I had quite a bit of spicy chicken stock left over from my Mexican chicken pot pie, and a chicken stir fry was the best way to put it to use. The white rice was cooked in the stock instead of water to add more flavor and then the remaining stock became the base of my sauce.
Going into the recipe, I wasn’t sure which vegetables I was going to choose. Our grocery store has received limited deliveries following the hurricane and I was prepared to use a frozen vegetable stir fry mix. Luckily, a truck had just come in with some fresh produce and I was able to get some lovely green veggies. The trick here is to cook them just shy of turning soft so that there is a good crunch and texture in the finished stir fry.
Although this recipe is simple, I was happy to get back into the kitchen following several days of take out and leftovers and cleaning out the cabinets and fridge, so I took some extra time making sure everything was cut nicely and perfectly whisked.
One thing to note is that this recipe can get a bit salty if you are not careful. Between the soy sauce and the peanuts, you do not need to add much additional salt at all, just a shake or two on the chicken. Because of this, I did not season the vegetables while cooking them, but allowed them to retain the flavor from the sauce later on. If you are using reduced sodium soy sauce or unsalted peanuts, then you should season your vegetables while cooking them or add a pinch of salt into the sauce.
Honey & Garlic Chicken Stir Fry
- extra virgin olive oil
- 1 green bell pepper, thinly sliced
- 1 Italian pepper, thinly sliced
- 8 oz snow peas, trimmed
- 4 heads baby bok choy, thinly sliced
- 2 pounds boneless skinless chicken thighs, cut into 1″ pieces
- salt and pepper, to taste
- 1 cup chicken stock
- 4 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic, grated
- 1/2 lime, juice and zest.
- 1/2″ piece ginger, grated
- 1 cup peanuts
- 4 scallions, thinly sliced
Heat the oil in a large saute pan and cook the peppers and peas until they just begin to soften. Add the bok choy and continue to cook for another minute or two until the leaves are slightly wilted. Set the greens aside and keep warm.
Add more oil to the pan and add the chicken, salt and pepper. Cook, stirring occasionally, until the chicken is cooked through. Meanwhile, whisk together the stock, soy sauce, honey, garlic, ginger and lime juice. When the chicken is cooked through, pour over the sauce and bring up to a low boil. Continue to simmer until the sauce begins to reduce.
Add the greens back to the pan along with the peanuts and scallions. Grate the lime zest over the top and serve over rice.