Orange Glazed Chicken Stir-Fry

This recipe is just loaded full of yummy, juicy, flavorful tenderness. Served with a side of rice, I could eat it all day.

Be sure to hop on over to Gayle's blog to find a whole passel of recipes as she is hosting her weekly Friday Recipe Swap!

You will need:

Orange Juice, Apple Cider Vinegar, Honey,

Soy Sauce, Cornstarch, Oil (I used Olive because that's

what I had!), Rice, Chicken, and

your favorite stir-fry vegetable blend.

In a small bowl, combine 2 Tbsp. Vinegar

2 Tbsp. Orange Juice

4 tsp. Soy Sauce

2 Tbsp. honey and

1 1/2 tsp. cornstarch.

(sorry for the blinding whiteness)

Whisk it all together and set aside.Cut into bite-sized pieces 12 oz. of chicken

(about 2 boneless, skinless chicken breasts)

I'm using my Cutco Small Chef Knife, and the chicken

is still partially frozen. Sooo much easier to cut that way.

And the great knife really helps, too. I love my Cutco knives!

Start the rice cooking. I used 2 cups boiling water

and 1 cup rice (= 3 cups cooked).

Bring the water to a boil, pour in the rice, give it a stir,

put the lid on and turn the burner to Low or Off.

Set the timer for 20 minutes and forget about it.

While the rice is cooking away, put 2 Tbsp. oil into a large skillet

(or wok if you're cool enough to have a pan for every kind of recipe).

Stir fry the veggies until crisp-tender.

Set the veggies aside and stir-fry the chicken until

no longer pink. I add a little more oil to the skillet to do this.

The bowl of potion that we made earlier? Time for it to go to work.

Pour the honey/orange juice/soy sauce... you get the idea...

mixture over the chicken. Cook and stir until it thickens a bit.

Stir in the vegetables and cook until everything is heated through.About this time the rice should soon be done.

When it is, lift the lid and beautiful, cooked rice should be

looking at you. I'm not a pro. rice cook, but that's how I do it.

Plate the goods and dig in!!

Orange Glazed Chicken Stir-Fry

2 Tbsp. vinegar

2 Tbsp. orange juice

4 tsp. soy sauce

2 Tbsp. honey

1 1/2 tsp. cornstarch

12 oz. chicken, cut up (about 2 boneless, skinless chicken breasts worth)

2 Tbsp. oil

4 cups frozen vegetables

cooked rice

Combine vinegar, orange juice, soy sauce, honey and cornstarch in small bowl; set aside. Start rice cooking. Heat oil in large skillet or wok. Stir-fry vegetables until crisp-tender; set aside. Add chicken to skillet and cook until no longer pink (may add additional oil if needed). Stir sauce into chicken, cook and stir until thickened. Add vegetables to skillet, cook and stir until heated through. Serve over rice.