This recipe came about by a bit of experimenting and mixing up a couple of recipes I had tried. I changed them here and there and came up with this now family favourite. Serves four.
500gms of cubed chicken breast
3 heaped tablespoons Cornflour (approximate, may need more)
Salt and Pepper to taste
3 eggs, beaten
oil for frying
1 packet low salt French Onion Soup
1/3 cup honey
1 teaspoon chicken stock powder
1 cup of water
Combine cornflour, salt and pepper in a plastic bag. Toss the cubed chicken into the cornflour. (The chicken pieces should have a nice coating of cornflour on them).
Beat the eggs in a small bowl, then add quite a few pieces of the chicken at a time, I would say ten to twelve pieces. Coat well with the egg.
Preheat oil over medium heat and brown the chicken.
Once browned (this doesn't take long, a couple of minutes each side), remove the chicken to drain. Then remove the leftover oil from pan.
Next whisk together the soup mix, honey, stock powder and water.
Put chicken back into pan and add the soup mixture. Bring to boil and then turn down heat and cook for about five minutes or until done.
Frying the chicken, using a wok.
Draining the chicken.
I serve my honey chicken with stir-fry veggies and rice.
I use any veggies I have on hand. This is what went in tonight; diced potato, carrot, onion, garlic, zucchini, mushrooms, capsicum, tomato, broccoli and sweetcorn. I think that's all lol!
Stir-fry the veggies in a little oil (coconut or olive). Once they start to soften add some soy sauce and a small dollop of sweet chilli sauce. Stir to combine, then serve.
Stir fry vegetables
Whoops, silly me forgot to take a photo of the served plate.
So here is one one half eaten lol!
This is very tasty. Not too hard to cook and not too many ingredients. I sometimes add a sprinkle of sesame seeds on top of chicken when serving.
If you have any questions about this recipe please ask, I am only too willing to help.