Eating out at restaurants is always something Drew and I consider a treat. We never go out often, and cook at home almost every night, but every now and then we have dinners out several nights in a row. On occasions like that, I always look forward to a night where I can cook something healthy in the comfort of my own kitchen. Although this dish is in no way healthy, there’s just something about making a home cooked meal that makes you feel like you’re doing something right.
After debating on whether or not to order in or make something after a fun Sunday of church, hiking, and vineyards, I decided to make a rendition of a Chinese dish so we get the tastiness as if we’re going out, but have the luxury of eating in our pajamas! After an easy prep and cook, after digging in the hubby officially approved this as a blog worthy dish, so I bring it to you and hope you enjoy.
This serves about 2 hungry people, but if you add another chicken breast, you could easily serve 4 people.
2 boneless skinless chicken breasts, cut into cubes
3 tablespoons oil divided
½ cup corn starch
2 teaspoons garlic
1/8 teaspoon ginger
1/3 cup honey
1 teaspoon apple cider vinegar
1/2 cup water
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes (optional)
Corn starch slurry: 2 tablespoons cold water + 1 tablespoon corn starch
Sliced vegetables: I used Pepper, Onion, Carrots, and Broccoli
1.) Heat oil in a large pan or skillet over low-medium heat, add 1 tablespoon oil and once hot, add diced veggies. I like to cook vegetables on low for about 10-15 minutes so they don’t burn but sauté enough
2.) While the vegetables cook, in another pan head the last (2) tablespoons oil
3.) Toss the chicken pieces in the 1/2 cup corn starch and cook the coated chicken in the preheated pan 6-8 minutes, flipping occasionally to ensure even cooking. The chicken should start crisping along the edges. You can use a thermometer in one large chunk to make sure it reads 165 degrees
5.) While the chicken cooks, In a small sauce pan whisk together all sauce ingredients except for corn starch slurry. Bring to a boil
6.) While the sauce boils, in a small bowl combine cold water and corn starch for the slurry. Add to boiling sauce. Reduce to a simmer and allow to cook a couple more minutes until thick
7.) Once thickened, add sauce to chicken and stir to coat. Mix with the vegetables and serve either with rice or thin spaghetti
8.) Once plated, add sliced scallions for some added extra flavor