Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup sriracha sauce
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced (optional)
Special equipment needed:
- Large skillet or wok
- Measuring cups and spoons
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together honey, soy sauce, sriracha sauce, minced garlic, grated ginger, and black pepper.
2. Cut chicken breasts into bite-sized pieces and add them to the mixing bowl. Toss to coat the chicken with the sauce.
3. Heat olive oil in a large skillet or wok over medium-high heat.
4. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned.
5. In a small bowl, mix cornstarch and water until smooth.
6. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
7. Remove from heat and sprinkle sesame seeds and sliced green onions on top (optional).
8. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 9g
Carbohydrates: 38g
Protein: 30g
Sodium: 1250mg
Sugar: 32g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- If you don't have sriracha sauce, you can use hot sauce or chili paste.
- You can use vegetable oil instead of olive oil.
- You can use arrowroot powder instead of cornstarch.
Variations:
- You can add vegetables such as bell peppers, onions, and broccoli to the skillet.
- You can use different types of meat such as shrimp or beef.
- You can adjust the amount of sriracha sauce to make it less or more spicy.
Tips and tricks:
- Marinate the chicken in the sauce for at least 30 minutes for more flavor.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- If the sauce is too thick, add a little bit of water to thin it out.
- Garnish with fresh cilantro for extra flavor.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken in a bowl with rice or noodles and garnish with sesame seeds and green onions.
Garnishes:
Sesame seeds, sliced green onions, fresh cilantro
Pairings:
Rice, noodles, steamed vegetables
Suggested side dishes:
Fried rice, stir-fried vegetables, egg rolls
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the chicken is not cooked through, cook for a few more minutes until it is no longer pink in the center.
- If the chicken is too dry, add more sauce to the skillet.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Honey garlic chicken is a popular Chinese dish that has been adapted to different cuisines around the world. The addition of sriracha sauce adds a spicy kick to the sweet and savory flavors.
Flavor profiles:
Sweet, savory, spicy
Serving suggestions:
Serve the chicken with rice or noodles and steamed vegetables for a complete meal.
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Region: Chinese