Though it contains no traditional Asian ingredients, this dish was inspired by a new favorite from our local Chinese restaurant, and I think the finished product pretty closely approximates the original. Since it was designed for hotel-room cooking, it's also probably one of the easiest and simplest recipes I'll ever share - so let's get on with it!
Annnnnd... the plastic plate is back! |
Four Ingredient Tangy Honey Chicken
serves two
2 chicken breasts (or 8 oz chicken), cut in 1-2 inch chunks and sprinkled with ground black pepper
2 Tablespoons Thick Worcestershire Sauce*
1 Tablespoon honey
1/4 -1/2 cup water
*If you don't have the Thick variety, you can blend 2 Tbs regular Worcestershire Sauce with 1-2 Tbs flour. Just be sure to add slowly to avoid lumps!
In a small bowl, combine honey, Worcestershire Sauce and 1/4 cup water. Set aside. In a large frying pan, heat a small amount of oil (olive oil works great, but we also loved trying it with coconut oil!) over medium heat. Add chicken and cook until no longer pink inside. Pour blended sauce over chicken and stir to coat. Sauce should be somewhat watery. Cover and reduce heat to medium-low. Continue to cook until sauce is reduced - it should thicken and coat the chicken like a glaze. If desired, add additional water to deglaze the pan for a richer flavor (I usually do this once or twice) before reducing sauce again. Serve with stir-fried veggies and rice. Enjoy!
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