MmMm nothing better than homemade chinese.
Gooseberry Patch: Fix it Fast
Page: 8
1-2lb. boneless, skinless chicken strips (I used turkey cutlets that I cut into strips)
4 Tbsp. honey, divided 1 egg, beaten 1/3 cup plus 1 Tbsp. water, divided
1 tsp. Worcestershire sauce 1/2 tsp. dried thyme 1/4 tsp. lemon-pepper seasoning
1/4 tsp. garlic powder 1/8 tsp. dried oregano 1/8 tsp. dried marjoram 2 Tbsp. oil
1 Tbsp. cornstarch 16 oz. pkg. frozen stir-fry veggies
1/4 tsp. salt ( I used soy sauce and didn't use the salt) cooked rice
1. Combine the chicken, 2 Tbsp. honey, egg, 1/3 cup water, sauce and herbs; set aside.
2. Heat oil in wok or deep skillet over med. high heat. Add chicken a few pieces at a time; cook and stir until golden.
3. Remove chicken from wok/skillet keep warm.
4. Mix cornstarch with remaining honey and water; set aside.
5. Add veggies to wok/skillet; sprinkle with salt. Cook over med. heat until veggies begin to thaw; drizzle with cornstarch mixture.
6. Continue cooking until veggies are tender; stir in chicken and heat through.
7. Serve with rice.
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