Crunchy Honey Chicken

Source: Tasty Kitchen

Prep time: 20 minutes
Cook time: 20 minutes
Difficulty: Easy
Servings: 3

Ingredients:
2 whole Egg Whites
1/3 cups Cornstarch Or Flour
3 Tablespoons Olive Oil
1 cup Broccoli Florets
½ whole Red Pepper, Thinly Sliced
¾ cups Sugar Snap Peas
1 Tablespoon Soy Sauce
1 clove Garlic, Minced
1 pound Thin Sliced, Boneless, Skinless Chicken Breasts
¼ cups Honey
Salt And Pepper

Directions:
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. Season with salt and pepper if needed.

Notes:
This goal of a new recipe a week may prove a little tricky ... especially when we leave town for a week and/or our fridge is lacking ingredients and it happens to be Sunday. BUT ... I'm squeaking in a recipe before the week is officially over, so I'm going to count it. 2 down. :)

So, I followed the recipe pretty closely, but I used a yellow pepper, 2 carrots, a cup of broccoli, and 1 small onion for the veggies since that's what I had. Also, I didn't have cloves of garlic so I just shook in some garlic powder. I used the cornstarch and one whole egg instead of two egg whites. I don't know if that makes a big difference, but it tasted fine anyway.

The only thing that was a little disappointing about this recipe was that the chicken wasn't crunchy. I was expecting something like the sweet and sour chicken you get from Chinese restaurants with that crispy shell, but this definitely didn't have that. Perhaps I need to practice and perfect that technique.

As for the taste, it was quite yummy. Very sweet. I might cut back the honey next time a titch. I was also worried about it being saucy enough since Gregg really likes his sauce, but, while it was really thin, it turned there was plenty to seep through the rice and soak everything to Gregg's approval. :)