Wednesday, June 9, 2010

Recipe Time! - Honey Glazed Chicken Stir Fry

Since it was so delicious, I thought I would share the recipe with you...

Honey-Glazed Chicken Stir-Fry
Start to finish : 25 minutes

* You can use frozen vegetables to save on the preparation time, but I prefer fresh.

• 12 ounces skinless, boneless chicken breast halves or skinless, boneless chicken thighs
• 2 tablespoons honey
• 2 tablespoons vinegar
• 2 tablespoons orange juice
• 4 teaspoons soy sauce
• 1 ½ teaspoon cornstarch
• 2 tablespoons cooking oil
• 4 cups vegetables, fresh or frozen (sweet pepper, onion, broccoli, mushrooms, etc
• hot cooked rice or couscous

1. Rinse chicken; pat dry. Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
2. Pour cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Cook and stir 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.


  1. That sounds delicious! You make it sound very simple! :0)

  2. It is so simple. And fast. And healthy. Really, you just can't go wrong with this recipe. We did a double batch when we made this last night, and so it took a little longer, but not by much.