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Honey Glazed Chicken Stir Fry
2 large skinless, boneless chicken breasts
Marinade
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce
dash black pepper
Sauce
1/4 cup honey
1/4 cup vinegar
1/4 cup orange juice
2 Tbsp soy sauce
1 Tbsp corn starch
1-2 tsp minced garlic
8 cups cut up veggies (broccoli, thinly sliced carrots, sliced mushrooms, red
pepper, onion)
- Cut chicken breasts into bite sized pieces
- Marinade:
Mix egg white, 1 tsp cornstarch, salt, 1 tsp soy sauce
and pepper in glass or plastic bowl. Stir in chicken; cover and refrigerate 30
minutes or more
- Sauce:
mix honey, vinegar OJ, soy sauce and cornstarch; set aside
- Pour 1Tbsp oil in large non-stick skillet or wok and heat over med high.
Add veggies to pan and stir fry 3-5 minutes until tender crisp. Remove from
pan.
- Pour remaining 1 Tbsp oil into pan and add chicken with marinade. Cook 3-4
minutes until no longer pink (may need more oil). Push chicken to the side
and pour sauce in center of pan. Cook and stir until bubbly.
- Return cooked veggies to pan. Cook and stir 1 minute until heated through.
Serve over rice.
Serves 4
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