This is yummy, quick, and I think pretty good for you. Not too fattening at all as far as I’m concerned, and it has fresh veggies, protein and carbs all packed into one dish.
Ingredients:
- 1 lb boneless skinless chicken breast
- 5 tablespoons honey (I might have thrown in 6 actually, so this depends on taste)
- 2 tablespoons vinegar
- 4 tablespoons lemon juice (fresh, or not)
- 4 teaspoons soy sauce
- 2 teaspoons flour
- 2 tablespoons Olive Oil
- 4 cups cut up vegetables (I used broccoli, carrots and leeks. Other good options: Sweet Onion, mushrooms, onion)
- 2 cups hot cooked white rice
Directions:
- Cut chicken into strips and set aside. To create the sauce, mix together honey, vinegar, lemon juice and flour and set aside.
- Pour Olive Oil into a wok, or a large skillet will do also. Heat over Medium heat. Add vegetables and cook for 3-4 minutes or until the vegetables are tender yet crisp. Remove vegetables and set aside. Add the chicken to the wok and cook for 3-4 minutes or until the chicken is no longer pink. Stir in the sauce and cook until thick.
- Add the vegetables back in to your chicken and sauce mix. Cook all until well coated.
- Serve over rice.
