Ingredients
1/4 cup honey3 to 4 teaspoons soy sauce1-1/2 teaspoons lemon juice1 teaspoon ground ginger1-1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1 package (16 ounces) frozen stir-fry vegetable blend1 can (8 ounces) sliced water chestnuts, drained4 to 6 cups hot cooked rice
Preparation
In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside.
Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
