Ingredients
½ cup honey
2 tbsp Gluten-Free Soy Sauce
1 tbsp apple cider vinegar
1 tsp sesame oil
½ tsp crushed red pepper flakes
½ cup cornstarch
2 tbsp brown sugar
1 egg (whisked)
1 lb boneless, skinless chicken breasts (sliced into cubes)
3 tbsp olive oil
3 cloves garlic (minced)
2 tbsp green onions (diced)
Directions
1. In a small bowl, whisk the honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside
2. Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate
3. Place the whisked egg in a separate shallow bowl
4. Add the chicken to the egg, then coat it in the cornstarch mixture
5. Add the olive oil to a large pan over medium-high heat
6. Add the chili pepper and garlic
7. Saute 1-2 minutes, then add the coated chicken
8. Cook the chicken until slightly brown on all sides
9. Pour the honey sauce over the chicken, saute 2-3 minutes
10. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes
11. Top with the diced green onions and serve
2. Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate
3. Place the whisked egg in a separate shallow bowl
4. Add the chicken to the egg, then coat it in the cornstarch mixture
5. Add the olive oil to a large pan over medium-high heat
6. Add the chili pepper and garlic
7. Saute 1-2 minutes, then add the coated chicken
8. Cook the chicken until slightly brown on all sides
9. Pour the honey sauce over the chicken, saute 2-3 minutes
10. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes
11. Top with the diced green onions and serve
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