Cantonese Chicken Chop Suey

• 1 cup uncooked long-grain rice
• 1 lb boneless skinless chicken breast half
• 1/4 teaspoon salt
• 1 (1 lb) bag stir fry vegetables (fresh or frozen - 4 cups, see note)
• 1/2 cup water
• 1/2 cup stir-fry sauce
• 1 tablespoon honey
• 2 cups chow mein noodles
• 1/4 cup cashew pieces

1. Cook rice as directed on package.
2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.
3. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
4. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.

longgrain rice, chicken, salt, vegetables, water, stirfry sauce, honey, noodles, cashew pieces

Taken from www.food.com/recipe/cantonese-chicken-chop-suey-351006 (may not work)