Do you like Chinese take-out? Well here is a healthier, and since you are making it at home, a cheaper option.
Sticky Chicky 2 T. olive oil 7 - 8 boneless, skinless chicken thighs, cubed S & P to taste 3/4 c. soy sauce (low sodium) 1/3 c. rice vinegar 1/4 c. honey 3 T. brown sugar 1 T. ginger (opt) 1 tsp sesame oil (opt) 1 can of mushrooms (drained) cooked white or brown rice Garnish, chopped green onions
Heat olive oil in a large skillet over medium heat. Cook chicken until golden and juices run clear. In a bowl, stir together remaining ingredients except rice and garnish. Add mixture to skillet. Cook over medium low heat until sauce starts to thicken, about 8 - 10 minutes, stirring often. Serve chicken and sauce over cooked rice. Garnish with green onions.
Etc. — Try Honey-Ginger Carrots as a side - use 2 cans of carrots (drained) ; place in saucepan,sprinkle with salt; mix together - add 1/4 cup butter, 2 T. honey and 1 tsp ginger; stir until butter and honey are melted; garnish with chopped parsley - or use 1 lb. carrots, peeled and sliced and cover with small amount of water and the rest is the same.