sweet chicken over a bed of rice
Combine chicken, 2 tbs honey, egg, 1/3 cup water, sauce and herbs; set aside. Heat oil in a wok or large skillet over medium-high heat. Add chicken a few pieces at a time. Cook and stir until golden. Remove chicken from wok; keep warm. Mix cornstarch with remaining honey and water; set aside. Add vegetables to wok. Sprinkle with salt. Cook over medium heat until vegetables begin to thaw. Drizzle with cornstarch mixture. Continue cooking until vegetables are tender. Stir in chicken and heat through. Serve with rice. Serves 4-6 people.