Honey-glazed chicken stir-fry

Yield: 1 servings

Measure Ingredient
12 ounces Skinless; boneless chicken
\N \N ; breast halves or
\N \N ; skinless, boneless
\N \N ; chicken thighs
2 tablespoons Honey
2 tablespoons Vinegar
2 tablespoons Orange juice
1 tablespoon Soy sauce
1 teaspoon Cornstarch
2 tablespoons Cooking oil
2 cups Vegetables; fresh or frozen
\N \N 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.

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