Another great Better Homes and Garden recipe that I adapted to my liking. Theirs sounds fine but their recipe added diced carrots and canned green beans so I decided that 2 pkgs of Birdseye Steamfresh veggies and rice would cut some time from this recipe and it would be just if not better than theirs..
I also used boneless chicken breasts (I cut them in chunks) which made more sense to me than what they suggested( chicken thighs). Enjoy!
I lb. boneless skinless chicken breasts (or chicken thighs)
1/2 cup all purpose flour
1/3 cup sesame seeds
2 eggs, lightly beaten
vegetable oil(I used peanut oil)
1 T soy sauce
1/3 cup honey
3 T cider vinegar
2 pkgs. veggie rice mixture (I used frozen Birdseye Steamfresh which had carrots, broccoli and rice all in a package).
Cut chicken into cubes. In shallow dish combine flour, sesame seeds, 1/2 tsp. salt and 1 tsp. pepper. Place eggs in another shallow dish. Dip chicken pieces into flour mixture, then into eggs and back in flour mixture again to coat. Set aside.
In a skillet heat about 1/2 inch of oil over medium high heat. Add chicken in batches; cook 4 minutes or until cooked through. Using a slotted spoon, transfer chicken to paper towel; drain.
Meanwhile in a large skillet, combine honey, vinegar, soy sauce and 1 T water. Bring to boil. Add rice/ veggie mix and heat thoroughly. Yummy!