Asian Chicken Stir-Fry

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2 large chicken breast (roughly 2 lbs.)
1 lb. of frozen mixed veggies (I use broccoli, carrot and cauliflower medley)
1-cup soy sauce
1/4 cup honey
2 tablespoons ground ginger
1/2 cup apple or orange juice
1/2 cup water
2-3 tablespoons of flour to thicken

I boil my chicken breast for about 10-15 minutes first only because I find it tedious to dice raw chicken. After boiling, I dice the chicken.Coat the bottom of the pan with oil. I use Extra Virgin Olive Oil. When the pan is warm, add the diced chicken. Season the chicken with salt and pepper, and then brown the chicken.While the chicken is browning mix 1-cup soy sauce, 1/4 cup honey, 2 tablespoons ground ginger, 1/2 cup apple or orange juice, 1/2 cup water in a bowl.

Next, put the frozen veggies in a pan of boiling water for a few minutes. I am not trying to cook them, just defrost them. This step could also be done by setting the veggies on the counter in advance or by sticking them in the microwave.

Once the chicken is browned, remove it from the heat. Sprinkle the chicken (in the pan) with 2-3 tablespoons of flour. Stir the chicken to coat with flour.

Now pour in your veggies and mix, and then pour the bowl of liquid in. Stir until sauce thickens to your desired consistency. If it thickens to fast just add a little water to the sauce.

In making the recipe you will need to make changes until it meets your families liking. I like my stir-fry a little on the sweet side rather than the salty side so I use more honey. If you like the taste of ginger add more ginger. This is a basic recipe that can be altered to meet you family’s needs.

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