Crunchy Honey Chicken

Last week I bagged and froze 100 pounds of boneless, skinless chicken breast. Crazy right? I think I over ordered. Now we have a freezer full of chicken breast so I've been on the hunt for some new yummy recipes and I have found a few. So the next few posts might be a little chicken heavy. Sorry. :)

This chicken was so good. I have made it once again and it's on the menu for next week. The kids loved and and so did the husband. I couldn't stop eating it. It is easy and once again items I have on hand.

Crunchy Honey Chicken
adapted from Tasty Kitchen


2 whole Egg Whites
⅓ cups Cornstarch Or Flour
3 Tablespoons Olive Oil
1 cup Broccoli Florets 
1whole Red Pepper, Thinly Sliced
1 cup Sugar Snap Peas
1 Tablespoon Soy Sauce
1 clove Garlic, Minced
1 pound Thin Sliced, Boneless, Skinless Chicken Breasts
¼ cups Honey
Salt And Pepper

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 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. Season with salt and pepper if needed.