Asian Honey Chicken

I haven’t blogged a lot of new recipes because they’ve simply been lacking!  But I’ve started following some different food blogs, and these ladies are awesome!  They plan out their week’s menu using online links, or their own creations, giving the links for each.  If it sounds good, I put it into my Cozi meal planner and then plan out my menus from the recipes I have copied/pasted.

This menu item is from Leanne at SavingDinner.com, and OH BOY is it good!  You can subscribe to her and receive a daily e-mail, and I’d say about 1/4 of them have delicious recipes included.  She also offers meal plans for a reasonable price and has, I think it’s four, books out right now, filled to the brim with amazing recipes.  As if that weren’t enough, she has an online radio show every Wednesday filled with good tips (the link I gave you goes to the website and there’s a wealth of archives).  I have learned a LOT about nutrition and healthy, delicious substitutes (along with ways to prepare them).

(This is not a paid advertisement—I found Leanne through FlyLady.com and love her!)

Without further ado, here’s Asian Honey Chicken!

Ingredients

1/4 cup Sesame Oil (I didn’t have this in my pantry and picked it up for about $4 at Kroger.)
1/4 cup Honey
1/4 cup Low-sodium soy sauce
3 cloves garlic, pressed
6 boneless, skinless chicken breast halves, sliced into strips (I did a double-take—that’s a lot of chicken!  I ended up using FIVE, and it made enough for dinner for 4, lunch for my husband, and TWO MORE frozen… I LOVE having things in my freezer that are delicious and easy-to-heat!!!)
1 Tbsp vegetable oil
5 green onions, minced (I forgot to get these, so I used some dried chives that I had on-hand)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 small carrots, grated

Serve with Brown rice (I used my yummy white rice recipe because I’m on a tight budget and I have a huge bag of white rice to get through—delicious!!)

Preparation

1. Mix together oil, honey, soy sauce & garlic. Marinate chicken for 8 hours or so.

2. Heat vegetable oil in wok or large skillet over medium-high heat. Sauté chicken until nearly all cooked then add remaining ingredients. Cook until veggies are tender, and chicken is cooked thoroughly.