Honey Garlic Chicken Stir-Fry Recipe

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Honey garlic chicken stir-fry is almost as fun to cook as it is to eat - almost. Make delicious honey garlic chicken stir-fry with help from a passionate culinary instructor in this free video clip.

Part of the Video Series: Chicken Stir-Fry Recipes
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Video Transcript

Hi. I'm chef Amee Hoge, and I'm here to teach you how to play with food. Today, we're playing with stir fry, chicken stir fries and we're making a honey garlic chicken. And thank you for joining me, Justine. She's my assistant today, one of my cooking students. Thank you for having me. She's a fit cook, loves to eat healthy. Thank you for being here. Thanks for having me, this is good. I'm going to drizzle a little olive oil in here, oh maybe one or two tablespoons. Especially when you're having broccoli, it likes garlic. It likes garlic, it like olive oil too. They like each other. We're going to add a little bit of garlic, maybe a tablespoon. Now I've got this on medium high. I love this pan. See, you have a little bit more manipulation than you do when you have a table top stir fry pan or wok I should say. Ooh, that smells yummy. OK. Let' go ahead. You want to toss in some broccoli? And I'm going to add in some chicken. The need the whole thing ? No. This is a one person serving. And it's all about balance and blending, OK. So that, oh look. We gotta through that guy in there now. And I need my spatula. l did it again, that's my fault, my mistake. And I could do my French culinary, flip it around. Oh let's throw some carrots in there, will you? Yeah. It's all about portions. Thank you. And look at the color, we got green, we got orange. Some more? A little bit more. And I finely chop up my carrot because it just cooks a whole lot faster. Time is a factor right now with a lot of people, so if you prep all this ahead of time. Keep your fridge stocked, you know. Have some honey on hand. We got honey, some minced ginger I'm going to be using and some Hoisin sauce. Hoisin goes a long way. It's got what you said, miso, it's got the miso. It's got a little sugar, got some, probably some soy bean oil in there. Now the miso's going to give you a little bit of salt so you go easy on it. Give me a little more splash of olive oil would you? Yeah. A little bit more, gracias. They're the good kind of fats. OK. And my ginger. We need our ginger. Now this is my minced ginger right here. You can get it at any, I think a lot of the nature, natural food stores. But I like Whole Foods, local shops that have a healthy food section. The Asian section have this nice minced ginger, or actually in the produce. But I like it because it doesn't have a high fructose corn syrup. Look for the ones with the pure cane sugar in it. It needs that to go ahead and preserver itself a little bit of preservative. So now I'm going to add a little honey. Now that's a really good sweetener too. Yeah. Your body likes honey a lot more than high fructose corn syrup. And that's not going to spike that blood sugar up either, and you're going to go through that crash and then that why people can't eat it and stuff. You want to stir? Yeah. I'm going to add a little bit of Hoisin. Put some Hoisin in. Hoisin, and then I think that actually we're, I'm going to add a little bit of water. Because those are a little bit, they're thick and so we want to thin it down a little bit. But honey is very thick and you want to make sure it covers all your food in there. Stir fry constantly, constantly keep stirring, because it's a stir fry. Stir and fry. OK. Why don't you get our brown rice over there. We got some short grain brown rice already cooked. Ooh, and I love a little sauce. The key is preparing in advance, I'm sorry. That looks beautiful and it smells so good. This is so much better than stopping off at the store and paying so much money for something you don't really know what's in it. You're body doesn't know what to do with it exactly. Here you have it, a little bit of brown rice in there. Here you have it. You got brown rice with a nice chicken stir fry with our honey garlic and a little bit of love. I'm chef Amee Hoge, you can check me out on my website at Chef Amee, that's with two Es, dot com.


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