Adapted from the Better Homes & Gardens Cookbook.
- 12 ounces skinless, boneless chicken breasts (about 2 breasts)
- 3 Tbsp. honey
- 3 Tbsp. vinegar
- 3 Tbsp. orange juice
- 1 Tbsp. soy sauce
- 2 tsp. corn starch
- 2 Tbsp. oil
- 4 cups cut-up veggies, such as broccoli, green and red pepper, onion, mushrooms, and carrots – whatever you have on hand, really
Cut chicken into bite-size strips and set aside. For the sauce, combine honey, vinegar, orange juice, soy sauce, and corn starch in a small bowl; set aside.
Pour oil into a large wok and heat over medium-high heat. Add vegetables to the wok; cook and stir for 3-4 minutes or until veggies are crisp-tender. Remove vegetables from the wok. Add chicken and cook for 3-4 minutes while stirring, or until chicken is no longer pink. Push chicken from the center of the wok. Stir the sauce, add to the wok’s center, and cook and stir until thickened and bubbly.
Return cooked veggies to the wok; combine veggies and chicken with the sauce, and stir until heated through. Serve over white rice or Asian noodles.