Crunchy Honey Chicken and Spring Rolls

April 5

I found this recipe at How Sweet Eats. Love her blog!

1 pound thinly sliced chicken
1 egg
1/3 cup cornstarch (or flour – for dredging)
1 bag of stir fry veggies- broccoli, carrots, snow peas
1/2 bag sweet potato sticks
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon soy sauce
1/4 cup honey
salt and pepper

In 2 separate bowls, add the egg (lightly beaten) and the cornstarch. (The cornstarch will yield a “crispier” chicken). Heat a large skillet/wok over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Dip chicken pieces in egg and then dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.
Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Serve with rice.

Deliciousness.

I also made spring rolls. The first time I made spring rolls I used Emeril's recipe. Now I just heat some olive oil or vegetable oil, soy sauce, and sesame seeds in a skillet. I throw 1/2 a bag of cole slaw (shredded cabbage and carrots) into the pan and add some corn starch. Cook the cabbage til soft.

1/2 a bag of cole slaw makes about 6 spring rolls. I used the rest of the cole slaw a few nights later to make fresh spring rolls.

Add a few spoonfuls of the mixture to the egg roll wrapper and wrap up. There are directions on the package. I fold the left and right corners into the middle and then roll it up like a burrito. Bake at 400 F for 10 minutes. (Or until you're really hungry and can't wait anymore.)

Here's a picture of those crazy looking buds from a few weeks ago.