Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breast (boneless and skinless - cut into 1" pieces)
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup cornstarch
  • 1/3 cup flour
  • 1 tablespoon vegetable oil
  • Vegetable oil for frying
  • 1/4 cup sweet chili sauce
  • 1/3 cup honey
  • 1/2 cup water
  • 2 tablespoons rice vinegar
  • 1/8 teaspoons salt
  • 2 teaspoons soy sauce (low sodium)
  • 1 tablespoon cornstarch
  • 1 pound string beans (washed and ends trimmed)
  • 1 yellow bell pepper (seeded and thinly sliced)
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • Chipped green onions
  • Serve with rice

Instruction

  • Add the egg, salt, pepper, and 1 tablespoon oil into a medium bowl and whisk to combine.
  • In a second bowl, add 1/2 cup cornstarch and flour, and stir to combine.
  • In a large deep skillet or a wok, add oil about 2 inches high and heat it to 375 degrees.
  • Dip chicken pieces in the egg mixture, then dredge in the flour mixture and fry the chicken in batches for 3 to 4 minutes or until golden, set aside on a wire rack.
  • To make the sauce combine all the sauce ingredients in a medium saucepan, stir and bring to a boil, cook until it thickens. Set aside.
  • Drain most of the oil from the pan where you cooked the chicken, leaving only about two tablespoons.
  • Add the string beans and bell pepper strips, and saute for 3-5 minutes, then add in the cooked chicken, sesame oil and the sauce, toss to combine.
  • Remove from heat and garnish with sesame seeds and chopped green onions before serving with rice.