Sweet & Sticky Basil Chicken

I wanted a fast, easy meal.  This was a good one, plus I was able to use some fresh garden basil.  I thought the chicken might be too sweet for Jeremy's taste buds, but he liked it too.  I served it over rice with a side salad and garden peas.

Sweet & Sticky Basil Chicken

Makes 4 servings

Ingredients:

1 large egg, beaten

1/2 cup flour

ground black pepper

1/3 cup cornstarch

1&1/2 lbs boneless skinless chicken breasts, cut into bite-sized chunks

3 tablespoons oil

handful of basil leaves, torn into pieces

sesame seeds

Sauce:

1/3 cup honey

1/4 cup ketchup

2 tablespoons apple cider vinegar

3 tablespoons soy sauce

2 tablespoons brown sugar

1 to 4 tablespoons chili garlic sauce, depending on desired heat level

Directions:

Put the beaten egg in a shallow bowl, flour in a second, and the cornstarch in a third.  Stir a few grinds of black pepper into the flour bowl.  Add the chicken pieces to the egg bowl and toss with the egg until well coated.  Then lightly coat the chicken with flour, and then coat with the cornstarch.

Heat oil in a large skillet over medium to medium-high heat and add the coated chicken.  Cook for about 6-8 minutes until lightly browned and cooked through, turning occasionally.

Meanwhile, whisk together all the sauce ingredients.  When then chicken is cooked, turn the heat down to medium and add the sauce to the skillet.  Stir continuously for a few minutes until the sauce is thickened and the chicken pieces are well coated.

Turn off the heat and stir in the basil until wilted.  Serve over rice and garnish with sesame seeds and more fresh basil.