INGREDIENTS
- ⅓ cup liquid honey
- 3 tbsp sesame oil
- 2 tbsp sesame seeds, toasted
- 3 cloves garlic, grated or pressed
- 5 tsp cayenne-based hot pepper sauce, such as Frank’s RedHot Original
- ¼ tsp each salt and pepper
- 2 tbsp cornstarch
- 900 g boneless skinless chicken breasts, cut in 1-inch (2.5 cm) chunks
- 2 tsp olive oil
- 2 green onions, sliced
PREPARATION
- Stir together ⅓ cup water, honey, sesame oil, sesame seeds, garlic, hot pepper sauce, salt and pepper. Set aside.
- Sprinkle cornstarch over chicken; toss to coat.
- In large nonstick skillet, heat olive oil over medium-high heat; cook chicken, stirring, until light golden, about 5 minutes.
- Stir in honey mixture; cook, stirring occasionally, until sauce is thick and coats chicken completely, and chicken is no longer pink inside, about 6 minutes.
- Scrape into serving dish; sprinkle with sliced green onions.
NUTRITIONAL INFORMATION, PER EACH OF 12 SERVINGS: about
166 cal, 18 g pro, 6 g total fat (1 g sat. fat), 10 g carb, trace
fibre, 44 mg chol, 166 mg sodium, 236 mg potassium.
% RDI: 1% calcium, 4% iron, 1% vit A, 2% vit C, 2% folate.
