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© Meredith Corporation. All rights reserved. Used with permission.
To make sauce: in a small bowl, combine honey, broth, soy sauce, vinegar, garlic, sesame oil, ginger and cayenne pepper. Stir in cornstarch until dissolved.
To make stir-fry: sprinkle chicken with salt and pepper. In a large skillet heat oil over medium heat. Add half of the chicken; cook and stir 3 to 4 minutes or until no longer pink. Remove from skillet. Repeat with the remaining chicken.
Return all of the chicken to skillet. Stir in thawed vegetables and the sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serve chicken mixture over hot rice. Sprinkle with green onions. If desired, serve with chow mein noodles.