Honey-Garlic Chicken Stir-Fry

Name: Honey-Garlic Chicken Stir-Fry
Total time: 30
Yield: 5
Ingredients: 2 tablespoons olive oil; 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces; 7 cloves garlic, sliced, or to taste; salt and ground black pepper to taste; 4 tablespoons honey, or to taste; 4 tablespoons soy sauce, divided, or to taste; 2 (16 ounce) packages frozen Asian vegetable medley; 1 cup sliced mushrooms; 3 cups water; 3 cups instant white rice (such as Minute®)

Recipe by Alisa Provost from allrecipes.com

Dinner 30 Mins.

Ingredients

5 servings

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2 tablespoons olive oil
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1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
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7 cloves garlic, sliced, or to taste
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salt and ground black pepper to taste
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4 tablespoons honey, or to taste

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4 tablespoons soy sauce, divided, or to taste
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2 (16 ounce) packages frozen Asian vegetable medley
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1 cup sliced mushrooms
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3 cups water
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3 cups instant white rice (such as Minute®)

Instructions

Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
Serve chicken and vegetables over hot rice.