Yield: 1 servings
|12 ounces||Skinless; boneless chicken|
|; breast halves or|
|; skinless, boneless|
|; chicken thighs|
|2 tablespoons||Orange juice|
|1 tablespoon||Soy sauce|
|2 tablespoons||Cooking oil|
|2 cups||Vegetables; fresh or frozen|
|Hot cooked rice or couscous|
1. Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
2. Pour cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry frozen vegetables for 3 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Stir-fry for 3 to 4 minutes or till chicken is no longer pink. Push chicken from the center of the wok.
Stir sauce; add to center of the wok. Cook and stir till thickened and bubbly.
3. Return cooked vegetables to wok. Stir all ingredients together to coat.
Cook and stir about 1 minute more or till heated through. If desire, serve immediately over rice or couscous. Makes 4 servings.
Nutrition fact per serving: 232 cal., 9 g. total fat (2 g sat. fat), 45 mg chol., 322 mg sodium, 20 g carbo, 18 g pro.
DAILY VALUES: 30% vit A, 10% vit. C, 2 % calcium, 8 % iron.
*This recipe was taken from Better Homes and Gardens New Cookbook, Meredith Corporation, 1996.
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.