Description
Sizzling Honey Pepper Chicken dances with Asian-inspired flavors, blending sweet and spicy notes into a perfect meal. Tender chicken, glossy noodles, and fluffy rice create a delightful harmony you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound chicken breast or thighs (boneless, skinless, diced)
Rice and Noodles:
- 2 cups long-grain white rice
- 8 ounces Blue Dragon egg noodles
Vegetables:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 onion (sliced)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions (sliced)
Coating and Seasonings:
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 tablespoons Cajun seasoning
- 2 tablespoons coarse black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon McCormick rotisserie chicken seasoning
- 1 tablespoon seasoned pepper
Sauce Ingredients:
- 1/4 cup teriyaki sauce
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
Instructions
Honey Pepper Chicken with Lo Mein and Steamed Rice
- Slice chicken into uniform bite-sized pieces, removing any excess fat or tough portions.
- Massage chicken with selected seasonings, ensuring even distribution across the meat.
- Submerge seasoned chicken in milk for 15-20 minutes to tenderize and enhance flavor absorption.
- Prepare seasoned flour mixture in a large resealable bag or wide shallow container.
- Drain chicken from milk, allowing excess liquid to drip off, then thoroughly coat each piece in seasoned flour.
- Deep fry chicken at 375°F for 4-5 minutes until exterior turns golden brown and crispy, then transfer to paper towel-lined plate to drain excess oil.
- Heat skillet over medium-high temperature, adding small amount of cooking oil.
- Quickly sear bell peppers and onions until edges slightly caramelize and vegetables remain crisp.
- Introduce fried chicken back into skillet, then pour prepared sauce mixture over the ingredients.
- Reduce heat to low, gently stirring to ensure complete sauce coverage and uniform heating for 2-3 minutes.
- Plate chicken alongside steamed rice and lo mein, garnishing with fresh green onions if desired.
Lo Mein Preparation:
- Combine teriyaki, hoisin, soy sauce, honey, and brown sugar to create a harmonious sauce blend.
- Boil water and cook egg noodles for precisely 3-4 minutes until al dente.
- Thoroughly drain noodles, preventing water accumulation.
- Warm skillet over medium-high heat with light oil coating.
- Introduce noodles, cabbage, onions, and carrots into hot pan.
- Season mixture with preferred spices, maintaining high heat.
- Rapidly toss ingredients using tongs to prevent sticking.
- Drizzle prepared sauce, stirring continuously for even distribution.
- Reduce heat, allowing flavors to meld for 1-2 minutes.
- Serve immediately while temperature and texture remain optimal.
Notes
- Soaking chicken in milk helps tenderize the meat, creating a more juicy and flavorful bite that melts in your mouth.
- Season the flour with herbs or spices like paprika, garlic powder, or cayenne for an extra flavor punch that elevates the crispy texture.
- Maintain consistent oil temperature around 350°F for perfectly crispy chicken without burning or undercooking.
- Swap regular flour with gluten-free alternatives like almond or rice flour for a celiac-friendly version that doesn’t compromise on crunch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 65 mg