Honey Glazed Chicken Stir Fry

12 oz skinless, boneless chicken breasts halves or thighs (I use 1 chicken breast)
2 Tbsp honey
2 Tbsp vinegar
2 Tbsp orange juice
4 tsp soy sauce
1 1/2 tsp cornstarch
2 Tbsp cooking oil
4 cups cut up veggies (I use broccoli)
2 cups hot cooked rice

1. Cut chicken into bite size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

2. Pour oil into wok or large skillet. Heat over medium high heat. Add veggies; cook and sitr for 3 to 4 mintues or until veggies are crisp tender. Remove veggies. Add chicken; cook and stir until no longer pink. Push chicken from center of the wok/skillet. Sitr sauce and add to the center. Cook and stir until thickened and bubbly.

3. Return cooked veggies to wok/skillet. Cook and stir about 1 minutre of until heated through. Serve over rice.

I make the sauce while the broccoli or chicken is cooking. This takes about 20-30 minutes to make. Last night I started making it and forgot we didn't have orange juice, so I just didn't add any and it turned out fine. I would have taken a picture, but I thought I had already posted this. I looked this morning and realized I hadn't posted it before.

Veggie Chili

2 T. olive oil
2 medium onions,chopped
1 red pepper, chopped
1 green pepper chopped
1 jalepeno pepper (seeded, de-veined, and chopped)
6 cloves garlic, minced
2 16oz. cans diced tomatoes
1 14 oz. can black beans
1 16 oz. kidney beans
1 T. cumin
2 T. chili powder
1 T. hot pepper suce
1 t. salt
1 can refried beans with chiles

in a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.

South-of-the-border chicken and pasta skillet

2 c. pasta, uncooked
2 boneless chicken breasts thawed cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn, unthawed (about 2 cups)
4 oz. cream cheese
1/4 t. cumin
1 c. kraft mexican style finely shredded four cheese

Cook pasta. meanwhile, cook and stir chicked in large skillet on medium-high heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta add to skilet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining cheese: cover. Remove from heat; let stand 5 min. or until cheese is melted.