When I saw the recipe for this dish from Kevin’s “Closet Cooking” blog, I thought it would fit into our plan to cook a meal then eat leftovers for a day or two. Since I wanted leftovers, I doubled the recipe to get the one below. The original recipe, along with some great pics and nutrition info can be found by clicking on the above link.
Honey Garlic Chicken & Rice – Adapted from Closet Cooking
2¼ pound boneless and skinless chicken breasts, cut into bite sized pieces
2 eggs, lightly beaten
1 cup corn starch
4 tablespoons oil (peanut or vegetable)
2/3 cup honey
4 tablespoons garlic, chopped
2/3 cup chicken broth (or water)
2 tablespoon rice wine vinegar
2 tablespoon soy sauce
1 pinch red pepper flakes
2 tablespoon cornstarch
2 tablespoon butter
Aleppo pepper on the side
1. Mix the chicken into the egg until fully coated before dredging in the corn starch until just evenly coated.
2. Heat the oil in a pan over medium-high heat, add the chicken, separate, and cook until golden brown, about 2-4 minutes per side.
3. Meanwhile, mix the honey, garlic, broth,
vinegar, soy sauce,
red pepper flakes, and cornstarch.
4. Add the sauce mixture to the pan, bring it to a boil and simmer until it thickens a bit, about a minute.
5. Add the butter and let it melt into the sauce before enjoying!
I would think the dish would normally be served with rice but since we had some spaetzle and spaghetti left from other meals we decided to use them.
We all thought the dish was very good even though I over cooked the chicken thinking it needed to be crispy (not so) and the sauce was awesome. The hardest part was turning all of the chicken pieces but it was worth it and I would make this meal again but maybe with chicken strips to be able to do a better job with cooking. It worked well with spaetzle.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
08/14/22 meal date