HONEY PLUM SOY STIR-FRY

Honey Plum Soy Stir-Fry image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Previous Next

1/3 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons plum preserves
2 tablespoons chicken stock
1 tablespoon cornstarch
1 tablespoon grated ginger
1 tablespoon sriracha
3 cloves garlic, minced
3 scallions, sliced thin, plus more for garnish
2 tablespoons peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 yellow onion, cut into chunks
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
Cooked rice, for serving
Sesame seeds, for garnish

Steps:

Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.