Recipe from Geniuskitchen by CoffeeMom
As long as we are stir frying, and I think chicken would be a great addition to the bok choy/cabbage stir fry, I thought I would go ahead and include this recipe as well. You could adapt this recipe by adding diced carrot and small broccoli or romanesco florets.
2 large cloves Garlic, minced
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Honey
2 TB high-heat Vegetable Oil, divided
1 TB Cornstarch
1/4 tsp Pepper
1/4 tsp crushed Red Pepper Flakes (or to taste)
1 lb boneless, skinless Chicken breast, cut into strips
1/4 cup Green Onion, chopped
Combine garlic, soy sauce, water, honey, 1 TB oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once or twice. In large skillet, heat remaining oil. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened. Remove to platter. Garnish with green onion.