Garlic Honey Chicken

What I think unites most chicken eaters is that it can be used in just about any dish, seasoned in a variety of ways. Steak can be versatile, too, but not quite as much as chicken.

The recipe I looked at was actually a keto one, and though I don't follow the diet, I do love a good protein and veggie dish. Because in keto fat from butter is okay, this is a butter sauce.

I used the same chicken method as I had in Kung Pao Chicken, marinating the chicken in a mix of cornstarch, baking soda, apple cider vinegar, and soy sauce for about 15 minutes. I cooked the chicken first with about a tablespoon of oil along with honey and garlic until it began to brown on the edges, then set it aside on a plate. I then added in in about 1/4 cup butter - the original recipe called for double that but I didn't feel the need to use so much. I also added minced garlic, chopped onion, mushrooms, and zucchini, then let the mixture cook for a few minutes before mixing in some halved cherry tomatoes. For the sauce part, I used sriracha, soy sauce and some fresh parsley, then tossed the chicken back in.

All in one pan. Does it get any better?

About 5 minutes is just enough time to cook the veggies to a slightly softened state while maintaining some texture. I love squash but hate when it's overcooked and is like a slimy ball on the end of a fork. The sauce here came out spicy and the addition of the green chili definitely kicked it up a notch; I'd been debating throwing a second one in there and am glad I didn't! 

I really like the chicken marinated this way. It is pretty much perfect for Asian style noodle or rice dishes and in a buttery sauce like this. For a simple meal that is full of lean meat and veggies, I have to call this one a success. 100%, will make again.

Garlic Honey Chicken Recipe

Ingredients:

2 chicken breasts

1 tablespoon rice wine vinegar
2 tablespoons soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch

1-2 tablespoons cooking oil

2 tablespoons honey

2 tablespoons minced garlic

1 zucchini

1/2 onion

1 cup mushrooms

1 green chili

1/4 cup butter

1 tablespoon sriracha

1 tablespoon soy sauce

1 tablespoon fresh parsley

6 cherry tomatoes

Instructions:

Marinate chicken in apple cider vinegar, 1 tablespoon of soy sauce, baking soda, and cornstarch for 15- 30 minutes. Cook chicken in a skillet over medium heat with oil, honey and half of the garlic. Remove from pan and set aside. Chop vegetables into bite-sized pieces, then add to the pan with butter, remaining garlic and soy sauce, sriracha, and parsley. Cook for about 3 minutes, then add halved cherry tomatoes and continue cooking another 2-3 minutes. Stir in chicken and serve.

adapted from one-pan garlic butter chicken