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Honey Ginger Kung Pao Chicken Recipe

Ingredients

2 tablespoons extra virgin olive oil

5 boneless skinless, boneless chicken breast halves

1 tablespoon chicken bouillon granules

1 tablespoon oy veal 1 1 tablespoon honey

1 teaspoon garlic paste

Directions

Mix the olive oil, chicken breasts and chicken bouillon in a large skillet over high heat.

Cover pot and simmer 10 minutes, stirring constantly, or until chicken is no longer pink when center of rod is cut; can be finished before roasting.

Remove skillet from heat and stir in honey, garlic paste and cayenne pepper. Transfer Korean chicken to bowl and vaporize flour/water mixture; refrigerate and serve.