Honey Glazed Chicken Stir Fry

• 2 Tbsp olive oil
• 4-5 cups combined of broccoli, peppers, onions, and mushrooms

• 3 cups cooked rice
• 6 boneless chicken breasts
• 4 Tbsp honey
• 4 Tbsp vinegar
• 4 Tbsp orange juice
• 8 tsp soy sauce
• 3 tsp cornstarch
• salt and pepper to taste

Rinse and cut all vegetables. In a small bowl, combine honey, vinegar, orange juice, soy sauce, and cornstarch, then set aside. Start to boil water for the rice.

Heat olive oil in a wok on medium heat. While the vegetables cook, cut the chicken into bite size pieces and set aside; cook vegetables about 8 minutes, adding salt and pepper to taste, but keep the broccoli crisp. Remove vegetables and cover to keep warm.

Add chicken to the wok and cook until no longer pink, about 6 minutes. Add sauce and continue to cook with chicken until sauce thickens a bit, but don't cook too long or the sweetness of the honey will cook out of the taste. You can mix the chicken and vegetables, or serve separately with rice.