This honey garlic chicken recipe is so easy to make, and the notes of sweetness from the honey and savory from the garlic pair well together. Serving it with rice or some stir-fried vegetables makes for a delicious and well-balanced meal.
Ingredients:
For the chicken
- Chicken breasts (one per person)
- Garlic (minced or crushed)
- Honey
- Soy sauce
- Ginger (zested)
- Chili flakes
For the stir-fry vegetables
- Asparagus (chopped)
- Carrots (chopped)
- Onions (diced)
- Oil
- Sauce*
Directions:
- Mix minced garlic, honey, soy sauce, zested ginger and a dash of chili flakes into a bowl or a bag. Marinade your chicken breasts in it for at least two hours. Save a little bit of the sauce to baste your chicken while they cook.**
- After the chicken has marinaded for two hours, you can either cook it on a grill or in a pan. Baste the chicken with some sauce; do this on both sides when you flip it.
- Once each piece of chicken has reached an internal temperature of at least 165 degrees Fahrenheit, they are fully cooked.
- While your chicken cooks, chop your veggies. Put the carrots and asparagus in a pan with some oil and cook for around two to three minutes, then add the onions.***
- After the onions have been added, pour the sauce into the pan and continue cooking. Taste the carrots and asparagus to determine how done they are, and once they’ve reached your desired texture, take them off the heat.
- When everything is finished cooking, serve and top off with a little extra sauce.
- Enjoy!
Chef Notes:
* Use the same ingredients as the sauce that you made for the marinade. Do not reuse the marinade because it’s now been contaminated with raw chicken.
** The sauce should be mostly soy sauce because that will serve as the base; everything else can be added according to taste depending on if you prefer it to taste sweeter or more savory.
*** You should always put the firmer veggies into the pan before the softer ones because your soft veggies may become mushy before the firm ones get cooked to your desired texture.
Brooklynn Jolley can be reached at [email protected]