I am excited to share this recipe because this is the closest I have ever got to making Asian food that tastes like something I can get in a restaurant. This recipe came from the Everyday with Rachael Ray magazine and I cut it in half.
You will need some broccoli, an egg white, vegetable oil, green onion, chicken, soy sauce, sesame oil, rice vinegar, ginger, honey, corn starch and some garlic.
Chop up your chicken into bite size pieces. The recipe says to lighten it up with breasts, but I used thighs because they taste better and they are cheaper.
Chop up your green onion and your garlic (woops no picture).
Combine the egg white, corn starch, 1 tsp soy sauce and the ginger. This is going to make a crazy thick paste, so do not be alarmed.
Drop in the chicken and get it coated with the cornstarch mixture. I used my hands and while it was a sticky mess, it really was the easiest approach.
Combine the sesame oil, the rest of the soy sauce, 1 tbs corn starch, more ginger, honey and vinegar. Your sauce is now complete.
Heat some oil in a wok or large pan and add in the chicken. The recipe recommends you cook the chicken in two batches so you can fry them in a single layer. If you crowd the pan you will end up steaming your chicken instead of frying it. Because I cut this recipe in half I only had one round of chicken to cook.
Give the chicken a flip, it looks crunchy and delicious already. You will want to cook this for about five minutes.
Remove the chicken and leave about 1/2 tsp of oil in the wok.
Add in the green onion and the garlic. Stir fry this for about a minute.
Add in the sauce mix and get the chicken back in there.
Let it cook for a couple of minutes until the sauce is thick and the chicken is coated.
I also steamed up my broccoli in the microwave using my awesome Sistema Steamer and microwaved some rice. Everything is ready to plate!
Doesn't that look amazing?? I can guarantee it tasted as good as it looks too. This is one dish I was kind of glad I didn't have to share. :)
I hope you all have a great week!