Serves 6
Ingredients:
4 chicken breasts
1 red bell pepper, seeded and cut in strips
1 white onion, cut into bite size pieces
1 cup cornstarch
3 eggs
kosher salt and freshly ground pepper
1/4 cup canola oil
Sauce:
3/4 cup honey
3/4 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 tablespoon cornstarch
sesame seeds
1 chopped green onion for garnish
Directions:
Preheat oven to 325 degrees F. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and saute red bell pepper and onion until onion is translucent. Add chicken and cook until browned. Place the chicken and vegetables in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 tablespoon cornstarch. Pour over chicken, sprinkle with sesame seeds and bake for 45 minutes or until chicken is cooked through. If you want, stir the chicken every 15 minutes so that it is coated in the sauce.
Serve with your favorite rice and garnish with the green onion.
