Honey-Glazed Stir-Fry
Poultry
12 oz skinless, boneless chicken breasts
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
4 teaspoons soy sauce
1½ teaspoons cornstarch
2 tablespoons cooking oil
4 cups cut-up vegetables, such as carrots, pea pods, onions, sweet pepper
2 cups hot cooked rice
Serves 4.
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. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 - 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken; cook and stir for 3 - 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 thickened and bubbly.
Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.