Honey Chicken Oriental Recipe #51977
This is my concoction of all the things I love about stir-fry. Don't let the ingredient list spook you. It is very easily prepared.
55 min | 10 min prep
SERVES 6
- 1 lb boneless skinless chicken breast
- 1 tablespoon vegetable oil
- 1 (1 ounce) package brown gravy mix
- 3/4 cup water
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 carrots, scraped and sliced into julienne strips
- 1 medium onion, cut into eighths
- 1 medium bell pepper, cut in quarter inch strips
- 1 (8 ounce) can sliced water chestnuts, drained
- 3 cups hot cooked rice
- Slice chicken into thin strips.
- Heat oil in a large skillet or wok over medium-high heat.
- Stir-fry chicken until lightly browned.
- Drain excess oil.
- In a small bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, garlic powder, salt and pepper.
- Stir until smooth consistency. Slowly pour sauce mixture over chicken in the skillet and heat and stir until thickened.
- Reduce heat to medium-low.
- Cover skillet/wok and simmer for 10 minutes.
- Add carrot strips and simmer for 10 more minutes.
- Stir in onion, bell pepper and water chestnuts.
- Continue to simmer for an additional 5-10 minutes or longer depending on how crunchy you prefer the veggies.
- Serve over hot rice.
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5 stars