Although I wasn’t expecting this to taste as good as my cornstarch filled pan fried Chinese dishes…..this was excellent! I call this “healthy” because there are breadcrumbs and soy sauce in the recipe, but it’s healthier in the sense that you bake it and there is NO corn starch or sugar in this recipe to make it a healthier alternative to the take out we usually get. The best part is, the breadcrumbs really help it to give you that crispness that the cornstarch usually does, so you’re eating healthier but still have that great crisp outer layer.
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Salt and pepper, to taste
1 tsp garlic powder
2 large eggs, beaten
1 – 1/2 cup Italian Seasoning Panko Breadcrumbs (any breadcrumbs will work though)
1/3 cup honey, or more, to taste
3-4 medium cloves garlic, minced
3 tablespoons soy sauce
1/2 head of cooked broccoli, either pan cooked or steamed (optional)
2 green onions, thinly sliced (optional)
2 teaspoons sesame seeds (optional)
- Preheat oven to 400 degrees.
- Lightly oil a 9×13 baking dish or spray with nonstick oil.
- Season chicken garlic powder, salt and pepper.
- Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat then place into prepared dish. (I use two forks to do multiple pieces at once (and stay clean) and just use the one fork to scrape chicken into the baking dish).
- Bake chicken until golden brown and crisp, about 15-20 minutes.
- While chicken cooks, in a medium saucepan over medium high heat, combine honey, garlic, soy sauce. It is a thin sauce, but it is great for the chicken to really absorb so I didn’t add a cornstarch slurry. If you prefer a thick sauce to top the chicken – combine 1 tbs. cornstarch with 1 tbs. water to thicken sauce before adding chicken.
- Add cooked broccoli to the sauce, and once chicken is finished, toss everything together to combine.
- Garnish with green onions and sesame seeds, if desired and serve!
You can really just eat this on its own! I served mine over zoodles for a healthier meal. My husband used leftover pasta. I forgot to make anything to accompany this, but had I remembered I would have served with rice because the sauce was perfect for absorbing into rice.
The Chef in the Works