Ingredients

• 12 ounces  boneless, skinless chicken breast 
• 3 tablespoons honey
• 3 tablespoons vinegar
• 3 tablespoons pineapple juice
• 1-1/2 tablespoon reduced-sodium soy sauce
• 1-1/2 teaspoon cornstarch
• 2 tablespoons canola oil
• 3 cups frozen mixed vegetables
• 3 cups hot cooked rice 

Preparation

1. Cut chicken into 1-inch pieces; set aside.
2. To make sauce, stir together honey, vinegar, pineapple juice, soy sauce, and cornstarch; set aside.
3. Pour canola oil into a large skillet or wok. (Add more oil as necessary during cooking.) Preheat over medium high heat.
4. Stir-fry frozen vegetables for 3 minutes or until vegetables are crisp-tender.
5. Remove vegetables from skillet.
6. Add chicken to hot skillet. Stir-fry for 3-4 minutes or until chicken is no longer pink. Push chicken away from the center of the skillet. Stir sauce; add to center of the skillet. Cook and stir until thickened and bubbly.
7. Return cooked vegetables to skillet. Stir all ingredients together to coat. Cook and stir about 1 minute more or until heated through.
8. Serve immediately over rice.

Helpful hints

• Select a frozen vegetable mixture of broccoli, red peppers, bamboo and mushroom or try green beans, red peppers and water chestnuts.