New Year’s Day always passes in a blur–we’ve stayed up way too late the night before, celebrating the end of the year, and by the time the next one starts, we’re all a little groggy, full of cheese, and feeling unmotivated. I considered skipping dinner and letting the kids each chip and dip like they did during our New Year’s Eve party (hey, they all enjoyed it/no one complained). However, I thought I probably ought to start the year off on the right foot by bringing some normalcy back to our schedule. I.E.: family dinner. Since I’m a bit out of practice, I couldn’t think of anything to make. A quick Google search revealed this recipe, and darn it if it wasn’t a holiday miracle–it was made with fairly basic ingredients, didn’t require fancy preparation, and literally everyone ate it without complaint. 2026 is off to a great start!
Ingredients:
1/4 cup honey
1/4 cup water
2 tablespoons soy sauce
2 tablespoons rice or white vinegar
2 garlic cloves, minced
1 1/2 teaspoons powdered ginger (fresh, minced also works)
1/4 cup plus 1/2 teaspoon cornstarch, divided
1 large egg
1 1/2 tablespoons canola or vegetable oil
4 boneless, skinless chicken breasts
Salt and pepper, to taste
In a small bowl, add the honey, water, soy sauce, rice vinegar, garlic, ginger, and 1/2 teaspoon of cornstarch. Whisk together and set aside. In a pie pan, add the remaining 1/4 cup cornstarch and the egg. Whisk together until well combined and set aside. Heat the oil in a large skillet over medium heat until it shimmers. Meanwhile, pat the chicken dry with a paper towel, and season the chicken generously with salt and pepper. Dip the chicken into the cornstarch and egg mixture, flipping to ensure coverage on both sides. Let any excess drip off and place the chicken into the hot pan.
Cook, undisturbed, until golden, about 5 minutes. Flip and cook on the other side until the chicken is golden brown and cooked through to 165°F, another 4 to 5 minutes. Remove the chicken to a plate and pour the sauce into the pan. Bring to a boil over high heat, then reduce to medium and simmer until thickened, stirring occasionally, about 4 minutes. Return the chicken to the pan and coat with the sauce. Serve the chicken on top of steamed rice, if using, and drizzle more sauce over the top. Garnish with green onions, if desired, and serve immediately.
