Chicken & Rice Stir-Fry
- 180 gr rice
- 2 chicken breast
- 3 tbsp honey
- 3 tbsp vinegar
- 3 tbsp orange juice
- 1 tbsp soy sauce
- 2 tsp corn starch
- 2 tbsp oil
- 100 gr broccoli
- 1 00 gr red, green or yellow pepper
- 1/2 onion
- 100 gr carrots
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Boil rice after instruction on package.
- Cut chicken into bite-size strips and set aside.
- For the sauce, combine honey, vinegar, orange juice, soy sauce, and corn starch in a small bowl; set aside.
- Pour oil into a large wok and heat over medium-high heat. Add vegetables to the wok; cook and stir for 3-4 minutes or until veggies are crisp-tender. Remove vegetables from the wok.
- Add chicken and cook for 3-4 minutes while stirring, or until chicken is no longer pink. Push chicken from the center of the wok.
- Stir the sauce, add to the wok’s center, and cook and stir until thickened and bubbly.
- Return cooked veggies to the wok; combine veggies and chicken with the sauce, and stir until heated through.
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Serve with rice or add cooked rice to the wok for another 3 minutes.
This is another fantastic dish to include leftovers. Precooked rice is great, but also precooked noodles work great.
If you have any vegetables leftover you may want to add them to the dish as well.
