Modified from Pampered Chef
1/4 cup honey
1/3 cup soy sauce
2 tbsp sweet chili sauce (they used Sriracha...I used this and the hot sauce...because I'm not into super spicy food and I didn't have any Sriracha and didn't want to buy it)
hot sauce, to taste (I used just a few drops)
3 cloves garlic, minced
1 1/2 cups chicken, diced
1/4 cup cornstarch
3 tbsp canola oil, divided
1 cup white rice
1 1/2 cups water
1 small onion, diced
1/4 head cabbage, shredded (I used coleslaw mix in place of this and the carrots)
1 medium zucchini, sliced (I didn't use this, but I would when I have it fresh)
2 medium carrots, grated (again I used coleslaw mix but it would depend on what's in my fridge)
1 red bell pepper, diced (so I used some diced bell and then some of my own frozen, which are hot peppers like serranoes and jalapenos)
1 cup peas (they used snaps, I used frozen peas)
Combine honey, soy sauce, chili sauce and hot sauce and then add garlic in a small bowl. Set aside.
Dice chicken and put in a bowl. Add cornstarch and 1 tbsp of the sauce. Mix until coated. Heat 1 tbsp of oil in pan of medium high.
Meanwhile, cook the rice (they used the micro-cooker, which does work well and I actually did that, but you can cook it anyway you want).
Add chicken to pan and cook, undistributed, for about 3 minutes. Then break up and cook for 2-3 more minutes. Set aside (it isn't fully cooked yet). Add rest of oil to pan and then add in onion, carrot and pepper. Cook for 2-3 minutes. Then add in zucchini and peas and cook for 2-3 more minutes. Add the chicken back in with rest of sauce and cabbage. Cook for 3-4 more minutes or until everything is cooked and sauce has reduced.
***So because I didn't use exactly what they did....I cooked the chicken, then took out, added in oil, onion and peppers. Then I added in peas. Then I just added everything back in and dumped in the coleslaw mix and cooked for awhile. It was all cooked and tasted great.***
Serves 6.
Each serving (with rice) is about 9 WW points.