12 oz. skinless, boneless chicken breast halves or skinless, boneless chicken thighs
2 T. honey
2 T. vinegar
2 T. orange juice
1 T. soy sauce
1 t. cornstarch
2 T. cooking oil
2 c. loose-pack frozen mixed vegetables
hot cooked rice

Rinse chicken, pat dry and cut into 1 inch pieces; set aside. Pour cooking oil into a wok or large skillet (add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry frozen vegetables for 3 minutes or til vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Stir-fry for 3-4 minutes or til chicken is not longer pink. Push chicken from the center of the wok, stir sauce ingredients together and add to center of the wok. Cook and stir til thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir 1 minute more or til heated through. Serve immediately over rice.
(Serves 4)

Honey Glazed Chicken Stir Fry recipe is published in our October, 1996 Menu Minder.