Honey Chicken Stir-Fry

I did make dinner on Tuesday, but it was just tacos...nothing exciting. Last night I had planned on making Tofu Lo Mein, but when I got the tofu out to drain it, I saw it had a use by date of August 7th. Ugh. So I figured I'd do chicken stir fry instead, but I had no teriyaki. Double ugh. I started panicking a bit because I had to leave for a girl's night out (saw "Mamma Mia"...such a fun movie!!!) at 6:30. I went to the ol' standby of allrecipes.com to look up teriyaki recipes or stir fry recipes. I found this stir fry recipe that sounded tasty, had good reviews, and I had everything on hand for it. Perfect!!

Honey Chicken Stir-Fry
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
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 for 1 minute or until thickened. Serve over rice.

*****

It turned out pretty well. There could have been more sauce, but that was my only complaint. I added in some crushed red pepper and used chicken broth for the cornstarch instead of water. I don't know if I'd necessarily make it again, but it wasn't bad. We had yummy Trader Joe's vegetable egg rolls with it. Those I LOVE!