Crispy Asian Chicken Fingers; Quick stir-fry veggies

This meal is another one-sauce meal. Make one big batch of the sticky honey-soy sauce, then use it to marinade the meat, flavor the vegetables, and as a dip. This meal is quick to prepare and very kid-friendly. We loved every bite! Oh yes, and I aologize for the picture. But I figure it's better to have a bad picture than none at all.

Honey-Soy Sauce

1 cup honey
1/2 cup soy sauce
1 tsp garlic
1 tsp black pepper
2 tsp ginger (fresh grated, or ground)
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp Thai Fish sauce (optional)

Mix together all ingredients. Makes about 2 cups.

Crispy Asian Chicken Fingers
1 lb chicken tenders, (OR boneless-skinless-chicken breasts, sliced into 1" slices)
1/2 cup Honey-Soy sauce
2 eggs
1 cup breadcrumbs

1) place the chicken tenders or chicken strips in a flat, shallow pan or a zip-lock bag. Pour on 1/2 cup honey-soy sauce. Please pour, and don't let the rest of your sauce touch the raw chicken. Store the chicken in the fridge for 1/2 hour, up to 3 hours.
2) Take out 2 loaf pans, or other long and shallow containers. In one, crack the 2 eggs and beat. In the other spread the breadcrumbs. Preheat oven to 375. Take out a baking sheet and line with foil, then spray with cooking spray.
3) Dip marinated chicken fingers first in beaten egg, then in breadcrumbs. Lay on baking sheet; don't let touch.
4) Bake at 375 for 25 minutes. Serves 4. (You can very easily make more chicken, though, so serves as many as you like.) Serve with extra honey-soy sauce to dip in.
*Variation: cut your chicken into 1" cubes. Marinate, dredge the same way, but bake for 15-20 minutes. Serve with toothpicks, or pretzel sticks instead of toothpicks. Makes a great little appetizer.

Quick Stir-Fry Veggies
1 red bell pepper
1 head of broccoli
1 can water chestnuts
2 tbsp oil
3 tbsp honey-soy sauce

1) Wash and slice vegetables into bite-size strips, however you like them. (Please note that you can use a variety of vegetables, not just the ones listed above. I also like onions, fresh mushrooms, sugar snap peas, cauliflower, carrots, etc)
2) In a large frying pan, heat the oil for 2 minutes or until it begins to smoke slightly. Add the pepper and broccoli. Let cook, tossing often, for 5 minutes, or until it begins to soften. Add the drained water chestnuts and the honey-soy sauce.
3) Cover vegetables, turn heat to low, and let simmer for about 5 more minutes or until desired done-ness. Serve over cooked white rice, if desired.

and in case you need it...
Plain Good Ol' Cooked Rice

2 cups water
1 cup rice
1/2 tsp salt
(increase as needed with the same ratio)

Mix together water, rice, and salt in a pan with at least 2 inches head room. Bring to a boil. Turn OFF heat and LEAVE ON THE LID. Do not touch the lid. I repeat, do not touch that lid! Let sit, right on the burner, for 30 minutes. If you leave the lid on the whole time, it should be perfect. If you picked up the lid, you're done for. :)