Ingredients
- 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
- Read more at: http://www.food.com/recipe/honey-chicken-oriental-51977?oc=linkback
Preparation
Step 1
1
Slice chicken into thin strips.
2
Heat oil in a large skillet or wok over medium-high heat.
3
Stir-fry chicken until lightly browned.
4
Drain excess oil.
5
In a small bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, garlic powder, salt and pepper.
6
Stir until smooth consistency. Slowly pour sauce mixture over chicken in the skillet and heat and stir until thickened.
7
Reduce heat to medium-low.
8
Cover skillet/wok and simmer for 10 minutes.
9
Add carrot strips and simmer for 10 more minutes.
10
Stir in onion, bell pepper and water chestnuts.
11
Continue to simmer for an additional 5-10 minutes or longer depending on how crunchy you prefer the veggies.
12
Serve over hot rice
Read more at: http://www.food.com/recipe/honey-chicken-oriental-51977?oc=linkback