| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Gma4 | 1 | Servings | |
INGREDIENTS
| 12 | oz | Skinless, boneless chicken |
| breast halves or | ||
| skinless boneless | ||
| chicken thighs | ||
| 2 | T | Honey |
| 2 | T | Vinegar |
| 2 | T | Orange juice |
| 1 | T | Soy sauce |
| 1 | t | Cornstarch |
| 2 | T | Cooking oil |
| 2 | c | Vegetables, fresh or frozen |
| Hot cooked rice or couscous |
INSTRUCTIONS
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. 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. 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.
A Message from our Provider:
“There has to be more to life . . .”