Chicken Stirfry

Adapted from Everyday Food

2 Tablespoons honey
1 Tablespoon rice vinegar
1-2 Tablespoon soy sauce
2 boneless, skinless chicken breasts, sliced into thin strips
3 Tablespoons peeled and minced fresh ginger
1 garlic clove, minced
Stirfry vegetables (we are using the pre-packaged vegetables found in the produce section; broccoli, carrots, and snow peas)

1. In a small bowl, wisk together honey, vinegar, and soy sauce. Heat a large skillet or wok over medium to high until hot. Add 1 tablespoon vegetable oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.

2. Add 1 tablespoon vegetable oil (if needed) to skillet and add ginger and garlic. Stir until fragrant, about 30 seconds.

3. Add vegetable blend and stir 2 minutes. Add soy mixture and bring to a boil.

4. Return chick to skillet and toss until sauce thickens and chicken cooks through, about 3 minutes.