This honey sticky garlic chicken recipe is brought to you by two online recipes, and my awful cold. I can barely talk, so I wanted something spicy and zippy to clear my head. But, since I’m not feeling well, it also had to be pretty easy. And only use pantry ingredients, since I’m not going out unless I absolutely have to! I was stuffy before I ate this, but not after! Yay!
I found two recipes online that were not quite right on their own, so I combined them. The first one was a bit bland. The second required boneless breasts and said to dip the chicken in eggs and panko and then bake. I never buy chicken breasts (no flavor), I didn’t want to bother deboning the chicken thigh I had, and I sure wasn’t in the mood for all that dipping and cleanup. Four bowls! No no no.
So, this chicken dish is super-simple to make. Just brown the chicken, and make a quick sauce. The honey and rice vinegar add a touch of sweetness, while the garlic, chili garlic sauce, and a bit of jalapeño pepper add a spicy kick (just perfect when you have the creeping crud). You can adjust the heat downwards by using sriracha instead of the chili garlic sauce and substituting bell pepper for the jalapeño. Then there’s sesame seeds for a bit of crunch.
Another option is to toss in some fresh or frozen veggies while the chicken is cooking. That makes it a heartier meal, and adds some extra color and vitamins. Also good for colds. A more colorful plate somehow looks tastier, I think..
Honey Sticky Garlic Chicken Substitutions and Variations
- Add broccoli, snow peas, bok choy, or other veggies to the chicken about half way through the cooking process (fresh) or 15 minutes in (frozen)
- Add extra chiles
- If you don’t have rice vinegar, try apple cider vinegar (you want something with sweetness to balance the tartness)
- If you have time and patience, cut the chicken up, dip in egg, and then in panko crumbs