Honey Soy Stir Fry Recipes

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

Steps:

• Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
• Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
• Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
• Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.

Steps:

• Cook pork over medium heat in hot oil until just browned.
• Stir in onion garlic and ginger,cook until tender crisp.
• Stir in pineapple till heated through.
• Combine soy sauce water honey and cornstarch in a bowl.
• Pour in skillet and cook until sauce thickens.
• Serve with hot cooked rice of your choice.

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.

Steps:

• Heat up large wok with oil.
• Slice up all meat and vegetables into thin strips.
• Place meat into hot wok and cook until brown.
• Add onion, garlic. Cook for 2 minutes.
• Add remaining ingredients, cook until soft. Remove from heat.