Crispy Honey Chicken

This recipe comes from How Sweet It Is, and it was a huge hit in our house!


1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 c. cornstarch (or flour) for dredging
1 c. broccoli florets
1/2 red pepper, thinly sliced
3/4 c. sugar snap peas
1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. soy sauce
1/4 c. honey
salt and pepper to taste

Prepare and slice all veggies. In 2 separate bowls, add the egg white (lightly beaten) and the cornstarch or flour. 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 over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lighty dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Serve with rice.