Crunchy Honey Chicken

I've been a bad blogger. I have so much to share with you and I've been forgetting to do one very important thing...take pictures. I'm a food blogger. Take pictures of food makes me giddy. I love to share with you all the good things, delicious things, fattening sweet things I make. What is wrong with me!? I must be getting too excited about all these new things (especially anything cooked on the grill), that I'm forgetting to snap a picture before we eat it. Those strawberry nutella muffins I made last weekend...all gone, without a snap. The chicken I grilled last Sunday...gobbled up without a moment's hesitation. And the grilled bread I made to go along with it, with olive oil, tomatoes, and provolone cheese...sigh. No deal.

I guess this means I'm just gonna have to make it all again then, doesn't it?

Oh the torture!

Here's something I did take pictures of, like the good, responsible food blogger I am.

Crunchy chicken! We all like crunchy things, right?

You can never go wrong with something from Jessica's blog. This was exactly what I was in the mood for the day I made it (which was a while ago, oops...) Something sweet and crunchy (I love crunchy) with a little Asian flair. Gourmet Chinese food, in my own home. I grabbed all the frozen veggies I had on hand to make this. Jessica's recipe calls for sugar snap peas and red peppers. I didn't have either on hand but I definitely want to make this again, true to the original. The whole dish is sweet, without being overly sweet, and very filling. I discovered that I love jasmine rice after making this. And that we go through lots of honey in this house...

Make this. You won't be disappointed!

Source: How Sweet It Is

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 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.