Active Time: 20 MinsTotal Time20 Mins
Yield:
Yield: : serves 4 (serving size: 3/4 cup)
This super-speedy alternative to takeout yields nicely crisped pieces of chicken breast cloaked in a flavorful Asian sauce. Perhaps the best part about this recipe is that you don’t have to shop all over town for specialty ingredients. To keep it crunchy, sprinkle the honey-garlic chicken with scallions and sesame seeds at the end. It also works well with chicken thighs. Round out the meal with a side of steamed vegetables and rice.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh ginger (from 1 [1-in.] piece ginger)
- 2large garlic cloves, chopped (2 tsp.)
- 3 tablespoons honey
- 3 tablespoons lower-sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons thinly sliced scallion (white and green parts only)
- 1 tablespoon toasted sesame seeds
- Cooked rice and/or steamed vegetables, for serving
Nutritional Information
- Calories 408
- Fat 16g
- Satfat 2g
- Unsatfat 11g
- Protein 40g
- Carbohydrate 24g
- Fiber 1g
- Sugars 13g
- Added sugars 12g
- Sodium 579mg
- Calcium 2% DV
- Potassium 13% DV
- Calories 408
- Fat 16g
- Satfat 2g
- Unsatfat 11g
- Protein 40g
- Carbohydrate 24g
- Fiber 1g
- Sugars 13g
- Added sugars 12g
- Sodium 579mg
- Calcium 2% DV
- Potassium 13% DV
How to Make It
Step 1
Cut chicken into 1-inch cubes; sprinkle evenly with garlic powder and pepper. Place cornstarch in a large sealable plastic bag; add chicken, and toss to thoroughly coat. Heat olive oil in a large nonstick skillet over high. Add chicken to hot oil, discarding excess cornstarch; cook, stirring often, until mostly cooked through and lightly browned, about 4 minutes. Add canola oil, ginger, and garlic; cook, stirring often, until aromatic, about 1 minute.
Step 2
Stir honey, soy sauce, and hoisin sauce into chicken mixture. Reduce heat to medium-high; cook, stirring often, until chicken is cooked through and sauce thickens and becomes syrupy, 45 to 60 seconds. Add scallion and sesame seeds; toss to blend. Serve hot over rice or steamed vegetables of your choice.
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