Recipe from Geniuskitchen by CoffeeMom

As long as we are stir frying, and I think chicken would be a great addition to the bok choy/cabbage stir fry, I thought I would go ahead and include this recipe as well.  You could adapt this recipe by adding diced carrot and small broccoli or romanesco florets.

2 large cloves Garlic, minced

1/4 cup Soy Sauce

1/4 cup Water

1/4 cup Honey

2 TB high-heat Vegetable Oil, divided

1 TB Cornstarch 

1/4 tsp Pepper

1/4 tsp crushed Red Pepper Flakes (or to taste)

1 lb boneless, skinless Chicken breast, cut into strips

1/4 cup Green Onion, chopped

Combine garlic, soy sauce, water, honey, 1 TB oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.  Cover and refrigerate at least 2 hours, stirring once or twice.  In large skillet, heat remaining oil.  Using slotted spoon, transfer chicken to skillet.  Stir-fry about 5 minutes.  Add reserved marinade; continue to cook and stir about 30 seconds until thickened.  Remove to platter.  Garnish with green onion.