Honey Chicken Stir-Fry


'I'm a new mom, and my schedule if very dependent upon our young son,' relates Caroline Sperry from Shelby, Michigan. 'So I like meals that can be ready in as little time as possible. This all-in-one stir-fry with a hint of sweetness from honey is a big time-saver.'

Prep Time:
30 mins
Total Time:
30 mins
4 servings


  • 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

  • teaspoon salt

  • teaspoon pepper

  • 1 (16 ounce) package frozen broccoli stir-fry vegetable blend

  • 2 teaspoons cornstarch

  • 1 tablespoon cold water

  • 2 cups Hot cooked rice


  1. 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.

  2. 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.


Nutritional Analysis: One serving (1 cup stir-fry mixture; calculated without rice) equals 243 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 470 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.