Recipe Wednesday

Recipe Wednesday

This was AH-MAZING!  Make it NOOOOOWWWW!!! : )  You will want it for supper every night! I found it on How Sweet It Is. 

(Sorry for the awful flash picture!) (Need to invest in better picture taking lighting in our kitchen!)

Crunchy Honey Chicken Stir Fry

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 olive oil and stir so veggies are coated. 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.