Who doesn’t love take-out? It’s so yummy, but most, if not all of it is cooked in oils that are super harmful to your body and use terrible ingredients. YUCK. So lucky for you we have healthy alternatives! This is one of my favorite at-home-take-out recipes. It’s sweet, crispy, and a little spicy. The perfect blend of flavors for a fabulous night of Chinese food.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (I used the frozen Trader Joe’s chicken breasts)
- salt and pepper, to taste
- 2 large eggs, beaten
- 1 cup Panko (I used Trader Joe’s Organic Panko)
–Honey Garlic Sauce
- 1/3 cup honey, or more, to taste
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
- Preheat oven to 400 degrees. Lightly spray a 9×13 baking dish with nonstick cooking spray (I prefer the coconut oil spray).
- Season chicken with salt/pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
- Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
- In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, (if using). In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
- Serve immediately, garnished with green onions and sesame seeds, if desired. (Serve on a bed of white rice and steamed broccoli for the ultimate experience).
*Recipe adapted from Damn Delicious