I know a meal is a success when my husband asks me to make it again … the next night. I made something this week that fit into this category, and the wee ones loved it, too. Not only did they eat it at dinner, but they ate all of it that I sent for lunch the next day, as well. Best of all? This was a dish I made in desperation because I had nothing ready for dinner and raided my pantry. Best of all? It’s a very forgiving recipe and works with different measurements depending on your personal preferences.
Honey Glazed Chicken
4 chicken breasts, cut into bite sized pieces (or other chicken – just change your cooking time and method to fit, but this is what I had on hand)
1/3 c soy sauce
1/2 c honey
2 cloves garlic, minced
1 T peanut butter
1 T lemon juice (optional – I put it in the second time, but not the first and it was good either way, although I liked the lemon to counteract some of the honey)
1 T corn starch
sesame seeds for garnish
Heat a pan. Once it’s completely heated, add just enough olive oil to coat the bottom of the pan. Add the chicken breast after the oil has had a chance to heat. Saute the chicken on medium high heat until it has a nice crust on all sides. And yes, you can do this with frozen chicken. It’s possible that I thawed my chicken just enough to be able to cut it into bite sized pieces with a very sharp knife, then sauteed it. Just sayin’.
Remove the chicken from the pan, and set it aside for later. Add the soy sauce, honey, peanut butter, lemon juice, and garlic into the pan and bring it to a boil. It will look … icky at the start. Once it’s heated enough for the peanut butter to fully melt, it will look better, I promise. Keep it at a low boil for five to ten minutes until it starts to thicken. Add a little cold water to a bowl, and place the corn starch in it. Use a fork to stir it until it’s combined. Add a bit of the corn starch mix to the glaze, which will help it thicken further. Keep adding a little more until it gets to a good consistency for you. I want it to be thick enough that I can scrape the spatula through the glaze and it doesn’t immediately flow back together.
Once the glaze has reached this point, add the chicken to the pan again and stir until the chicken is nicely coated in the glaze. Serve over brown rice or cous cous (I did one the first night and the other the second), sprinkling the chicken with sesame seeds just before serving.