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© 2015-2020 Vanessa Pascale  All rights reserved.

My recipe for Honey Garlic Chicken, plus everything I cooked this past week

March 24, 2020

Being quarantined at home for the past week has inspired me to cook even more. I tried a few new recipes and baked a tried-and-true dessert with the help of my man’s 12-year-old twin boys, who are also foodies.

 

Our apple turnovers. The boys did such a great job!

 

I also played the game: what can I make with the ingredients I have in my fridge / pantry? The result was, surprisingly, a success. Here it is!

 Tomato Mozzarella Bruschetta & Honey Blue Cheese Toast

 

 

Since we had the boys this week, I tossed in a few extra goodies: banana splits, Pillsbury Cinnamon Rolls, chocolate chip muffins, and Ghirardelli Caramel Turtle Brownies. I love when they’re here because they love food as much as we do and like to help me out in the kitchen. 

 

 Banana Splits, apple turnovers, cinnamon rolls 

 

 

Garlic Butter ramen noodles with a soft boiled egg, mushroom, & zucchini 

 

 

 Crustless three cheese bacon quiche

 

 

My favorite dish that I made this past week was my Honey Garlic Chicken. This was my first time making this and it was so good. When I can’t find a recipe from a professionally-trained chef (I rarely trust no-names and reviews) that sounds good to me, I look over several recipes and take a little bit from each recipe to create my own, then I taste test and adjust (add more of this or that) until it’s perfect. Well, I was very happy with how this dish turned out and can’t wait to make it again. Here it is!

 

 

 

HONEY GARLIC CHICKEN 

 

Ingredients

1 lb. chicken breast, boneless and skinless 

1/4 cup flour (for dredging)

4 tbsp butter 

2 garlic cloves, minced

1.5 tbsp white vinegar

3-4 tbsp soy sauce

1/3 cup honey 

1 tbsp hoisin sauce

Salt & pepper

Toasted sesame seeds

Sliced green onions

 

Instructions

 

Cut the chicken breasts into 2-inch chunks. Sprinkle with salt and pepper, then coat chicken in flour --shake off excess. Melt 3 tbsp of butter in a large skillet over med-high heat (reserve 1 tbsp butter for later). Place chicken in skillet and cook for 3-4 minutes, until golden. Cook the other side for another minute. Make room in the pan and add garlic and top with the remaining butter. Cook garlic in butter for 1 minute, then add vinegar, soy sauce, hoisin sauce, and honey. Stir to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened. Make sure to stir, to coat chicken evenly. Add ¼ cup of water and stir. Remove from the stove immediately. Serve with white rice. Sprinkle with toasted sesame seeds and sliced green onions.

 

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