Crunchy Honey Chicken and Eggrolls
Posted November 3, 2011on:
My family loves Asian food. We usually eat it a couple times a week. Tonight’s recipe comes from Tasty Kitchen. It’s definitely a meal I would make again. The chicken has a crispy outside, the honey adds a sweetness but not too sweet. I did, however, omit the sugar snap peas because we’re not big fans. Feel free to add whatever vegetables you want.
- 2 whole Egg Whites
- ⅓ cups Cornstarch Or Flour
- 3 Tablespoons Olive Oil
- 1 cup Broccoli Florets
- ½ whole Red Pepper, Thinly Sliced
- ¾ cups 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 (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. Season with salt and pepper if needed.
The eggrolls are my own recipe. If you’ve never made homemade eggrolls you really need to try it. It is so easy and the taste is so much better than store bought or even restaurant. This recipe makes about 6 eggrolls. Feel free to use whatever vegetables you like.
2 tablespoons peanut oil
2 cups of shredded cabbage
1/2 cup of shredded carrots
3 green onions chopped (whites and half the green part)
1/2 cup bean sprouts (canned)
1/4 cup chopped water chestnuts
Salt and pepper to taste
6 eggroll wrappers (leave them in the refrigerator until ready to use)
Heat the oil in a pan and add all vegetables. Heat through until vegetables are semi-soft, about 5-7 minutes. Set off heat and let cool. Place one eggroll wrapper on the counter with one corner face you. Follow the directions on the eggroll package. It is very simple. Once they are rolled up we deep fried them. We tried baking them and they just did not turn out very good. They are better deep fried.