Honey-Garlic Chicken & Summer Garden Stir Fry

This Honey-Garlic Chicken & Summer Garden Stir Fry is such a delicious one pan meal that is not only easy but also ready to eat within 30 minutes + family friendly! This stir fry is filled with veggies and chicken and coated in a delicious and sweet honey garlic sauce.

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Honey Garlic Chicken & Summer Garden Stir Fry
This Honey-Garlic Chicken && Summer Garden Stir Fry is such a delicious one pan meal that is not only easy but also ready to eat within 30 minutes + family friendly! This stir fry is filled with veggies and chicken and coated in a delicious and sweet honey garlic sauce.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Stir Fry
Sauce
  • 1/4 cup Soy Sauce I prefer the low sodium but any will work
  • 1/4 cup Honey I prefer local honey but any will work
  • 1/2 cup Chicken Broth Chicken stock is fine as well
  • 3 Cloves garlic Minced or chopped
  • 2 tsp Cornstarch (Optional to thicken sauce)
  • 1 Pinch Red Pepper Flakes (Optional if you like it spicier) I leave this out as my family is not as keen to spices as I am.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Stir Fry
Sauce
  • 1/4 cup Soy Sauce I prefer the low sodium but any will work
  • 1/4 cup Honey I prefer local honey but any will work
  • 1/2 cup Chicken Broth Chicken stock is fine as well
  • 3 Cloves garlic Minced or chopped
  • 2 tsp Cornstarch (Optional to thicken sauce)
  • 1 Pinch Red Pepper Flakes (Optional if you like it spicier) I leave this out as my family is not as keen to spices as I am.
Instructions
  1. Thoroughly cook your chicken until there is no longer pink and yet still tender. I cook mine in my air-fryer for 22 minutes so that it is slightly brown and crispy on the outside yet juicy on the inside. You can also cook this in the same pan as the veggies noted in step 3.
  2. In a large skillet over medium high heat, add the olive oil. Sauté all of your the veggies until tender. Remove from the pan and set aside on a plate.
  3. You can add the chicken to the same pan you cooked the veggies in and cook until tender and no longer pink.
  4. In a small bowl, whisk soy sauce, honey, sesame oil, chicken broth, garlic and cornstarch.
  5. Add the vegetables back to the skillet with the chicken and pour sauce on top.
  6. Simmer until sauce starts to thicken and serve over rice if desired.
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Farm Fresh Stone Fruit Turnovers

Farm Fresh Stone Fruit Turnovers

I love this idea for using up summer stone fruit! Peaches, nectarines, apricots, or berries are delicious when prepared this way. Even over ripe, under ripe, and bruised fruit can be salvaged as they can get a second chance when baked up in these puff pastry turnovers.

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Farm Fresh Stone Fruit Turnovers
Farm Fresh Stone Fruit Turnovers
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Farm Fresh Stone Fruit Turnovers
Instructions
  1. Set the oven to 400F
  2. Toss the apricot slices with the cornstarch, sugar, almond extract and lemon juice until everything is well combined and there are no lumps of cornstarch left. Set aside for about 15 minutes.
  3. Put the puff pastry sheet on a floured surface and gently roll out to a square.
  4. Cut the pastry into four equally sized squares.
  5. Spoon a little of the stone fruit onto the center of each square. Gently pull one side over into a triangle while gently stretching it over the fruit and then use a fork to press along the edges to seal.
  6. Brush each turnover lightly with the egg wash, and then cut a couple of small slits in the top with a sharp paring knife or poke small holes with a fork.
  7. Bake on a parchment lined baking sheet for about 20 minutes, or until the turnovers are risen and golden brown.
  8. Cool slightly, dust with powdered sugar if you want to, and then enjoy right away.
Recipe Notes

Hint: Serve with vanilla bean ice cream for an extra treat!

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