Chicken Stir Fry with Garlic Sauce


I'm usually not good at thinking of recipes on my feet, especially when extremely tired and hungry at a grocery store.  But, last Tuesday, out of necessity, I had to think quick.  Both Joel and I had to work late, and I was going to go grocery shopping on the way home from work, but I got out later than expected, so instead, I stopped at the small grocery store at our corner to get food only for dinner.  I paced back and forth through the produce, meat, and dairy sections, drawing a blank with each step.  Finally, I decided on stir fry.  When I got home, I realized that the 2 bottles of stir fry sauce we had in the fridge had long since expired.  So, I searched for a stir fry sauce and found this one on cooks.com.  This sauce was pretty good, especially as a last minute stand-in.  I may not buy a prepared bottle of stir fry sauce again!


2 Garlic Cloves, minced
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Honey
2 tablespoons Vegetable Oil, divided
1 tablespoon Cornstarch
Red Pepper Flakes

1 pound Chicken Strips
1 small Yellow Pepper, cut into strips
1 small Red Pepper, cut into strips
1 small head Broccoli, cut into small florets
4 ounces Mushrooms, sliced
1 small Zucchini, sliced thinly
2 Scallions, sliced
2 servings of Rice, cooked

In a large bowl, combine the garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch, and pepper flakes.  Stir in the chicken strips and mix to coat.  Cover and refrigerate for at least 2 hours, stirring once or twice (I skipped the 2 hours and made it almost instantly--it still turned out really good!).  In a large skillet or wok, heat the remaining oil.  Using a slotted spoon, transfer the chicken to the skillet.  Stir fry for about 5 minutes.  Add the vegetables and stir fry for an additional 3-5 minutes, until the vegetables are crisp-tender.  Add the remaining marinade and continue to cook until thickened, about 30 seconds.  Serve over rice and garnish with green onion.