One of my least favorite things about moving is having to figure out new take out places. You have your go to pizza place, and your never fail Chinese after trying every single place in a 5 mile radius, and then all of the sudden you move and you have to start over. We moved in May, and while we have the pizza situation under control, we are still working out the Chinese. So after a handful of disappointments, I decided to take matters into my own hands. This was delicious! Better than any of the take out places we've tried. I'm sure we will continuing questing for that perfect Chinese takeout (I haven't mastered lo mein yet), but in the meantime this is a pretty delicious (and much lighter) substitution.
PS: Don't forget to enter for a chance to win a 32 oz jar of Virgin Coconut Oil.
1 lb of boneless skinless chicken breasts
2 egg whites
1/4 cup of corn starch
3 tbsp of soy sauce
2 tbsp of honey
1 tbsp of rice wine vinegar
2 tbsp of sesame seeds
Heat a large skillet over high heat, and lightly coat the bottom with canola oil. Cut the chicken into 1 inch pieces and season with salt and pepper. Whisk together the eggs and corn starch in a medium bowl. When smooth, add chicken in and stir to coat. Pan fry chicken, in a few batches being careful not to over crowd the pan. Flip chicken occasionally, until golden all around and opaque throughout, about 6 minutes. Transfer to a plate and cook remaining chicken. Meanwhile, make the sauce by stirring together the soy sauce, honey, and vinegar. When all the chicken is cooked return it to the pan and stir in the sauce. Cook until the chicken has rewarmed and sauce is distributed, about 1 minute. Sprinkle with sesame seeds and serve with rice or veggies (or both). (adapted from Martha)