Last night I had chicken breasts defrosted and had absolutely no idea what I was going to do with them. I wanted to do a quickie dinner with not a lot of ingredients and then I checked the pantry and fridge and had soy sauce ( always) had some honey ( always) and garlic (always) and I had some scallions in the fridge– perfect!
This is what I did– this was obviously a very loosely prepared meal but I did keep track of my measurements for you. If you use 2 lbs. of chicken just increase the ingredients. If you don’t have honey use brown sugar .
I served with rice and shredded sauteed brussels sprouts. ( recipe @cookingwithcandi.
This recipe literally came together in 15 minutes.
Stay Safe and Stay Healthy and Stay Home for the most part.
1 package of boneless, skinless chicken breasts. app. 1-1 1/2 lbs. I cut into small cubes app. 1 inch size cubes. You’ll want pieces to be more or less the same size for even cooking purposes.
2 teaspoons Olive Oil or Canola Oil–this was enough oil
Kosher Salt and Freshly Ground or course Black Pepper
3 Tablespoons Honey
3 Tablespoons low-sodium Soy Sauce — use what you have in the house but I always try and buy low sodium
3 garlic cloves–minced
*Red Pepper Flakes — use 1/4 teaspoon and this is totally optional , adjust for how spicy or not you would like– we like spicy so I probably used 1/2 teaspoon
I served with scallions (sliced into thin small pieces) , rice and sauteed sliced brussels sprouts. Any veggie would be great especially broccoli but Joel has gotten so great with veggies but broccoli is still on the no fly list. But he eats and likes brussels so we stick with that.
Heat oil in a large skillet over medium -high heat. ( I sprayed skillet first for easy clean-up)
I cut up chicken and put in a bowl and sprinkled lightly with Salt and Pepper — remember to go easy with the salt because the soy sauce packs a lot of sodium
Make the glaze– whisk together the honey, soy sauce, minced garlic and red pepper if you’re using in a small bowl until well combined.
Add the chicken cubes to the skillet and brown up on one side , app. 3- 4 minutes.
After the initial 4 minutes with a spatula I moved chicken around and added the sauce to the pan and tossed to coat the chicken pieces. I cooked another 4-5 minutes until chicken looked cooked through but not over-cooked. I threw in the cut up scallions and plated it up over the rice . ( see pics)
*you can substitute boneless, skinless chicken thighs in place of the chicken breasts , the thighs will take a little longer to cook up though.
I think this was healthy for the most part and pretty darn good for a thrown together meal at the last minute.
Oh and I added a picture of the beautiful Colorado spring day .