Monday, July 08, 2013

Sweet and Spicy Asian Chicken

We seem to be on a chili-and-honey kick right now. Let's see how many ways we can use those ingredients on chicken! Tonight's dinner was a variation on a theme:  it's what happens when you realize you were supposed to marinate something just as you get ready to cook it. (Oops.) I think I liked this dish better than the original that inspired it:  Chili Honey Chicken. It cooks quickly; start the rice before you start the chicken!


1 pound boneless, skinless chicken breasts, cut in chunks (For fast cooking, I try to keep these about 1/2 inch thick)
olive oil for the pan

2 TBL melted butter
3 TBL honey
2 TBL soy sauce
2 TBL lemon juice
2 garlic cloves, minced
5 TBL Frank's Sweet Chili Sauce

Dredge chicken pieces in flour and saute in a heavy skillet until cooked through. I do this in batches so the skillet doesn't get too crowded. Remove chicken to a plate when fully cooked.
Pour sauce into empty skillet, then immediately turn off the heat and return chicken to skillet, tossing until all chicken is coated in the sauce.
Serve with rice and lightly-steamed vegetables.

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