 | | Directions | | In a small bowl combine honey, soy sauce, salt and pepper. In a large skillet, fry chicken, garlic and sauce in 2 teaspoons oil. Cook and stir until chicken is lightly browned and juices run clear; remove and keep warm. In the same pan, stir fry vegetables in remaining oil for 4-5 minutes, or until heated through. Add chicken and mix well. Combine corn starch and cold water until smooth; stir into chicken mixture. Bring to a boil, cook and stir for 1 minute, or until thickened. Serve over rice. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 3 tablespoons honey |
| - | | 2 tablespoons soy sauce |
| - | | 1/8 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces |
| - | | 1 clove garlic, minced |
| - | | 3 teaspoons olive oil, divided |
| - | | 1 package frozen stir fry veggies (16 ounce pkg) |
| - | | 2 teaspoons cornstarch |
| - | | 1 tablespoon cold water |
| - | | rice, cooked |
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