ROTW: Honey Chicken

1 lb. boneless, skinless chicken breast
1/2 c. apple juice
1 T. honey
1 T. Dijon mustard
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese style stir-fry vegetables with seasonings
1 T. cooking oil
3 green onions, bias-sliced into 1 inch pieces
chow mein noodles or rice (optional)

Rinse chicken and pat dry. Cut chicken into 1 inch pieces. For sauce, stir together apple juice, honey, mustard, cornstarch and seasoning packet. Set sauce mixture aside.
Preheat a wok or large skillet over high heat; add oil. Stir fry vegetables and onions in oil for 3-4 minutes or until crisp tender. (I cooked them longer so they would be softer for Jacob to eat.)Remove vegetables from pan.
Add chicken to the pan (along with more oil if needed). Stir fry until no longer pink (4 or 5 minutes). Push to the side of your pan. Stir the sauce, then add to the center of the pan. Cook and stir until thickened and bubbly. Return vegetables to the pan; toss to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve over chow mein noodles or rice. (we didn't put it over either.)

The chicken had a really nice sweet flavor. I made it in my new Pampered Chef stir-fry skillet which was really nice! I'm not personally a huge fan of stir-fry, but it was pretty good. David thought it was pretty good. We also couldn't find the vegetables with a seasoning packet so we bought Meijer vegetables for $1 and a stir fry seasoning packet from the international food aisle. The only thing is that you could probably omit the additional cornstarch in the recipe. I had to keep adding water because it thickened too fast (read that instantly!). All in all, we give this a 4 out of 5 spoons.