Rating: 4.5 stars 4.3
508 Ratings
  • 5 star values: 263
  • 4 star values: 189
  • 3 star values: 49
  • 2 star values: 5
  • 1 star values: 2

'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.'



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

390 calories; protein 32.7g; carbohydrates 52.7g; fat 5.8g; cholesterol 65.9mg; sodium 455.5mg. Full Nutrition