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Coat chicken with 1/4 cup of the flour. Set aside. Mix stock, honey, soy sauce, remaining 2 tablespoons flour, ginger, garlic powder and red pepper in medium bowl until smooth. Set aside.
Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables and mushrooms; stir fry 5 minutes or until tender-crisp.
Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with cooked rice, if desired.
Teresa | January 16, 2014 |
Barbara | June 02, 2014 |
I made this and it was really good and easy!
Mahsa | July 14, 2014 |
Amazing! Family freaked out and almost licked their plates clean
Heather | November 05, 2014 |
Loved this recipe, it was easy to prepare and the seasonings were very flavorful. The chicken was tender and the vegetables were cooked perfectly. Served it over brown rice. My husband loved it!
Nancy Gonsalves | April 07, 2014 |
Lynette | March 21, 2014 |
Loved this dish, served it with white steamed basmati rice and it was just delicious!
Dora Jennings | March 20, 2014 |
So easy to fix even a husband can make it and please his wife.
Rick | April 28, 2014 |