Honey Chicken Bites

Chicken, it’s whats for dinner.  All the time.  And it can get boring fast.

I often buy a package of chicken breast and then am stuck having chicken for dinner night after night after night.  After night. Really, I could just freeze the chicken for later use, but I am too lazy.  Doing that would mean I have to first freeze the chicken and then remember to defrost chicken before cooking.  Too much. A simpler solution for me is to build up an array of chicken recipes instead.  That way I can have chicken night after night but with variety.

I had my doubts about this recipe.  I thought the chicken would either get overcooked and be dry or it wouldn’t get crunchy without getting burnt.  I was wrong to doubt.  The chicken came out tender and juicy with crispy edges.  The key is to watch your chicken.  Don’t leave the room to watch the Real Housewives, or like me, you will almost burn your chicken.  It was a lucky save.

This would probably make more sense served over rice, but I did not have rice so I substituted…pineapple.  Yes, you have my approval to use pineapple as a substitute for rice. Or maybe just use rice.

HONEY CHICKEN BITES
Adapted from Cooking Light
INGREDIENTS

16 ounces chicken breast, bite size pieces
4 teaspoons apple cider vinegar
4 teaspoons lemon juice
6 teaspoons soy sauce
2 teaspoons sesame oil
2 teaspoons Worcestershire
1/3 cup honey
4 cloves garlic, grated
1 teaspoon orange zest
Salt and pepper
1 tablespoon cornstarch
Dijon mustard, optional

DIRECTIONS

In a small bowl, whisk vinegar, lemon juice, soy sauce, sesame oil, Worcestershire, honey, garlic, and orange zest together.  Combine marinade and chicken breast in a ziploc bag.  Shake to mix.  Refrigerate at least 3 hours to overnight.

Preheat oven to 425°F.

Remove chicken from marinade and place in a 8×8 baking dish.  Season with salt and pepper. Bake for 10 minutes.  Stir chicken.  Bake for an additional 10 minutes.

While chicken is baking, pour remaining marinade in a small saucepan.  Bring to a boil and let cook for 2-3 minutes.  Mix cornstarch with cold water.  Whisk cornstarch mixture into marinade.  Let cook for 1-2 additional minutes.  Remove from heat.

Preheat the broiler,

Pour marinade onto chicken pieces and mix together.  Broil for 5 minutes, removing and stirring 3 times during the broiling. Top with Dijon mustard, if desired.

Serves 4.

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