Thursday, April 9, 2009

Honey-Glazed Chicken Stir-Fry

I found this recipe on a blog somewhere last week. I do not remember which blog it was, so I'm sorry that I cannot give credit where it is due. The girl who posted it had blogged about planning meals for the entire month. I am always, always interested to see what other people are eating and/or cooking for dinner. Well, this girl had included Honey-Glazed Chicken Stir-Fry 3 times over the course of the month. I figured that it must be good.

The bonus is that you can use pretty much any vegetables that you have on hand. I always tend to have odds-and-ends left over at the end of the week...things that I didn't quote use up. I hate throwing them away, but it's hard to find a use for such a hodge podge. Not any more.

This recipe was pretty quick and easy. Just a lot of chopping, which is fine by me. Next to perching myself on the bathroom vanity to pluck my eyebrows, chopping vegetables is about as soul soothing as it gets. The sauce was a piece of cake and calls for only 5 basic ingredients, which you probably already have on hand.

Boil up some rice (I used my BFF, generic-brand instant brown rice) and you are good to go!

Here's what I threw in mine:
Bell pepper
Matchstick carrots
Green onions
Canned bamboo shoots
Pea pods

The sauce was light and a little sweet and super yum. Oh! I also threw one clove of minced garlic and a dash of crushed red pepper flakes into the sauce, which I really recommend.