Honey Garlic Chicken Stir Fry

December 11, 2023

Prep Method: Stir-Fry

Ingredients

  • Water-1 pint
  • Honey-2⅔ cups
  • Soy sauce, reduced sodium-3 cups
  • Cornstarch-4 tablespoons
  • Oil, canola-¾ cup
  • Broccol, raw, florets-5 pounds
  • Carrots, raw, sliced, ¼” rounds-3.1 pounds
  • Pepper, sweet bell, red, raw, sliced-2½ pounds
  • Mushrooms, raw, sliced ¼ inch thick-2 pounds
  • Squash, summer, zucchini, raw, sliced ¼ inch-1.9 pounds
  • Onion, raw, sliced-1¾ pounds
  • Chicken, diced, frozen, cooked-6¼ pounds
  • Oil, sesame-1 tablespoon
  • Garlic, raw, minced-1 cup
  • Black pepper, ground¼- ¼ cup

Instructions

  1. Using a mixing bowl whisk together the water, honey, soy sauce, and cornstarch. Set aside until needed.
  2. Pre-heat tilt skillet over medium-high heat. Add canola oil.
  3. Add broccoli, carrots, red bell pepper, mushrooms, zucchini, and onions.
  4. Sautè the vegetables for approximately 9 minutes or until crisp tender.

NOTE: Take care not to over stir the veggies. This will create better flavor, color, and texture.

  1. Add the chicken, sesame oil, garlic, and black pepper. Sautè for approximately 3 minutes.
  2. Whisk the reserved soy sauce mixture.

NOTE: This is important. The cornstarch will settle to the bottom as it sits.

  1. Pour this sauce over the stir-fry.
  2. Stir the stir-fry while allowing the sauce to come to a soft boil. This thickens the sauce.

Once sauce begins to thicken, the stir-fry is ready.

Critical Control Point: Heat to 135°F or higher for at least 15 seconds.

  1. Hot hold, covered, until served.

Critical Control Point: Hot hold for service at 135°F or higher.

  1. Serving portion is 8 ounces.

Recipe Notes

Crediting: One 8 ounce serving provides ¼ cup Vegetable (Red/Orange) ⅛ cup Vegetable (Dark Green) ⅜ cup Vegetable (Other) and 2 oz eq. Meat/Meat Alternate.

Tip: The stir-fry will lose color, texture, and flavor as it sits. Batch cook this entrèe to maintain quality.