Honey Glazed Chicken

Dinner tonight! I made this once before and totally messed up by not cooking theh glaze before adding it to the chicken and veggies. This time I nailed it!

12 ounces skinless, boneless chicken breast halves or skinless, boneless chicken thighs
2T Honey
2T Vinegar
2T Orange juice
1T Soy sauce
1t Cornstarch
2T Cooking oil
2c Vegetables, fresh or frozen
Hot cooked rice or couscous


1. Rinse chicken; pat dry. Cut chicken into 1-inch pieces; 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.) Preheat over medium-high heat. Stir-fry frozen vegetables for 3 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Stir-fry 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.