Here’s another nice and easy recipe to make. It’s a lot like a teriyaki chicken, but I don’t think that the soy sauce flavour is quite as strong in this one. Also, don’t be turned off by the kick, it’s really completely up to you. It comes from a little bit of hot sauce, and a good hit of fresh ginger. Pull pack on one or both of them, and the kick is gone. Feel free to crank either of them up too if you’d like.
Oliver was even happy to eat this. My child is weird though, and tends to prefer things with more flavour. Don’t get me wrong with that, I’m not complaining. Bo prefers everything ridiculously plain, so having Oliver lean more toward my team ensures that I get to cook more interesting food.
I know that I mentioned this was easy, but I should stress that more. Cooking time is less then twenty minutes, and prep time is less then ten, which means on the table in less then 30 minutes. Throw some plain white rice on the stove when you start and you’ve got a whole meal in 30 minutes.
I guess I should get to the cooking now, shouldn’t I?
First off, put the brown sugar, honey, soy sauce, finely grated fresh ginger, minced garlic and hot sauce in a small bowl.
Whisk it together, then set it aside.
Now, cut your chicken breasts into slices about half an inch thick and pound out to make even. Then season both sides with salt and pepper.
Lightly dredge the chicken slices in flour.
Heat a little bit of oil in a pan and cook the chicken on med-high heat until nicely browned on each side. Don’t over crowd the pan, you should do this part in two batches.
This is the colour you’re looking for before you flip them. It’ll take about 3 minutes per side.
Set the first batch of cooked chicken on a plate, then repeat with the second batch.
When all the chicken is cooked and on the plate, add the sauce to the pan and crank up the heat to high for about 30 seconds, until you get a nice rolling boil going. Note that before you add the sauce you should give it another quick whisk because the sugar probably have settled back down on the bottom.
Now, add the chicken back to the pan.
Start tossing it with the sauce. I just use a wooden spoon for this. Cook it, tossing fairly constantly, until the sauce has thickened up and is sticking really well to the chicken, about 2 minutes.
Beautiful! I like to top it with a few cashews chopped up, but that’s completely optional.
Did you say closer? Alright….wait closer still?
Ok, but only if you promise to ignore that stray chive.
Here’s your printable:
- 1 tbsp brown sugar
- 2 tbsp honey
- ¼ cup soy sauce
- 2 tsp freshly grated ginger (use a rasp grater)
- 2 tsp minced garlic
- 1 tbsp hot sauce
- salt and pepper to taste
- ¼ cup flour to dredge chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp vegetable oil
- 2 tbsp chopped cashews
- In a small bowl whisk together the brown sugar, honey, soy sauce, ginger, garlic and hot sauce. Set aside.
- Slice your chicken breasts into ½" strips then pound to an even thickness. Season each side with salt and pepper, then lightly dredge with flour.
- Heat the oil in a large skillet over med-high heat, then add half of the chicken pieces. Cook until nicely browned, then flip and repeat on the second side. This takes about 3 minutes per side. Remove chicken to a plate, then repeat with the second bath of chicken. Remove this chicken to the plate when finished as well.
- Give the sauce one more quick whisk, then add to the now empty skillet. Turn the heat to high and bring to a boil for about 30 seconds. Return the chicken to the skillet and toss with the sauce, cooking and tossing until the sauce and thicken up and generously coats the chicken.
- Plate and top with chopped cashews if using.