2 tablespoons rice vinegar
2 tablespoons light soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
vegetables
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add vegetable oil, ginger, and garlic to skillet until fragrant, 30 seconds. Add chicken and cook for 2 minutes; transfer to plate. Add vegetables and cook for approximately 5 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice or oriental noodles and garnish with fresh cilantro leaves (optional).
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