Generally I don’t thaw chicken entirely before I cut it, this makes it much easier to handle and cut.
When I make this stir-fry for me and my husband I just use one chicken breast and loads of vegetables.
This is a great dinner to use all your favorite veggies, making it quite healthy, plus it is quick and easy to make.
Honey –Glazed Chicken Stir-Fry
Adapted From Better Homes and Gardens Cookbook
Pictures by Caroline
Adapted From Better Homes and Gardens Cookbook
Pictures by Caroline
Recipe:
12 ounces skinless, boneless chicken breasts
4 tablespoons honey
4 tablespoons vinegar
4 tablespoons orange juice
6 teaspoons soy sauce
3 teaspoons cornstarch
2 tablespoons cooking oil
4 cups cut –up vegetables, such as broccoli, red sweet peppers, onion, carrots
2 cups hot cooked rice
Directions:
1. Cut chicken into bite size pieces; set aside. For sauce combine in a small bowl honey, vinegar, orange juice, soy sauce, and cornstarch. (I have doubled the amount of sauce the original recipe called for because I like to have enough sauce to put over my rice.)
2. Pour oil into a wok or large skillet. Heat over medium-high heat; cook chicken on first side for about 3-4 minutes; flip over and cook for another 3-4 minutes.
3. Once the chicken is mostly cooked through add vegetables to the wok and cover with a lid and let cook for another 3-4 minutes (don’t stir yet, just let the vegetables sit on top of the chicken and steam). Note: I add the carrots first because they take the longest to cook, and then I add the other vegetables.
4. Stir vegetables and chicken together. Make a well in the center of the vegetables and chicken and pour in sauce. Cook the sauce until thickened and bubbly. Cook and stir everything together about 1-2 more minutes. Serve over rice.
12 ounces skinless, boneless chicken breasts
4 tablespoons honey
4 tablespoons vinegar
4 tablespoons orange juice
6 teaspoons soy sauce
3 teaspoons cornstarch
2 tablespoons cooking oil
4 cups cut –up vegetables, such as broccoli, red sweet peppers, onion, carrots
2 cups hot cooked rice
Directions:
1. Cut chicken into bite size pieces; set aside. For sauce combine in a small bowl honey, vinegar, orange juice, soy sauce, and cornstarch. (I have doubled the amount of sauce the original recipe called for because I like to have enough sauce to put over my rice.)
2. Pour oil into a wok or large skillet. Heat over medium-high heat; cook chicken on first side for about 3-4 minutes; flip over and cook for another 3-4 minutes.
3. Once the chicken is mostly cooked through add vegetables to the wok and cover with a lid and let cook for another 3-4 minutes (don’t stir yet, just let the vegetables sit on top of the chicken and steam). Note: I add the carrots first because they take the longest to cook, and then I add the other vegetables.
4. Stir vegetables and chicken together. Make a well in the center of the vegetables and chicken and pour in sauce. Cook the sauce until thickened and bubbly. Cook and stir everything together about 1-2 more minutes. Serve over rice.
-Caroline
2 comments:
That looks really good. I know what I am making for dinner tomorrow.
I made this last night. It was quite good, if I do say so myself. The sauce has a very nice flavor. Next time, I think I will thin slice the chicken, rather than cutting it into cubes.
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