Tasty Tuesday – Honey Glazed Chicken

January 17, 2012 by Michelle

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

Ingredients:
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

Directions:
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.

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday. Also posting now with A Southern Fairytale and her Mouthwatering Monday.

    Comments

  • Tami


    YUMMMM! I needed a dinner idea for tonight. I'm going to try this! Thanks Michelle!

  • Pat


    I'm gonna make this tomorrow night.

  • Heather E


    This looks DELISH. And I just found SF honey (weird, I know) at the store so I can't wait to try this and see if it's the same, or different because of the sugar free difference! I was JUST looking for a “sesame” chicken type recipe too! 🙂

  • Michelle


    Tami – I hope it turned out well for you. I'd love to know your thoughts.

    Pat – Ditto to you. Definitely let me know what you thought of it.

    Heather – It was so good. Even my mom commented on how much she liked it when she was over on Tuesday, which is not like her. I have no idea if the sugar free honey will work because isn't the point of honey that it IS sugar? How do they do something like this?

  • Pat


    I made this last night and Jerry loved it, even though I forgot to sprinkle sesame seeds (which I had just bought that day) on it. I did sprinkle chopped green onions on it, though.

  • Sandra


    So bummed that I have to pass up all these great recipes that have peanut butter. Is there even anything to substitute for that? Another friend posted a super yummy looking dessert but had all kinds of nuts in it. =( I can “read” recipes. This one “tastes” delicious!

  • Michelle


    Pat – So glad that Jerry liked it. And I hope you did, too! Those sesame seeds are super easy to forget, aren't they? Ironically, my mom asked me to come over tonight and make this for her, so I had this for dinner tonight… again!

    Sandra – No no no! You don't have to pass on these recipes! You can get sun nut butter, which is made from sunflower seeds and tastes very similar. You can also use tahini paste in a pinch. Or – especially in this recipe – leave it out, and it'll be just fine. This is definitely one you can make.

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