Honey Chicken Stir-Fry

I love cooking stir-fry for so many reasons. When it’s homemade, stir-fry can be so healthy, yet filling at the same time.

I have had the recipe for this Honey Chicken bookmarked for a long time. I am always looking for new ways to cook chicken, because I tend to get stuck on one flavor or method. The original name of this is actually “Crispy Honey Chicken,” but mine didn’t turn out very crispy. Tear. Plain old “honey chicken” it is. The flavor was great, just not as much texture as I was hoping for. 
Even still, this was a great chicken to add to my stir-fry. With some bell peppers, onions, mushrooms, carrots and rice, this baby is a winner.

This stir-fry is significantly different than the other I have written about. In the past, I have relied on a sauce to flavor it up. This time the key was the chicken. The honey sweetened things up just the right amount. 
I want to try this again to perfect the crispiness factor. Any suggestions on how to do so would be greatly appreciated!

Honey Chicken Stir-Fry
(Adapted from How Sweet It Is)
Makes 2-4 servings
Ingredients:
1 pound boneless chicken breast, cut into even sized chunks
2 egg whites
1/3 cup cornstarch
1/2 cup sliced red and green bell peppers
1/2 cup sliced yellow onion
1/2 cup chopped carrots
1/2 cup sliced mushrooms
1 clove garlic, minced
3 tablespoons olive oil
1 tablespoon soy sauce
1/4 cup honey
Salt and pepper to taste
Directions:
1. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add sliced vegetables and cook for about 5 minutes, stirring occasionally. Add soy sauce and garlic and stir to combine. Cook for an additional minute then remove from heat.
2. Place the egg whites and cornstarch in two separate bowls. Heat a large skillet over medium heat and add the remaining 2 tablespoons olive oil.
3. While the oil it heating, season the chicken pieces with salt and pepper. Dip each piece in egg whites then coat in cornstarch. Add coated chicken to the skillet and cook for 2-3 minutes. Flip pieces and cook on other side until cooked through.
4. Add vegetables back into skillet with chicken. Add honey and stir to combine. Season with salt and pepper. Serve chicken and vegetables over brown rice. 
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