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HONEY GARLIC VEGGIE STIR FRY

Serve this tasty dish over cooked rice or steam-fried noodles.

2 Tbsp honey

2 Tbsp vinegar

2 Tbsp water

1 clove garlic, minced

4 tsp soy sauce

1 1/2 tsp cornstarch

2 Tbsp oil

4 cups sliced vegetables, such as carrots, peppers, broccoli, onion, zucchini

12 ounces skinless, boneless chicken breasts or thighs, cut into strips*

(* Option– substitute 1/2 c. toasted almonds in place of chicken for a tasty vegetarian alternative)

Directions:

  1. For sauce, in small bowl stir together honey, vinegar, water, minced garlic, soy sauce, and cornstarch. Set aside.
  2. Pour oil into wok or large skillet (if necessary, add more oil during cooking), heat over med-high heat. Add vegetables to wok. Cook and stir for 3-4 minutes or until vegetables are crisp tender. Remove from wok. Add chicken (if doing), cook and stir for 3-4 minutes until chicken is no longer pink. Set aside.
  3. Pour sauce in wok, cook and stir until thickened and bubbly.
  4. Return vegetables and chicken (or almonds) to wok. Stir to coat and cook 1 more minute until heated through. Serve over cooked rice or steam-fried noodles.

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