1 pound skinned and boned chicken breasts
½ cup apple juice
1 Tablespoon honey
1 Tablespoon Dijon-style mustard
2 teaspoons cornstarch
1 (10 ounce) package frozen Chinese-style stir-fry vegetables with seasonings
* * *
1 Tablespoon cooking oil
3 green onions, bias sliced into 1-inch pieces
Chow mein noodles
Rinse chicken; pat dry. Cut chicken into 1 inch pieces. For sauce, stir together the
apple jice, the honey, the mustard, the cornstarch, and the seasoning packet from
the frozen stir-fry vegetables. Set sauce mixture aside.
Preheat a wok or large skillet over high heat; add oil. (Add more oil as necessary during
cooking.) Stir-fry vegetables and onions in oil for 3 to 4 minutes or till crisp-tender. Remove
vegetables from wok.
Add half of the chicken to the hot wok. Stir-fry about 3 minutes or till no longer pink.
Remove chicken. Repeat with remaining chicken. Return all chicken to the wok. Push
from center of wok.
Stir sauce; add to the center of the wok. Cook and stir till thickened and bubbly. Cook
and stir for 2 minutes more. Return vegetables to the wok; toss to coat with sauce.
Cook and stir for 1 minute or till heated through. Serve over chow mein noodles.
Serves 4
