February 27, 2013

Honey Chicken with Fried Rice

Life has definitely changed since having our baby. We have less time to ourselves, less sleep, and less date nights. That's why we stayed in for Valentine's Day this year. We were not at all eager to brave the crowds with a seven month old. Even though she does do pretty good on outings. I think she loves all the attention. :) We stayed in the previous year too, because I was pregnant and only wanted one thing. Take out Chinese food.

I thought I'd carry on the tradition but instead of ordering in I opted to make my own. A take-out fake-out. I've never made fried rice before and I have to say it was so much easier than I thought it was going to be. I've made the honey chicken many times before as it comes from one of my favorite blogs. It's a cinch to make and comes out pretty tasty.

We had brownie sundaes for dessert, after baby fell asleep. I wonder what will happen next year.

For the Honey Chicken
Source: How Sweet Eats
Servings: 2

1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 cup cornstarch
1 cup broccoli florets
1 clove garlic, minced
3 tablespoons olive oil
1/4 cup honey
salt and pepper to taste

In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Cut chicken into 1-inch pieces and season with salt and pepper. 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. Add honey and toss to combine. Remove chicken from pan to make fried rice.

For the Fried Rice
Source:  Iowa Girl Eats

2 cups cooked rice (preferably cold)
1/2 cup frozen mixed vegetables
2 green onions, chopped
1 clove garlic, minced
1 egg
3 teaspoons sesame or wok oil, divided
2 Tablespoons soy sauce

Heat (using same pan that you used to make the chicken) 1 teaspoon oil in a large wok or skillet over medium-high heat. Add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble. Add honey chicken, rice, and soy sauce to wok then toss well to combine. Taste and add additional honey or soy sauce if needed. 

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