Ingredients
2-3 pounds chicken cut into bite sized pieces
3 tablespoons olive oil
Sauce:
1/2 cup corn starch
1/2 cup cold water
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 cup honey
1/2 cup soy sauce
1/4 cup vinegar
1 1/2 cups chicken broth
1 package frozen stir fry vegetables
Hot cooked rice (6 cups)
Preparation
Heat large skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is no longer pink in the center. While the chicken is cooking add all sauce ingredients to a jar with lid and shake well. When chicken is cooked, reduce heat to medium and pour sauce over the chicken. Stirring continuously, cook until sauce thickens and color changes from muddy brown to a reddish color (approx. 3 min.). Add the frozen vegetables and cook until the veggies are heated through. Serve mixture over rice.
