Honey Mustard Chicken Stir Fry
- Number of Servings: 4
Ingredients
1/2 Tbsp Olive oil½ Tbsp Garlic, minced½ Lb Boneless, skinless chicken breast, cut into strips2 Tbsp Almonds, slivered2 Cups Zucchini, sliced (about 1 Large)1 Cup AsparagusFor the sauce:½ Cup Reduced-sodium chicken broth1 Tbsp Honey1 tsp Reduced-sodium soy sauce or Bragg's Liquid Aminos½ Tbsp Balsamic vinegar2 Tbsp Dijon mustardPinch of salt2 tsps CornstarchFresh basil, for garnish Hot, cooked quinoa or rice (for serving)- Not included in the calorie count for this dish.
1. Heat the olive oil in a large pan on medium/high heat. Add in the garlic and cook until golden brown, just about 1 minute.
2. Turn the heat down to medium and add in the chicken breast strips. Cook, stirring every so often, until they pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
3. While the chicken cooks, heat your oven to 400 degrees and line a small baking sheet with parchment paper. Toast the almond in the oven until they are a light golden brown, only a few minutes. Set side.
4. Once the chicken has been removed, turn the heat back up to medium high and add in the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1 minute or two until they have warmed back up.
5. In a medium bowl, whisk together all the sauce ingredients, making sure to really dissolve the cornstarch.
6. Add the sauce into the pan, stir and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick, only about 2-3 minutes.
7. Garnish with toasted almonds and basil and serve over quinoa or rice.
Serving Size: 4 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTIKEV1.
2. Turn the heat down to medium and add in the chicken breast strips. Cook, stirring every so often, until they pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
3. While the chicken cooks, heat your oven to 400 degrees and line a small baking sheet with parchment paper. Toast the almond in the oven until they are a light golden brown, only a few minutes. Set side.
4. Once the chicken has been removed, turn the heat back up to medium high and add in the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1 minute or two until they have warmed back up.
5. In a medium bowl, whisk together all the sauce ingredients, making sure to really dissolve the cornstarch.
6. Add the sauce into the pan, stir and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick, only about 2-3 minutes.
7. Garnish with toasted almonds and basil and serve over quinoa or rice.
Serving Size: 4 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTIKEV1.
Nutritional Info Amount Per Serving
- Calories: 183.6
- Total Fat: 7.3 g
- Cholesterol: 33.1 mg
- Sodium: 443.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.9 g
- Protein: 15.7 g
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