Honey-Soy Chicken Stir-Fry

This recipe is a favorite of the man of the house. He always asks for it when "we haven't had any vegetables in awhile". You see, our definition of vegetables is very different. I consider a soup with carrots and onions, fajitas with peppers, or chicken with a side of green beans to be considered as "eating our veggies". He, on the other hand, does not. I am pretty sure there has to be a minimum of at least three different vegetables in a dish before he considers it a meal with veggies, and onions don't count. I'm not real fond of the green stuff, I'm trying, but it's definitely a work in progress. So, since this recipe calls for four veggies, he loves it, and since the whole dish is covered in a honey-soy sauce, I love it. We both win.

Honey-Soy Chicken Stir-Fry

Adapted from: How Sweet it Is

3-4 boneless, skinless chicken breasts

1 cup broccoli florets

1 red pepper, thinly sliced

a handful of fresh green beans

1 clove garlic, minced

3 tablespoons olive oil

3-4 tablespoons soy sauce

1/4 cup honey

salt and pepper to taste

1. Prepare and slice all veggies. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

2. Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Add chicken to the skillet cook thoroughly.

3. Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice.