Honey Glazed Chicken Stir Fry

From The Better Homes and Gardens New Cookbook
1996

Start to finish : 25 minutes
Fast & Low-Fat
Frozen vegetables save on the preparation time.

Ingredients

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.

Pampered Chef- Thai Chicken and Vegetable Stir Fry

Oh my. For those of you that don't know, I am a Pampered Chef consultant and have OODLES of recipes right at my fingertips. True. I have already posted a "Peanut Sauce" recipe on here that I make at least a few times a month, but I decided I was going to make all of the recipes out of the Week Day Dinners DONE! booklet this week and this was the first one I made. I enjoyed it SO MUCH I decided to share it!

Enjoy! I am including all of the tools that you can use to make it as well, for you PC Lovers. And, if you want to order any of the tools, please click on my button. Thanks!

3 Limes
1/2 cup creamy peanutbutter
1/4 cup chicken broth
3 Tbsp. Thai Red Curry Rub, divided
1 Tbsp. soy sauce
2 Garlic Cloves
1 medium cut lenthwise into quarters
1 medium red bell pepper, cut into thin strips
2 medium carrots, peeled
6 Tbsp. chopped fresh cilantro (it is worth a trip to the stor--YUM!)
2 cups cooked white rice. You can use brown, and Jasmin would have been amazing!
1 1/2 lbs. boneless skinless chicken breasts
1/2 tsp. salt
1 Tbsp. vegetable oil
1 cup frozen cut green beans, thawed


Juice two limes to measure 3 Tbs. Cut remaining lime into six wedges; set aside. * I did not measure, and just juiced two limes. To me, it was too tangy. I would just use one, and double the soy sauce.

Combine juice, peanutbutter, broth (forgot it, and I was fine) 2 Tbsp of the rub, soy sauce (double) and pressed garlic. Whisk until smooth and set aside.

Cut onion quarters croswise into strips, cut bell pepper into strips and cut the carrot with the Julienne Peeler (it was the first time I had used the peeler, and it was, of course, AMAZING!) Combine carrots and cilantro in bowl and set aside.

Cook rice. Cut chicken on the crosswise on a bais into 1/2 inch slices. Combine chicken remaining rub and salt in Classic Batter Bowl. Heat oil in Skillet over medium-high heat 1-3 minutes or until simmering. Cook chicken 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occassionally.

Add onions, bell pepper and beans to skillet. Cook and stir 3-4 minutes until crisp-tender. (I put in the carrots and cilantro too!) Remove skillet from heat. Add peanut butter mixture and remaining cliantro to skillet; mix well. To serve, divide rice among plates; top with chicken and carrot mixtures. Serve with lime wedges.


COOKS TIP -- If you don't have the Thai Red Curry Rub, which I totally recommend after using it tonight, you could use Thai Red Curry Paste. Use 2 tsp. curry paste in the sauce and combine remaining 1 tsp curry paste with chicken mixture.