Honey Garlic Chicken Stir Fry

I’d like to think that I am a fast learner when it comes to cooking and while I have tried and conquered some difficult recipes, the meals with the simplest ingredients are always my favorite!

Today I will be sharing a Honey Garlic Chicken Stir Fry recipe that is so easy and full of flavor.
You more than likely already have all the ingredients at home too!


  • 1 tablespoon & 1 teaspoon of vegetable oil
  • 1 cup of sliced carrots
  • 2 cups of broccoli (You can use fresh or frozen  vegetables or even a “Stir Fry Kit” you may see in the frozen section of grocery stores.)
  • 1 lb. of boneless chicken breasts or tenderloins, cubed
  • 4 cloves of garlic, minced
  • 1/4 cup of low sodium chicken broth
  • 1/4 cup of soy sauce
  • 3 tablespoons of honey
  • 2 teaspoons of cornstarch
  • 1 tablespoon of cold water
  • 1 teaspoon of garlic salt
  • salt & pepper to taste


Heat 1 teaspoon of vegetable oil in a large skillet and add the broccoli and carrots and cook until the vegetables are tender.


Once fully cooked, remove the vegetables from the skillet and place them on a plate or in a bowl and cover.

Add the remaining tablespoon of oil to the skillet and season the cubed chicken with salt, pepper, and garlic salt. Cook until the chicken is golden brown and cooked through.


Remember to mince your garlic and then add that to the chicken while it browns for about 30 seconds.


Add your vegetables back to the skillet and cook for about 2-3 more minutes.

In a medium sized bowl, whisk the chicken broth, honey and soy sauce together and then in a smaller bowl, mix the cornstarch with a tablespoon of cold water. (The cornstarch will help with the texture.)

Pour the soy sauce mixture into the skillet and cook for about a minute.
Next, add the cornstarch mixture and bring to a boil, cook until the sauce has thickened.


Serve with white rice if desired and enjoy!

With love,

-R. Vargas

Chicken Parmesan Spaghetti

While scrolling through Pinterest last night, I came across this recipe and figured I would try it since I had the majority of ingredients on hand.

I love chicken parmesan but have never attempted to make it because I did not want to mess up a classic. This recipe was simple enough to help encourage me to try it on my own finally.

You can find the original recipe here but I tweaked it a bit so the following will be my recipe.


  • 4 chicken breast halves
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 cup Crispy Fried Onions (I used the fried onions instead of the breadcrumbs since I didn’t have any.)
  • 1 tablespoon of Kraft Seasoned Grated Parmesan Hot Pepper Trio
  • 1 cup grated Parmesan
  • 2 cups of Farfalle Pasta (AKA Bowtie Pasta)
  • 2 cups marinara or spaghetti sauce, warmed
  • ½ cup olive oil


Place water in a large pot and add a dash of salt and bring to a boil.

While water is beginning to boil, prep the chicken.  I used a rolling pin to pound the chicken to be a little thinner. I sprinkled the pounded chicken on both sides with a little salt and Kraft Seasoned Grated Parmesan .


In a small bowl, whisk the eggs together.



In a separate bowl, stir together the Fried Onion Crisps (remember I used these instead of breadcrumbs so I had to crush them), 1/2 cup Parmesan, a pinch of salt & pepper.



First dip the chicken breast into the egg mixture and then into the Fried Onion Crisps mixture.
Once the chicken breast is fully coated, place into in a frying pan large enough to hold two chicken breast at the same time. Place burner over medium-high heat, warm the oil until it is shimmering.



Place the pasta in the boiling water and cook according to package directions or whatever your liking. Warm the sauce in a large saucepan.



Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels on a sturdy plate to drain.
Drain the pasta and add to the warm sauce. Toss to coat.


Slice the chicken breasts into strips and transfer the spaghetti to a warm platter.


Top with the sliced chicken breasts and the remaining Parmesan.


Bon Appétit!

– R.Vargas