Monday, December 21, 2009

Honey-Glazed Chicken Stir Fry

Fresh, crisp vegetables with sweet honey chicken served over rice by Lacey Johnston.
Serves 4.
  • 12 oz. Boneless, Skinless Chicken Breast
  • 2 tbsp Raw Honey
  • 1 tbsp Vinegar
  • 2 tbsp Orange Juice, no pulp
  • 4 tsp Soy Sauce
  • 1 1/2 tsp Corn Starch
  • 2 tbsp Vegetable Oil
  • 1 cup Broccoli, cut into florets
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 White Onion, sliced
  • 2 cups Cooked White or Brown Rice
  1. Cut chicken into bite size strips, set aside.
  2. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce and cornstarch, set aside.
  3. Pour oil into wok or large skillet, heat over medium-high heat.
  4. Add vegetables; cook and stir for 3 - 4 minutes or until crisp tender. Remove and set aside.
  5. Add chicken to wok, cook and stir for 3 - 4 minutes or until no longer pink. Push chicken to the outsides of the wok.
  6. Stir sauce and add to center of the wok, cook and stir until thick and bubbly.
  7. Return cooked vegetables to wok. Cook and stir entire mixture about 1 minutes or until chicken is done.
  8. Serve over rice.

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