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1. Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
2. Add 1/2 teaspoon of vegetable oil and heat until hot.
3. Add the chicken and cook through, which takes about 5 minutes.
4. Remove the chicken with tongs to a plate and keep warm.
5. Add the remaining oil to the skillet along with the green onion, celery and mushrooms.
6. Cook the mixture for 2 to 3 minutes, then add the peas, carrots and 2 teaspoons of water.
7. Cover and simmer until tender, which takes about 4 minutes.
8. Add the reserved chicken back to the skillet with the salt and honey.
9. In a small bowl, whisk together the cornstarch with 2 teaspoons of water.
10. Add to the skillet and cook, stirring until the mixture has thickened.
11. Serve over rice, garnished with slivered almonds.
12. Enjoy.
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