Tuesday, February 11, 2014
Drunk Honey Chicken
I don't know if you've noticed but all of my recipes have been using bite-sized pieces or strips of meat and they're all cooked in a sauce. There is a reason for that -- I can' t drink while I eat. There isn't enough room in my tummy to handle a beverage as well as get my protein needs fulfilled during a meal and food that is tender and saucy goes down so much better when you can't have a drink to wash it all down. I also like the smaller chunks of meat because it cooks quicker (and when you have three kids whining at you about how hungry they are and a two-year-old pulling at your apron strings wanting you to hold her and cuddle, you can't be chained to the stove for hours on end), you get more flavor on each bite (and when you can only eat a handful of bites that's seriously important), and the meat is more tender. So it's a win, win, win.
Speaking of win, this recipe is a total winner (great segue, right?). If you're worried about it tasting boozy or like beer, don't. I dislike beer a lot (like loathe it with the fire of a thousand suns, seriously) but it brings a nice flavor to the honey and other flavorings. If you're adamant about being anti-beer and would rather not buy a bottle to throw most of it away (or you can do what I do and do a bunch of recipes in a row that use beer so you aren't wasting it -- welcome to this week of recipes) then just substitute more chicken broth for the beer. It'll still be good just not as good. Trust me on this. Be brave. Be bold. Try it with the beer. You won't be disappointed.
Drunk Honey Chicken
2 boneless skinless chicken breasts cut into 1 inch-thick strips
1 tsp cornstarch
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper
2 tsp coconut oil
1/3 cup chopped onion
1 TBS minced garlic
1/2 cup beer (I used Franziskaner Weissbier - Naturtrüb Ale)
1/4 cup chicken broth
1 TBS soy sauce
1 TBS dijon mustard
2 TBS honey
1 tsp dried parsley
1.) Mix cornstarch through pepper in a Ziplock gallon bag. Add chicken and get your shaking on. It's exercise while cooking. Multitasking for the win! Set aside.
2.) In a small bowl mix beer through parsley with a whisk and set aside.
3.) Heat oil in a large skillet over medium high heat. When hot, add chicken and brown. About 5 minutes on each side. Remove from heat and set aside.
4.) Add onions and garlic to the hot pan you took the chicken out of and saute for about a minute or until see-through, being careful not to burn the garlic (yuck!).
5.) Pour beer mixture into the pan and bring to a boil. Cook for 3 - 5 minutes to reduce the sauce to about 2/3 cup.
6.) Add chicken back into the pan. Stir to coat. Cook for a couple minutes to marry the flavors and thicken the sauce, then serve.
Nutritional Info per Serving (makes 4 servings)