We love Chinese food, but take out is super expensive and some days, I just don’t feel like going to one of the buffets here in town. I’ve decided to try making it at home to save money and still get my fix.
I’m not a fan of spicy food, I’m usually awake all night doing a dragon impression. I like sweet things, as long as they aren’t too sweet (picky much?) and this hit that “sweet” spot between just enough sugar and a little salty.
We served it with regular white rice but you can serve it with fried rice or even a salad if you’re watching carbs. You can even switch up the veggies in it, I just love broccoli.
It’s easiest to use precooked chicken (I did mine in the crock pot the day before), but you can cook it as you go. Just thaw your chicken, cut into chunks and sauté until done, about 8 minutes.
Honey Chicken Recipe
- 4 chicken breast precooked and cut into chunks
- 2 tablespoons olive oil
- 1 clove of garlic, finely cut (I used a tablespoon of jar garlic, I’m in a hurry here)
- 1- 1/2 cup broccoli pieces
- 1 large red pepper cubed
- optional 1/2 cup cashews, unsalted and roasted (gives awesome crunch)
- 1/4 cup of soy sauce
- 1/2 cup honey
- 1/4 cup of water
- 1/4 cup red wine vinegar
- 1 tablespoon cornstarch
- 1/8 cup olive oil (can use sesame, I didn’t have any)
Mix the sauce ingredients together, adjust to taste. I like mine a little sweeter, but the sauce gets better when it’s cooked.
Heat skillet with oil, add garlic, broccoli, and red pepper. stir fry 2-3 minutes, then add chicken and optional cashews. Cook another 3 minutes, until veggies are done and chicken is warmed all the way through. Add the sauce. Continue cooking until the sauce has thickened up a little and coated the chicken and veggies. Serve warm.