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Honey Garlic Chicken


4 Garlic Cloves
1 t Olive Oil
2 T Butter, divided
2 Chicken Breasts, cut into bite size pieces
1/4 C Water
2 T Honey
2 T Soy Sauce
2 T Chicken Stock Concentrate
Hot Cooked Rice, Optional

Place garlic cloves on foil. Drizzle with olive oil. Season with salt and pepper. Cinch into a packet. Roast in 425F oven for about 15 minutes.

Meanwhile, pat chicken dry with paper towels. If the chicken breasts are large, cut up into bite size pieces. Season with black pepper and seasoned meat tenderizer.  Melt 1 T butter in a pan. Add chicken, cover, and cook until chicken is done and 165F. Remove lid and cook until the liquid has evaporated and chicken is starting to caramelize. Remove from pan and keep warm.

In a small bowl, combine 1/4 C water, Honey, Soy sauce, and chicken stock concentrate. When the garlic is done in the oven, add to the pan and mash. Bring to a simmer and cook, stirring constantly until reduced and a sticky glaze forms. Turn off heat and stir in 1 T of butter until melted.

Return chicken to pan and toss to coat. Serve over rice and pour over any remaining sauce.

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