Saturday, April 27, 2013

Honey Glazed Chicken Stirfry

We love stirfry.

In the first couple of years of our marriage I made a lot of stirfry. It's just too easy! Usually I would just use teriyaki sauce as seasoning. But then I found this Honey Glazed Chicken Stirfry recipe in a cookbook to add a little variety while still keeping it easy and yummy!


12 ounces skinless, boneless chicken breasts
2 Tbs Honey
2 Tbs Vinegar
2 Tbs Orange Juice
4 tsp Soy Sauce
1 1/2 tsp Cornstarch
2 Tbs Cooking Oil
4 C cut-up veggies (i.e. broccoli, peppers, onion. I also added egg at the very end)
2 C cooked brown rice


1. Cut chicken into bite-sized strips/cubes and set aside.
2. For sauce, stir together honey, vinegar, orange juice, soy sauce, and cornstarch.
3. Pour oil into a large skillet and heat over med-high heat. Add veggies, cook and stir until crisp-tender. Remove the veggies.
4. Add chicken to skillet and cook until no longer pink.
5. Push the chicken to the sides and add sauce to the center of the skillet. Cook and stir until thickened and bubbly.
6. Return veggies to skillet and cook until heated through.
(7. To add eggs, push everything to the side and scramble the eggs in one side of the skillet until cooked through. Then mix in).

Add this super easy bread and you have an easy, yummy, and fairly balanced meal!

By the way, I've been doing pretty good with keeping a menu plan so I decided to share it under my "Food Journal" tab with as many links as possible. Browse if you're needing ideas!

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