| 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.
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