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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.
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.
