While I'm always looking for fast recipes out there, that's not the only thing about this recipe that caught my attention. What really did catch my attention is the title -- I love crunchy. I love honey. I love chicken. How could it not be delicious?
And delicious it was! The honey wasn't overpowering but added a light sweetness. Like most stirfrys, this is a quick meal to make, especially if you have everything prepped beforehand. But even taking that additional 10 minutes to prep the vegetables and chicken beforehand, this still was a 30 minute meal from start to finish.
My only complaint of the original recipe? 1 clove of garlic. Try four cloves and then come talk to me (well, just don't talk too close to me). I even added in a freshly minced clove at the very end as well -- this definitely isn't for the faint of heart but if you really love garlic, we thought it was a delicious addition! I also added freshly minced ginger during the cooking as I thought it would play off the sweetness of the honey and bring a little extra spice. We served this with brown rice for a delicious weeknight meal.
Crunchy Honey Chicken
Taken from: How Sweet It Is
- 1 pound boneless, skinless chicken breasts
- 1 egg
- 1/3 cup cornstarch or flour
- 1-2 cups broccoli florets
- 1/2 red pepper, thinly sliced (optional; I omitted)
- 1 cup sugar snap peas
- 3-5 cloves garlic, minced
- 1 tsp. fresh ginger, minced
- 3 tablespoons canola oil
- 1 tablespoon soy sauce plus more for serving
- 1/4 cup honey plus more for serving
- sesame seeds, for serving
- salt and pepper to taste
- Prep all veggies (feel free to add or take out whatever you like or have on hand).
- In one shallow bowl, lightly beat egg. In a second shallow bowl, add the cornstarch or flour (the cornstarch will yield a “crispier” chicken).
- Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add veggies, 3-4 cloves of minced garlic and minced ginger to skillet (I added the broccoli first and let it cook for 2-3 minutes before adding the rest of the veggies since I think broccoli takes longer). Season with salt and pepper and saute for about 5 minutes, until softened Add in soy sauce 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. Dip chicken pieces in egg whites and then lightly dredge in cornstarch.
- Heat the same skillet (or you can use a different one, one just cleanup easier) over medium-high heat and add remaining oil. Add chicken to the skillet (I had to cook the chicken in 2 separate batches) and let brown for 2-3 minutes, then flip. Cook for 2-3 more minutes until fully cooked through. Continue with remaining chicken pieces in batches if needed.
- Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. If you really like garlic, add a freshly minced clove here. Taste and season with salt, pepper, additional honey or soy sauce. Sprinkle with sesame seeds and serve with rice.