Do you ever find a million different recipes for the same thing?
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I have so many asian/chinese recipes bookmarked. And every time I say ‘this one is different!’ One recipe has a fancy name or another recipe uses a different vegetable. But whenever I try a new one, they always end up tasting the same. Just like a home-cooked chinese meal. Not that there’s anything wrong with that, but they always fall short of a chinese restaurant meal. Does anyone else feel that way?
That’s when I realized, if I want my Asian meal to really taste different I need to splurge. Buy the weird sauce that I’ll probably only use twice a year.
Well, not only did I buy the fancy sauce but I breaded the chicken in Chex, none other than Honey Nut Chex. And it was so good! Oh and the sauce? I use it regularly, anytime I want I hint of spice in my meals. Worth the effort.
I like to always let you know what you can skip or substitute from a recipe. For this one, don’t skip the chex – something about the sweetness adds great flavor and the texture is better than breadcrumbs. And hunt down the chili paste! Don’t skip it. I found it at a bigger grocery store near me. You can swap out some vegetables if you have a taste for something else.
What’s your secret to the perfect Asian-inspired meal?
PS – I know I don’t post on a very regular basis anymore, so thanks for sticking with me through the lack of posting! I have a rich chocolate cake recipe I’m saving for February and hopefully I’ll post one more recipe in between then (I haven’t decided what that will be yet – suggestions welcome!)
Chinese Chex Chicken
For the Chicken
- 1 pound chicken cut in 2 inch pieces
- ½ cup milk
- 1½- 2 cups Honey Nut Chex slightly crushed
- 1½ tablespoon flour
- Salt & pepper
For the Sauce
- ½ cup soy sauce
- 1 tablespoon honey
- 1-2 tablespoons chili paste
- 1 tablespoon rice vinegar
- 1 clove minced garlic
- A few grates of fresh ginger
- 1 tablespoon sesame oil
- 2 cups rice cooked
- Cooked Vegetable ideas: bell peppers, snap peas, green onions, carrots
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Spray with olive oil.
- In a bowl, combine the Chex, flour, salt, and pepper
- Toss the chicken in the milk. Coat the chicken in the chex mixture, flipping to make sure all sides are coated.
- Place the chicken on the parchment lined baking sheet. Spray or brush the chicken with olive oil.
- Cook the chicken for 15 - 18 minutes, until chicken is cooked through and breading is golden brown.
- Make the sauce: In a pan combine all sauce ingredients and1/4 cup water. Simmer 5 minutes until sauce is thick. Add chicken to pan and toss until chicken is coated in sauce.
- Serve with rice and vegetables!
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