Category: Chili Garlic Glaze

Quick n’ Easy Chili Garlic Stir Fry

Quick n’ Easy Chili Garlic Stir Fry

Beary Berry Honey Inc.

This recipe for Chili Garlic Stir Fry is perfect for those weeknights when you need and easy meal to throw together in a short amount of time. It’s also easy to adjust for the amount of people you are cooking for.

Serves 4.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into bite size pieces no more than 3/4″ thick
  • 4 cups frozen stir fry veggie mix
  • 1 package fresh egg noodles or rice noodles
  • 1 jar Beary Berry Honey Chili Garlic Honey Glaze
  • Salt and pepper

Directions:

  1. In a large frying pan or wok, sprinkle chicken with salt and pepper and fry until it is cooked through, approximately 10 minutes.
  2. In the meantime, prepare noodles according to package directions.
  3. Add stir fry veggies and cook until veggies begin to soften but are still crunchy, approximately 5-8 minutes.
  4. Pour Beary Berry Honey Chili Garlic Honey Glaze over chicken and veggies, to taste.
  5. Serve over noodles and enjoy!

 

Tips:

  • Try substituting the Chili Garlic Honey Glaze with our Teriyaki or Spicy Ginger honey glazes instead.
  • Serve the stir fry over rice instead of noodles.
Oven-Roast Salmon with Chili Garlic Glaze

Oven-Roast Salmon with Chili Garlic Glaze

Beary Berry Honey Inc.

This is a super fast dish for busy weeknights. Great cold in salad and sandwiches.

4 x 125 gr wild salmon fillet, skin on
Beary Berry Honey Chili Garlic Glaze

  1. Preheat the oven to 500 degrees.
  2. Pat the salmon fillets dry and place them on a tray or platter. Brush each with Beary Berry Honey Chili Garlic Glaze.
  3. Place an aluminum baking sheet or cast iron pan in the hot oven (does not work with non-stick pans as they warp and bubble at high heat). Preheat the pan for 5 minutes until very hot.
  4. Remove the hot pan from the oven and carefully place the salmon, skin side down, on the hot baking sheet. Return the pan to the oven and roast the fish until cooked through (time will vary depending the thickness of the filets). When the flesh flakes with a fork, it’s ready.
  5. Remove the pan from the oven and using an egg/pancake flipper, slide the fillets off the pan – the skin will stick to the pan and the flesh will lift right off – and onto serving plates.  Drizzle with a bit more of the Beary Berry Honey Chili Garlic Glaze.
  6. Serve with rice, roast potatoes, and seasonal vegetables.  Or serve on a noodle and vegetable salad. Also delicious cold, in salads, sandwiches and wraps.

Tips: