Easiest Way to Prepare Speedy Honey Chicken

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The ingredients needed to make Honey Chicken:

1. Make ready 5 oz chicken breast
2. Prepare 3 oz rice noodles
3. Get 1/2 cup broccoli
4. Get 1/8 cup red pepper
5. Get 1/8 cup green onion
6. Get 3 tbsp sesame oil
7. Prepare 1 1/2 tbsp bread crumbs
8. Prepare 1 1/2 tbsp low-sodium soy sauce
9. Get 1 1/2 tbsp honey
10. Make ready 1/2 tbsp flour
11. Make ready 1/2 tsp garlic powder
12. Prepare 1/4 tsp cayenne pepper

The crispy chicken is deep-fried on stove top and glazed in a sweet and savory honey sauce. This is the best chicken and honey recipe! This is a terrific back pocket quick dinner idea for busy nights that's made with pantry staples. It's quite amazing how so few ingredients can transform into such a tasty sauce for chicken!

Steps to make Honey Chicken:

1. Bring pot of water to rolling boil. Add noodles, and let boil for 10-12 minutes.
2. Chop chicken breast into 1-inch chunks. Place in bowl, and cover with 1 tbsp oil. Combine bread crumbs and flour, and coat chicken with mixture. Add to deep fryer and cook for 3-4 minutes, until chicken is at 165°F.
3. Wash and dice all veggies.
4. In small bowl, combine honey, 1/2 tbsp soy sauce, and 1/8 tsp garlic powder. Mix thoroughly.
5. Bring frying pan and wok to medium heat. Place remaining sesame oil in wok. Add chicken and honey sauce to frying pan and turn as needed to coat chicken.
6. Drain water from noodles when done. Place in wok with veggies (hold 1 tbsp green onion) and remaining soy sauce, and cook for 4-5 minutes. Season with cayenne pepper and remaining garlic powder.
7. Remove all food from heat. Plate noodles and chicken, and garnish chicken with remaining green onion.

This is a terrific back pocket quick dinner idea for busy nights that's made with pantry staples. It's quite amazing how so few ingredients can transform into such a tasty sauce for chicken! Garnish with parsley and serve over vegetables, rice, pasta, or a salad. Honey chicken is one of the most popular Chinese recipes on Rasa Malaysia. I created that recipe two years ago and many readers have requested variations of that recipe.

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