Thursday, February 10, 2011
Crunchy Honey Chicken
This dish was the bee's knees! The sauce had a unique flavor- a nice balance of sweet and savory. I predict this will show up on the meal plan quite frequently.
As seen on How Sweet It Is
1lb. Boneless, skinless chicken breast tenders
2 Egg whites
1/3C. Cornstarch (or flour – for dredging)
1C. Broccoli florets
1/2 Red pepper, thinly sliced
3/4C. Sugar snap peas
1 clove garlic, minced
3T. Olive oil
1T. Soy sauce
salt and pepper to taste
Prepare and slice all veggies – feel free to add whatever you would like. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.
Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.
Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice.