Sunday, September 18, 2011

Stir-Fry Chicken

2 Chicken Breasts, diced
1/2 cup Cornstarch
2 Eggs, beaten
Olive Oil
2 tsp Honey
1/2 cup Soy Sauce
2 tablespoons Lime
1 Green Pepper, sliced
Handful Baby Carrots, sliced
1/2 yellow onion, sliced
Rice, cooked according to package directions

1. Add beaten eggs to shallow pie pan. In additional bowl, add cornstarch. Dip diced chicken in eggs and then dip into cornstarch. In bowl, combine honey, soy sauce and lime; set aside.

2. Add chicken and olive oil to pan. Cook chicken on medium heat, 10 minutes per side or until chicken is cooked and no longer pink.

3. Meanwhile, in additional pan, cook veggies until tender on medium-low heat. Reduce heat to low. Add chicken once cooked and sauce mixture. Simmer for 5-10 minutes until sauce is heated through.

4. Serve over rice.

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