2 lb. chicken tenderloins
2 packages Sunbird Bourbon Chicken Mix
2 Tbsp. soy sauce
1 1/2 c. water
1/4 c. honey
2 Tbsp. grated fresh ginger
2 Tbsp. minced garlic
1 tsp. red pepper flakes
1 package Eat Smart Stir Fry vegetables
1 can baby corn, drained
1 can sliced water chestnuts, drained
2 Tbsp. walnut oil
Cut up tenderloins into bite size pieces.
Toss in bourbon chicken mix.
Heat oil in dutch oven. Cook chicken about 10 minutes over medium high heat.
Add water, honey, ginger, garlic, red pepper flakes, and stir fry vegatables.
Over and simmer 15-20 minutes until chicken is cooked through. Internal temperature should be 165 F.
Stir in baby corn and water chestnuts.
Add panko bread crumbs to thicken, if needed. I added about 1/4 c.
I cooked rice in the rice cooker to serve this with.