I’m quite a big fan of eating… have I made that obvious yet? I love food. And I love cooking (when it turns out well, that is). I’m particularly fond of flavourful, “foreign” dishes. One day I was struggling to decide on what to make for dinner, but I had a lot of chicken, veggies, and soy sauce to use, and the thought of making a stir fry sounded a little boring. My trusty friend Google churned out some soy chicken recipes that involved a lot of honey and garlic – both of which I love, so I decided to create this honey garlic chicken recipe.
This dish turned out far better than I expected. Not to toot my own horn or anything but it tastes like it’s straight out of a Westernized Asian-style restaurant.
This recipe serves 4 very hungry people/big people or 5 normally hungry people/small people. You can obviously add any other vegetables that you wish, and increase the quantities if you’re feeding more people – just make sure you cook it for a longer period of time!
Ingredients:
- 2 heads of broccoli – chopped
- 1.5 red or green peppers – chopped
- 2 carrots – peeled and cut into half circles
- 2 chicken breasts
- 1/2 can mini corns
- 5/8 cup honey – divided into 2
- 4 tbsp soy sauce – divided into 2
- 1 tbsp garlic powder – divided into 2
- 1 tsp red pepper flakes
- 2 tbsp olive oil – divided into 2
- 3/4 cup rice (any rice is fine – I used brown)
How to:
- Line a large glass dish with tin foil and preheat oven to 380 degrees
- Place chopped vegetables in the lined dish
- Mix half the honey, soy sauce, garlic powder, and olive oil into a separate dish, as well as the red pepper flakes – mix well and then pour over the vegetables – gently mix the veggies so they’re all coated in the sauce
- Now mix the other half of the honey, soy sauce, garlic powder, and olive oil together and chop the chicken breast into the mixture – mix thoroughly and pour chicken and remainder of sauce into the veggie mix (if you have time you can even let the chicken marinate for 30 mins before putting in with the veggies)
- Give the chicken/veggie/sauce mixture another toss to make sure everything is coated
- Put into oven and set timer for 45 mins – stir at 20 minutes
- While that is cooking, start your rice – cook how you normally would (1 rice:3 water ratio – top water up if needed)
- Upon taking the chicken mix out of the oven – let sit for 10-15 minutes, and then stir the rich into the mixture
You can then eat it straight away, or like we do – let it sit overnight so all the flavours become more enhanced and the sauce becomes more sticky than liquid.
Until next time
xx