Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
89
High
Nutrition per serving
Calories1119.4 kcal (56%)
Total Fat40.7 g (58%)
Carbs143.2 g (55%)
Sugars56.1 g (62%)
Protein44.8 g (90%)
Sodium1631.7 mg (82%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 cuprice
2 stalksgreen onion
chopped
2chicken breasts
diced
2eggs
3 Tbspcornstarch
8 Tbspflour
I used gluten free
4 Tbspoil
neutral oil
Sauce
Instructions
Step 1
Start by cooking your rice.
Step 2
In a medium mixing bowl mix together all of the sauce ingredients. You can use less sugar if you like less sweet of a sauce.
honey6 Tbsp
ketchup4 Tbsp
sugar3 Tbsp
brown sugar1 Tbsp
vinegar2 Tbsp
gluten free soy sauce3 Tbsp
sesame oil1 Tbsp
salt½ tsp
garlic powder1 tsp
water1 Tbsp
cornstarch2 TbspStep 3
Set the sauce aside and chop up your green onion and dice your chicken breasts.
Step 4
Grab three bowls. The eggs are going in the first bowl, scramble the eggs up. In the second bowl, you are going to add the flour. In the third bowl, you are going to add the cornstarch.
eggs2 cornstarch3 Tbsp
flour8 TbspStep 5
Take the diced chicken breast and dip each piece in the egg, then dip it in the flour, then coat it in the cornstarch. Repeat for all chicken pieces.
Step 6
Once all pieces are coated, put a medium saucepan on medium heat. Add in the oil.
Step 7
Once the pan is hot, add in the chicken. be careful not to overcrowd the pan. You may have to cook in batches. Cook the chicken until it reaches an internal temp of 165F. This should take 5-10 minutes.
Step 8
Once the chicken is done cooking, take the pan off the heat. I used a paper towel to carefully take the excess oil out of the pan. Then, put the pan on low heat and add the chicken back in. Add in the sauce, toss to coat and cook for a few minutes until the sauce thickens a bit.
Step 9
Serve over rice. Top with optional green onion and sesame seeds. Enjoy!
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