Healthy is hard, y'all. It takes work if you want to eat more than grilled chicken and roasted vegetables every. single. night. So when I ran across this recipe on Pinterest, I was pretty excited. It could be made spicy (yay!), and it used up some more rice. Winning.
This chicken was very easy to make, and surprisingly low in calories. We used regular bread crumbs instead of Panko, and we used milk as a binder instead of eggs, since that's what we had in our kitchen already. We thought it turned out delicious, and it made great leftovers (always important!). I hope you enjoy this recipe as much as we did!
E & B
Baked honey-garlic chicken
1 lb boneless chicken breasts, cut into 1-inch chunks
salt and pepper to taste
1/4 skim milk
3/4 cup panko or bread crumbs
1/3 cup honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Sriracha (we used sambal oelek chili paste since that's what we had)
1 tablespoon cornstarch
2 green onions, thinly sliced (which we forgot to add)
Preheat oven to 400. Lightly oil a baking dish with nonstick spray.
Season chicken with salt and pepper. Dip into milk, then into the bread crumbs, pressing to coat.
Add chicken to baking dish.
Place in oven and bake until golden brown and crispy, about 15-20 minutes.
While the chicken cooks, make the sauce.
In a saucepan over medium-high heat, combine honey, garlic, soy sauce, and Sriracha.
In a small bowl, combine cornstarch and 1/3 cup water.
Stir the mixture into the saucepan until sauce is thickened, about 1-2 minutes.
When chicken is finished baking, stir chicken into sauce and gently toss to combine.
Sprinkle with green onions (if you remember).
Nutrition: This makes four servings, each one roughly 264 calories apiece. We served it with jasmine rice and sauteed bok choy.