Monday, March 23, 2009

Honey-Glazed Chicken Stir-Fry

This was dinner tonight. One of our favorites (from the good old Better Homes and Gardens cookbook) and its not difficult to make. I use broccoli and carrots for the veggies. We usually have it with white rice, but last time I tried it with quinoa. Stephen was not a fan, but I didn't mind it, especially with some extra glaze over the mixture. I love having leftovers of this around!

Honey-Glazed Chicken Stir-Fry

Ingredients
12 oz. Skinless, boneless chicken breast halves or thighs
2 tbsp Honey
2 tbsp Vinegar
2 tbsp Orange juice
4 tsp Soy sauce
1 1/2 tsp Cornstarch
2 tbsp Cooking oil
4 cups Cut-up vegetables, such as broccoli, sweet pepper, onion, and/or mushrooms
2 cups Hot cooked rice


Preparation
Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
Pour oil into a wok or large skillet. Heat over medium-high heat. Add vegetables to wok; cook and stir for 3-4 minutes or until vegetables are bright and crisp-tender. Remove vegetables from wok.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thick and bubbly.
Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.

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