Crunchy Honey Chicken
Ingredients
Ingredients
- 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
Instructions
- 1
Prepare and slice all veggies – feel free to add whatever you would like.
- 2
In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a "crispier" chicken).
- 3
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- 4
Add veggies with a sprinkle of salt and pepper and sauté for about 5 minutes, until softened.
5 min - 5
Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds.
1 min - 6
Remove from skillet and set aside in a bowl.
- 7
Cut chicken into 1-inch pieces and season with salt and pepper.
- 8
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.
- 9
Dip chicken pieces in egg whites and then lightly dredge in cornstarch.
- 10
Add to the skillet and let brown for 2-3 minutes, then flip.
- 11
Continue with remaining chicken pieces, and do so in batches if needed.
- 12
Once chicken is cooked, add veggies back in the skillet.
- 13
Add honey and thoroughly mix to combine.
- 14
Taste and season with salt, pepper, additional honey or soy sauce.
- 15
Serve with rice.
