Honey Chicken

This is a recipe that has evolved over time.  I swear I don't make it the same way twice, but it is always good.  I will estimate the amounts, because I don't measure with this one.  This is a family favorite.  When I began making this recipe I didn't add anything to counter the sweet taste.  What can I say I have a sweet tooth.  But hubby asked me to add Worcestershire or Soy sauce to counter the sweet.  I hate Soy, (I tolerate it in extreme moderation in Oriental food) so I compromised and added the Worcestershire sauce and surprise!  I liked it even better that way.  And to solidify my opinion even more, I was out of both Worcestershire and Soy sauces last week when I made this (how that happened at the same time I'll never know), so it was full on sweet.  Yes I liked the other version better.

I serve this over rice.  Usually I use a blend I buy at Kroger that has several different types of whole grain rice.  Last time I just had brown rice in my pantry. Serve what works for you.

4-6 chicken breasts, thawed, cut into bite sized pieces

1/3 cup frozen apple juice concentrate

1/4 cup brown sugar packed

4 Tbsp honey

3 tsp Worcestershire sauce

1 Tbsp, heaping corn starch (or other thickening agent)

Put chicken and apple juice concentrate in skillet. Cook 3-5 minutes on medium until chicken begins cook.  Add brown sugar and honey.  Continue stirring and cooking until chicken is done.  Add Worcestershire sauce, cook for another minute or two more.  Sprinkle corn starch over mixture and stir until thickened.

Remove from heat and serve over rice.