Miami Herald

Honey Stir-Fried Chicken


Recipe by Linda Gassenheim­er

2 tablespoon­s reduced-sodium soy sauce

2 tablespoon­s rice vinegar

2 tablespoon­s dry sherry

2 teaspoons minced garlic

1 tablespoon honey

3⁄4 pound boneless, skinless chicken breast cut into 1⁄2-inch


2 teaspoons sesame oil

1 cup sliced onion

1 cup sliced red bell pepper

2 cups sliced bok choy (white part and leaves) 1 tablespoon cornstarch

1 tablespoon water

Mix soy sauce, vinegar, sherry, garlic and honey together in a bowl. Add chicken and let marinate while you prepare the other ingredient­s.

Heat a wok or skillet over high heat and add sesame oil. Remove chicken from marinade and reserve liquid. Add chicken to the wok and stir-fry 2 minutes. Remove to a plate. Add onion, red bell pepper and bok choy. Stir-fry 2 minutes. Mix the cornstarch with 1 tablespoon water together and add to reserved marinade. Add marinade and chicken to the wok and stir-fry 2 minutes with the vegetables. Remove from heat. Yield: 2 servings.

Per serving: 398 calories (21% from fat), 9.4 g fat (1.7 g saturated, 3 g monounsatu­rated), 126 mg cholestero­l, 42.1 g protein, 30.6 g carbohydra­tes, 3.1 g fiber, 645 mg sodium.

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