|Asian Honey Chicken from Top Ate on Your Plate|
- 1 pound boneless, skinless chicken breasts, sliced into tenders
- 1/2 cup egg beaters or 2 beaten eggs
- 1/3 cup cornstarch (or flour)
- 2-2 1/2 cups of any chopped veggies, fresh preferred, frozen ok (I used broccoli, peppers, mushrooms, sugar snap peas and Vidalia onions)
- 2 clove garlic, grated
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 cup honey
- salt and pepper to taste
- brown rice for serving
- In 2 separate bowls, add the egg beaters and the cornstarch. Heat a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and sauté 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.
- Season chicken with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Dip chicken pieces in egg beaters and then lightly dredge in cornstarch. Add to the skillet and let brown for 4-5 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.