I made this the other night for the first time in way too long and everyone loved it! It really hit the spot: just the right amount of tangy and sweet, and so satisfying. Note to vegetarians: I think it would also be delicious without the chicken.
(Found in my Better Homes & Gardens cookbook, p. 428. My modifications: substituting brown rice for white, and adding cashews.)
Another note: If you like your stir fry extra saucy, as I do, double the sauce portion of the recipe.
12 ounces skinless, boneless chicken breasts
2 Tb. honey
2 Tb. vinegar
2 Tb. orange juice
4 tsp. soy sauce
1 1/2 tsp. cornstarch
2 Tb. cooking oil
4 c. cut-up vegetables, such as broccoli, sweet pepper, onion and/or mushrooms
2 c. hot cooked brown rice
salted cashew halves
Cut chicken into bite-size chunks; set aside.
For sauce, in small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
Pour oil into wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetable from wok.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
Return cooked vegetable to wok. Cook and stir about 1 minute or until heated through. Serve over brown rice. Sprinkle cashews over top, if desired. (We love it this way!)