Crispy Honey Garlic Chicken with Rice and Veggies

 

 

 

 

 

 

Ingredients:

For the Chicken:
boneless skinless chicken breasts (or thighs)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 eggs (beaten)

1 cup breadcrumbs (for extra crunch use panko breadcrumbs)

Vegetable oil (for frying)

For the Honey Garlic Sauce:

1/2 cup honey

3 tablespoons soy sauce

4 cloves garlic (minced)

1 tablespoon apple cider vinegar (or rice vinegar)

1/2 teaspoon crushed red pepper flakes (optional for heat)

1 tablespoon cornstarch (for thickening)

2 tablespoons water

For the Rice and Veggies:

2 cups cooked white or brown rice (can also use jasmine or basmati)

1 cup broccoli florets

1/2 red bell pepper (sliced thin)

1/2 yellow bell pepper (sliced thin)

1 carrot (julienned or thinly sliced)

1 tablespoon olive oil

Salt and pepper to taste

 

Instructions:

Prep the Chicken:

Cut the chicken into bite-sized pieces if desired or leave them whole.
In a shallow bowl mix the flour, garlic powder onion powder paprika salt and pepper.

In another shallow bowl beat the eggs.

Place the breadcrumbs in a third shallow bowl.

Coat each piece of chicken first in the flour mixture then dip it into the beaten eggs and finally coat it with breadcrumbs. Repeat until all chicken pieces are coated.

Fry the Chicken:

Heat vegetable oil in a large skillet over medium heat (about 1/4 inch deep).

Once the oil is hot fry the chicken pieces in batches being careful not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden brown and crispy.

Once done transfer the chicken to a paper towel-lined plate to drain excess oil.

Make the Honey Garlic Sauce:

In a small saucepan combine honey soy sauce minced garlic apple cider vinegar and red pepper flakes (if using). Bring to a simmer over medium heat stirring occasionally.

In a small bowl whisk together cornstarch and water to make a slurry.

Add the slurry to the sauce stirring continuously until the sauce thickens (about 2-3 minutes). Remove from heat.

Prepare the Veggies and Rice:

In a large skillet or wok heat olive oil over medium-high heat. Add the broccoli bell peppers and carrots. Stir-fry for 4-5 minutes or until tender-crisp. Season with salt and pepper.

In a separate pot cook rice if not already prepared.

Assemble the Dish:

Drizzle the crispy chicken with the honey garlic sauce and toss to coat evenly.

Serve the chicken on a plate alongside the cooked rice and sautéed veggies. Garnish with green onions or sesame seeds if desired.