2 boneless, skinless chicken breasts, cut into strips
2 tbsp honey
2 tbsp vinegar
2 tbsp orange juice
4 tsp soy sauce
1 1/2 tsp cornstarch
2 tbsp olive oil
4 cups vegetables, cut up (mushrooms, red/yellow peppers, onions, etc)
2 cups hot cooked rice
In a small bowl, stir together honey, vinegar, orange juice, soy sauce and corn starch. Set aside.
In a large skillet, heat oil over medium-high heat. Add vegetables. Cook and stir 3 to 4 minutes or until tender crisp. Remove vegetables. Add chicken. Cook and stir until no longer pink. Push chicken from centre of skillet. Stir sauce and add to centre. Cook and stir until thickened and bubbly.
Return cooked vegetables to skillet. Cook and stir about 1 minute or until heated through. Serve over hot rice.
*From Peak of the Market recipes
