Serve this tasty dish over cooked rice or steam-fried noodles.
2 Tbsp honey
2 Tbsp vinegar
2 Tbsp water
1 clove garlic, minced
4 tsp soy sauce
1 1/2 tsp cornstarch
2 Tbsp oil
4 cups sliced vegetables, such as carrots, peppers, broccoli, onion, zucchini
12 ounces skinless, boneless chicken breasts or thighs, cut into strips*
(* Option– substitute 1/2 c. toasted almonds in place of chicken for a tasty vegetarian alternative)
- For sauce, in small bowl stir together honey, vinegar, water, minced garlic, soy sauce, and cornstarch. Set aside.
- Pour oil into wok or large skillet (if necessary, add more oil during cooking), heat over med-high heat. Add vegetables to wok. Cook and stir for 3-4 minutes or until vegetables are crisp tender. Remove from wok. Add chicken (if doing), cook and stir for 3-4 minutes until chicken is no longer pink. Set aside.
- Pour sauce in wok, cook and stir until thickened and bubbly.
- Return vegetables and chicken (or almonds) to wok. Stir to coat and cook 1 more minute until heated through. Serve over cooked rice or steam-fried noodles.