Soy Honey Garlic Chicken & Rice

Soy Honey Garlic Chicken · 2 servings

Whisk together all the sauce ingredients (everything except the chicken, oil, and cornstarch). If using cornstarch, stir it into the cold water separately.
Heat the oil in a large skillet over medium-high. Cook the chicken strips in a single layer, turning, 4-6 minutes until browned and cooked through.
Pour in the sauce, toss to coat, and simmer 1-2 minutes. If using the slurry, add it now and cook about 30 seconds until glossy.
Serve over rice or alongside vegetables.

1 lb mixed vegetables (≈454 g) - cut into bite-size pieces, or use a plain frozen stir-fry blend
1 tbsp neutral oil (≈14 g)
¼ cup stir-fry sauce of choice (≈60 mL) - add to taste
Salt and black pepper - to taste

Heat a large skillet or wok over medium-high heat. Add the oil.
Add the vegetables in a single layer and stir-fry until tender-crisp, 5-8 minutes. Work in batches if needed; frozen vegetables take a little longer.
Add your sauce and toss 1-2 minutes, just until everything is coated and hot.
Taste, season with salt and pepper, and serve.

Head-cook notes

Slice the mushrooms into ¼-inch slices.
Heat a skillet over medium-high heat.
Add the oil, then the mushrooms in a single layer.
Leave them alone for 3-4 minutes so they brown instead of steaming.
Stir and cook another 3-4 minutes until most of the moisture has evaporated.
Add the garlic and all the seasonings. Cook about 1 minute until the garlic is fragrant.
Stir in the Worcestershire sauce and cook another 30-60 seconds until it coats the mushrooms.
Remove from heat and finish with a squeeze of lemon juice and parsley if using.