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!
If you’re anything like me, you love Pesto but have always been afraid to make it on your own.
I used store bought for years and finally caved and bought a basil plant a few weeks ago in an attempt to keep it growing and finally make Pesto from scratch.
It is incredibly easy and cheaper than store bought and you can even substitute the pine nuts for chopped walnuts since pine nuts aren’t very easy to find.
- 2 cups of fresh basil leaves (No stems)
- 2 tablespoons of pine nuts or chopped walnuts
- 2 large garlic cloves
- 1/2 cup of extra-virgin olive oil
- 1/2 cup of freshly grated parmesan cheese
- salt & pepper
Combine basil leaves, pine nuts or walnuts, garlic, olive oil, and parmesan cheese in a food processor or food chopper.
Once everything is blended and combined, add salt & pepper to your liking.
Store in jars and seal tight and keep in the fridge if you are storing for later or use as sauce for pastas, flatbreads, pizza, or toss in pasta!
After reviewing quite a few chili recipes, I decided to adapt a few and make my own. Keep in mind this is a beginner recipe and someday I would like to add chipotle and adobo sauce and tons of peppers but until I master chili, this quick and easy recipe will do for now! This recipe is perfect for potlucks and great for Super Bowl Sunday!
- 1 lbs. of lean ground turkey
- 1 small white onion, diced
- 1 small clove of garlic, minced
- 1 tsp. of garlic powder
- 1 29 oz. can of tomato sauce
- 1 15 oz. can of black beans, rinse & drain
- 1 15 oz. can of kidney beans, rinse & dried
- 1 14.5 oz. can of diced tomatoes (I used Fire Roasted tomatoes)
- 2 tbsp. of Chili Powder
- 1 tsp. of ground cumin
- 1 tsp. of garlic powder
- Salt & Pepper
Prepare slow cooker by spraying well with cooking spray or lining with a plastic slow cooker liner.
Heat a large skillet over medium-high heat. Add diced onion and minced garlic and cook for 1-2 minutes.
Add the ground turkey to the skillet and cook until brown. Make sure to break up the ground turkey as you cook it and sprinkle the garlic powder on top.
Drain and add the turkey to the bottom of the slow cooker.
Add the remaining ingredients on top.
Stir well and combine then cover with lid and cook on high for 3 to 4 hours or cook on low for 6 to 7 hours.
Once it’s ready and served, top with cheese, chives, and the rest of your favorites.
I used this recipe to enter a Chili Cook Off at work and it was a favorite!
Have you ever made chili? If so, what do you put in yours?