Asian, Chicken, Cooking

Week 14: Baked Honey Garlic Chicken

After a busy weekend, and no motivation to grocery shop, I figured this weeks meal needs to be something easy and made with ingredients I already have. When I came across this recipe for Baked Honey Garlic Chicken, it was easy to make (check), but unfortunately I didn’t have the main ingredient…chicken breasts. So close, and off to the store I went!

Aside from having to make a trip to the grocery store, this meal was exactly what I wanted. It was filled with flavor, very easy to make and the left overs were just as tasty!

The recipe called for 3 chicken breasts, but I decided to buy 6 thin chicken breasts. When have extras ever been a problem?!? Never! There is something called a freezer and mine has so many left overs in it that I should probably stop cooking and start eating…

Anyways… back to the meal. I prepped this dish by cutting up my 6 chicken breasts into 1 inch chunks, scrambling 3 eggs in one bowl and pouring breadcrumbs into another. I kept the breadcrumbs out and just kept adding more to the bowl as it got low. I then lined a baking sheet, and preheated the oven.

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With everything prepped, it was time to bread. Dipping the chicken into the egg, then into the bread crumbs and then place on the baking sheet. I followed that three step process until all of the chicken was coated and the oven was fully preheated. Now it was time to bake these culinary masterpieces… okay these chicken nuggets.

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While the chicken baked, It was time to make the the super simple sauce. The recipe said sriracha was optional, but I added it, and it provided a perfect and not overpowering kick.

When the chicken was done baking, I tossed half of it in the sauce making sure it was fully coated, and froze the other half with no sauce on it. I can use these breaded chicken pieces for anything!

With the first half coated, I then poured them back onto the baking sheet, drizzled honey on top of them, sprinkled with sesame, and then placed them back into the oven for another 5-10 minutes. The sauce made the breading a little soggy, so I figured rebaking would crunch them back up.

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Once done, I served the baked chicken with a quinoa brown rice mix, and sautéed broccoli. I sautéed the broccoli in olive oil and a little bit of salt. The sauté process really brought out the vibrant green in the broccoli making the dish more ascetically pleasing.

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This dish was so tasty, and not too heavy like a lot of breaded foods can be. This may become a new go-to meal when we have a hankering for some asian inspired cuisine.

-R-

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