So it has been over a year since I have been on. I really miss getting on and updating all the wonderful things we do. I plan on getting on later and updating a bunch of pictures but for now, I have an awesome reciepe that I cooked last night.
It was all gone before I could get a picture :)
Crunchy Honey Chicken
serves 2+
1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 cup cornstarch (or flour – for dredging)
1 cup broccoli florets
1/2 red pepper, thinly sliced
a handful of sugar snap peas (about 3/4 cup)
1 clove garlic, minced
3 tablespoons olive oil
1 tablespoon soy sauce
1/4 cup honey
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 or flour.
(The cornstarch will yield a “crispier” chicken). 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.
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