6 skewers.
Grill 12 – 15 minutes. Be sure to turn often so they don’t burn.
© 2017 – 2022, Sloane Taylor. All rights reserved.
