Sticky Honey-Soy Chicken

I make a lot of chicken in this house. It’s better for our bodies and the only beef The Hubs likes is steak. Pork I’m still working on (it’s usually too dry and over cooked). I can and will start incluing more fish. overall, though, that leaves us with chicken. Chicken several times a week can get sooo boring. How do you mix it up, making it interesting? By constantly being on the lookout for something different, even if it’s a little tweek here or there. While this chicken is similar to many other chicken recipes, especially using soy, this one has a secret ingredient. It’s hidden right there in the name, honey. In this instance, I used the honey at the end, to add a sort of glaze. This locked in the flavors and added a very nice, sweet finish. Served over rice, a pretty perfect meal.

Ingredients:

2 Lbs boneless, skinless chicken thighs
1 cup low sodium soy sauce
1 Tbs fresh grated ginger (I use Gourmet Garden’s Ginger Paste)
2 cloves minced garlic (Pre-minced can save a few minutes in prep time)
Kosher salt and fresh ground black pepper
2 Tbs olive oil
2 Tbs butter
1/2 cup honey

Preparation:

Mix together soy sauce, ginger, and garlic. Add chicken to a gallon zip-lock bag, pour in sauce. Allow to marinade from 30 minutes up to 2 hours.

Remove chicken from marinade, season with salt and pepper. In a sauce pan, over medium-high heat, melt butter in olive oil. Grill chicken on medium-high heat for about 10 minutes each side. The last 2-3 minutes each side, brush with honey butter mixture.

Serve with sticky rice topped with teriyaki sauce (recipe to follow).

Wine Pairing Suggestions:

Gewürztraminer
Grüner Veltliner
Riesling

Serves 4

Total time: 40 minutes

  *Derived  from Tyler Florence at Cooking.com

Crispy Chicken Bites

You know how sometimes in life you just happen upon something and it turns out to be so amazing you are STILL talking about it?  Like the “Cowie” that I bought for my niece when she was two.  Cowie is a stuffed Precious Moments cow that I bought on the clearance table outside of a Hallmark store. I know I didn’t pay over $5 for him (if even that), and I had no idea the impact Cowie was going to have on Alyssa.  Lys immediately started carting Cowie everywhere with her.  I can’t tell you how many times my sister had to turn the car around because Lys had forgotten Cowie somewhere.  How Cowie was in Lys’s backpack through each and everyday as she navigated elementary and junior high school.  Well, Lys is now in high school.  I don’t think Cowie is still tucked away in her backpack, and I know that’s because my sister cannot repair Cowie anymore.  He’s too thread bear and been repaired too many times before.  So, Cowie rests at home now, waiting for the moment Lys will get home and hold him in her hand again. This recipe, admittedly somewhat less dramatic, is like that amazing purchase you make and can’t get over.  When I found this recipe, I read it, I rolled it around in my mind.  Thinking of ways to make it mine. This dinner was THE dinner of the week, if not the month!

Ingredients:

For the Sauce:

3 cloves garlic
1/3 cup honey
2 Tbs soy sauce (I always opt for low sodium)
2 Tbs barbecue sauce (check out Sweet Baby Ray’s Original)
1 tsp fish sauce
1 tsp white wine vinegar
1/2 cup water

For the Chicken:

1 lb boneless / skinless chicken thighs, cut into bite size pieces
1/2 cup flour
3 eggs
1/2 cup panko
Oil for frying

Preparation:

To make the Sauce:

Add all sauce ingredients to a small saucepan and bring to a boil.  Reduce heat and simmer until sauce starts to thicken. Set aside until the chicken is done.

To make the Chicken:

Add flour to a gallon Ziploc bag.  In a small, shallow dish (I usually use a Tupperware type dish), whisk eggs together.  In a second gallon Ziploc bag, add the panko.  To bread chicken, first add several pieces to the flour.  Shake your money-maker for all it’s worth!  Then dip the chicken in whisked eggs.  Finally, add chicken to panko Ziploc bag and again, shake it.

Add oil to a large, nonstick frying pan. Heat to medium high. Cook chicken in batches for 6-8 minutes or until golden and crispy. Chicken should be cooked through.

To Assemble:

Add cooked chicken back to pan and pour sauce over, coating chicken thoroughly.  Serve over rice and enjoy!

Wine Pairing Suggestions:

Albariño
Chenin Blanc
Fume Blanc
Pinot Gris / Pinot Grigio
Sauvignon Blanc

Serves 4 small portions. For lunch tomorrow, double the chicken and adjust everything else

Total time:  About an hour and half

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*Derived from Nora Rušev

Honey Soy Roasted Chicken Thighs

Chicken thighs are so easy to work with.  And always are juicy.  I always make sure I’ve got a ready supply in my freezer.  And this is easily one of those “what do I make tonight?” recipes.  If you plan ahead, you can marinate these in the refrigerator while you are toiling away in the office, or you can simply marinate them when you get home and are getting the sides ready.  This recipe is so versatile, you can easily serve with either rice or potatoes.  A green salad.  Maybe a veggie or two, and I’d call it dinner!  Enjoy!

Ingredients:

3 Tbs olive oil
3 Tbs low sodium soy sauce
5 Tbs honey
4 cloves garlic minced (time-saving tip: use pre-minced, such as Spice World)
½ tsp ground ginger (time-saving tip: use ginger paste, such as Gourmet Garden)
½ tsp fresh ground black pepper
3 Lbs chicken thighs (feel free to sub your preferred chicken meat)
Salt to taste

Preparation:

Preheat oven to 425°.  Mix everything, except the chicken, in a large zip lock bag.  Add chicken, be sure to mix it around in the bag so each piece is thoroughly coated.  Place bag in the refrigerator until ready to cook (this can either be all day while at work, or simply while getting the rest of the dinner going.  I did not marinate mine all day and it was still wonderful!)

When ready to cook, coat baking dish with nonstick cooking spray.  Place chicken, skin side up, in baking dish and bake for 25 minutes.  Turn chicken over and continue to cook additional 15 minutes.  Turn chicken once more to skin side up and bake a remaining 10 minutes, to crisp the skin.  Serve with either potatoes or rice.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris / Pinto Grigio
Pinto Noir
Sangiovese
Sauvignon Blanc

Serves 6

Total cook time: About an hour

Honey Soy Roasted Chicken

Honey Soy Roasted Chicken

*Courtesy: shewearsmanyhats.com

Honey Walnut Prawns

I love Honey Walnut Prawns. I love them so much I even remember the first time I put one of the tasty morsels in my mouth, “Where have you been my whole life? Why have I not experienced you until now, my sweet little prawn?” Adding to the  mix, we are one prawn loving family. The only caveat is that some restaurants use too much mayonnaise. Maybe it’s because mayonnaise is relatively cheep. Maybe it’s because the chef of that particular establishment really likes mayonnaise. If I can taste the mayonnaise and have a conscience understanding that my prawn is dripping with it, I’m not likely to eat it. I can handle mayonnaise if I don’t put too much thought into it. This recipe does the Honey Walnut Prawn justice and makes me want to eat in more often!

Ingredients:

1 cup vegetable oil
1/2 cup sugar
1 cup walnut halves (I, as always, used what I had on hand which was walnut pieces. Daniela gave them a hearty thumbs up after they had cooled)
1 ½ tsp honey
1 ½ tsp condensed milk (personally, I think this is the secret ingredient. SSSHHHHHhhhhhhh)
1 lb medium shrimp, peeled & deveined
Kosher salt and freshly ground black pepper to taste
1 egg beaten
1/2 cup cornstarch

Preparation:

Heat 1/2 cup water in small saucepan and bring to boil. Add sugar and stir constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to parchment paper lined flat surface to cool.

In a small bowl, whisk together mayonnaise, honey, and condensed milk. Set aside.

Heat vegetable oil in large nonstick skillet over medium-high heat.  Season shrimp with salt and pepper to taste.  Dip shrimp into egg mixture, being sure each prawn is well-coated. With cornstarch in a ziplock bag, add shrimp and gently shake to coat.

Add 8-10 shrimp to the heated skillet at a time. Fry until golden brown and crispy. Transfer to paper towel lined plate.

When all shrimp are cooked, combine shrimp and honey mixture. Gently stir to coat completely. Serve immediately over steamed rice and topped with walnuts.

Wine Pairing Suggestions:

Blanc de Blanc
Chardonnay
Fume Blanc
Sauvignon Blanc
Viognier

Serves 4 (small portions)

Total time: 30 minutes

Honey Walnut Prawns

Honey Walnut Prawns

*Derived from Damn Delicious