From The Better Homes and Gardens New Cookbook 1996
Start to finish : 25 minutes Fast & Low-Fat Frozen vegetables save on the preparation time.
12 ounces skinless, boneless chicken breast halves or skinless, boneless 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 hot cooked rice or couscous Directions
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. (I double to sauce for this recipe, but I am a saucy kind of girl)
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 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.