Makes 4 servings
Recipe adapted from How Sweet It Is
1 pound boneless, skinless chicken breasts diced
2 tbsp egg substitute
1/3 cup cornstarch
½ bag frozen Asian vegetables
2 tsp minced garlic, jarred
1 tbsp olive oil, divided
2 tbsp soy sauce, divided
1/4 cup honey
1/8 tsp red pepper flakes
salt and pepper to taste
1 cup basmati rice, cooked per package instructions
Se rice to cook (takes about 20 minutes). In 2 separate bowls, add egg substitutes and cornstarch. Heat a large skillet over medium-high heat and add ½ tbsp 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. Season chicken with salt and pepper. Heat the same skillet over medium-high heat and add remaining oil. Dip chicken pieces in egg and then lightly dredge in cornstarch. Add to sheet of wax paper. Once done, add all of the chicken to the skillet and let brown for 2-3 minutes, then flip and add half of honey, stir. Once chicken is cooked, add veggies back in the skillet. Add remaining honey and red pepper flakes; mix to combine. Season with salt, pepper and remaining soy sauce. Serve over rice.
Nutritional Information: 425 calories, 63 carbs, 5 fat grams and 31 protein grams.
Review: Great, light dish! I made this for Austin, my mom and my sister and we all enjoyed how light it was and how nice that honey made it taste. Super simple, quick to put together (under 20 minutes including rice) and a definite keeper. We each did add some salt - but that's all. I think it will reheat nicely too, so long as you really mix the rice into the chicken mixture so it's all coated in sauce.
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