The combination of honey and chicken is truly one of my favorites! And fried chicken strips, drizzled in honey, with a sprinkle of seasoned salt, is yuh-umm! Well, this stir-fry combines the two bang up flavors, in a healthy, not fried, get your veggies, kind of way, and it is delicious! And definitely something to feel good about.
1 to 2 lbs. boneless, skinless chicken strips
4 T. honey, divided (can be warmed a little in the microwave to make it more able to flow and be mixed well with the egg mixture.)
1 egg, beaten
1/3 c. plus 1 T. water, divided
1 t. Worcestershire sauce
1/2 t. dried thyme
1/4 t. lemon-pepper seasoning
1/4 t. garlic powder
1/8 t. dried oregano
1/8 t. dried marjoram
2 T. vegetable oil
1 T. cornstarch
1 (16 oz.) package frozen stir-fry vegetables
1/4 t. salt
Cooked rice
Combine chicken (I season mine with a little salt to start with), 2 T. honey, the egg, 1/3 cup water, Worcestershire sauce and seasonings; set aside. (Don’t feel like you have to use the exact seasonings either. Any mix of what you have on hand will make for flavorful honey chicken, even if it is just salt alone!)
Heat oil in a wok or large skillet over medium-high heat. Add chicken a few pieces at a time; cook and stir until golden. Remove chicken from wok; keep warm.
Mix cornstarch with remaining honey and water; set aside.
Add vegetables to wok; sprinkle with salt. Cook over medium heat until vegetables begin to thaw; drizzle with cornstarch mixture. Continue cooking until vegetables are tender; stir in chicken and heat through. Serve with rice.
Serves 4-6.
COOKING THE BOOKS, YA’LL!