An asian inspired chicken dish that's sweet and savory thanks to honey and soy sauce. Served with a side of white rice, bell peppers, and snap peas. Topped with sesame seeds and green onion for a little extra something.
Preheat your oven to 350 degrees. Chop 1 bell pepper and 1 onion into bite size pieces about 1 inch in size. Add diced veggies and sugar snap peas to a baking tray. Drizzle with olive oil and season with salt and pepper. Cook in oven for 12-15 minutes or desired tenderness.
In a small pot, combine 1/2 cup of jasmine rice, 1/2 cup of water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, about 15 minutes. Keep covered off heat until ready to serve.
Slice chicken into 1 inch bite-sized chunks. Prepare your batter by putting 1/4 cup of flour in a dish, 1 egg in a second dish, and a 50/50 mixture of corn starch and flour in a final dish. Coat chicken chunks in flour, then egg, and then the final mixture. Throw in the air fryer at 350 for 15 minutes or until chicken reaches internal temperature of 165 degrees.
Add 1/4 cup of soy sauce, 1/4 cup of honey, 2 Tbsp of water, and 1 tsp of lemon juice to a small sauce pan over medium heat. Slowly stir in 1 tsp of corn starch until sauce is thickened.
Add finished chicken and finished veggies to the sauce pan and toss to coat.
Plate cooked rice along with your honey chicken and veggies. Sprinkle a pinch of sesame seeds over the honey chicken and add the sliced green onion over the top of the entire dish. Serve and enjoy!
