Honey-Glazed Chicken Stir-Fry

Stir-fry has a lot of stuff going for it. It tastes great. It is healthy. And it is quick to put together.
During the growing season you can use whatever fresh vegetables you want. Otherwise just use some frozen stir-fry vegetable mix.



You will need a walk or a large skillet.

Ingredients:

12 oz. skinless, boneless chicken meat, cut into 1" cubes
2 Tablespoons honey
2 Tablespoons vinegar
2 Tablespoons orange juice
1 Tablespoon soy sauce
1 teaspoon cornstarch
2 Tablespoons cooking oil
2 cups frozen stir-fry vegetable mix OR 2 cups of whatever fresh vegetables you want

Hot rice for serving

In a small bowl, combine the honey, vinegar, orange juice, soy sauce, and cornstarch.
Set aside.
Add the oil to your wok or skillet.
Heat to medium high and add your vegetables.
Stir-fry for 3-5 minutes until crisp tender. Large pieces of broccoli may take longer.
Remove vegetables from skillet.
Add the chicken and stir-fry for 4 minutes or until chicken is no longer pink.
Move the chicken to the outer edges of the pan and add the honey/soy mixture.
Cook and stir til thickened and bubbly.
Add the vegetable back to the pan and mix in.
Don't keep on the heat for more than a minute. The vegetables will release more juices and thin out the sauce.
Serve over hot rice.

Makes 4 servings.

For a cooking oil, I recommend olive oil. It makes the vegetables taste fresher.

Shrimp Stir-fry

Stir-fry is really very simple to make. It is also pretty healthy. It is low in fat and chock full of veggies.

You will need a wok or a large skillet.


Ingredients:

1 lb. shrimp, shelled and deveined
3 Tablespoons red OR white wine vinegar
3 Tablespoons soy sauce
3 Tablespoons water
1 Tablespoon cornstarch
1-1/2 teaspoons sugar
1 Tablespoon cooking oil
3 cups frozen stir-fry vegetables OR fresh veggies like broccoli, carrots, peppers, and onions

3 cups cooked rice for serving

In a small mixing bowl, whisk together the vinegar, soy sauce, water, and cornstarch.
Set aside.
Stick the wok or skillet over medium high heat and add the oil.
Stir-fry the vegetables for 5-6 minutes until crisp-tender .
Put the vegetables into a bowl.
Pour the vinegar mixture into the skillet and bring to a boil.
Quickly add the shrimp and cook stirring constantly until shrimp has turned pink.
The sauce will coat the shrimp nicely.
Add back the vegetables and stir and heat through.
Serve over rice.

Serves 4.