This is one of my absolute favorite new recipes for chicken! Every person in my family likes it which means it is a total success in my book. We've grilled it and seared it on the stove, and both ways work very well. It fits the cheap, easy, and tasty bill. I even like the leftovers -- and I do NOT like reheated chicken. (Something happens to the flavor in re-heated chicken, and it just makes me yak.) Please try this recipe and tantalize your tastebuds!
HONEY-SOY CHICKEN
Serve with Veggie Stir-Fry and White Rice
6 chicken breast
2 cloves garlic, pressed
2/3 cup soy sauce
2/3 cup honey
1/2 cup vegetable oil
1/2 tsp black pepper
Skewers (optional, soak in water for 20 minutes if wooden)
If skewering chicken, cut chicken into 1' cubes. If leaving whole, pound thin or fillet. In a large bowl or ziploc bag, whisk together oil, honey, soy sauce, garlic, and pepper. If grilling, divide marinade in half and save one half for basting. Place chicken in remaining marinade and refrigerate two or more hours, stirring occasionally to distribute flavor well.
Heat grill or pan to medium. Skewer chicken cubes if you're doing kebabs. Grill or sear on each side until chicken is no longer pink in the center, approx. 5 minutes each side (baste occasionally with reserved marinade if grilling). Meanwhile, stir-fry or grill veggies and prepare white rice.
Note: The sugar and soy in the marinade blackens the chicken (so good!), but be careful not to burn it. Flipping several times will help prevent burning.
VEGGIE STIR-FRY
1 onion
1 yellow squash
1 zucchini
1 red bell pepper
Vegetable oil
Skewers (optional, soak in water 20 minutes if wooden)
Chop vegetables to preferred size. Skewer if grilling, otherwise heat a small amount of vegetable oil in large pan or wok. Add veggies and cook/stir until crisp-tender. Season with salt and pepper if desired. Enjoy the fresh flavor AND the colors!
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