You had me at crunchy (smile).
Another dish where I had all the ingredients on hand. Super tasty… with an Asian twist!
Slice your veggies and mince some garlic. Use any veggies you have. I went for color, sweetness, and crunch.
You’ll need cornstarch, honey, and soy sauce.
I used one large chicken breast and 2 thighs. Again, use whatever you have. This is what I had leftover in the freezer.
Slice chicken into 1 inch pieces and don’t forget to salt and pepper. Always, always salt and pepper.
Put 2 eggs whites and some cornstarch in separate dishes.
Sauté the veggies then add your garlic and 1 T. soy sauce.
Set veggies aside.
Dredge chicken in egg whites then cornstarch. This is what makes the chicken light and crispy! If you don’t have corn starch, you can use flour but your chicken will be slightly more bread-y.
Brown on both sides and nearly cook through before adding about 1/4 cup of honey. I had to switch to a squeeze tube of honey here to make it easier while cooking.
Cook chicken all the way through for a minute or two. Taste and add more honey or salt and pepper if desired.
Add the veggies back in and give her a toss. I could eat this right out of the pan.
Place on a bed of brown rice and dot the plate with Sriracha Hot Chili Sauce. My honey likes it spicy!
We always break out our chopsticks for any dish with rice. Somehow, with rice and hot sauce, we find a way to make it Asian (smile).
Enjoy! We did!
*Recipe adapted from HowSweetEats.
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