Honey Chicken Recipe
When chicken and a sauce made with the honey and few other selected ingredients baked together this colorful and sweet dish comes out as a result; here honey assist the chicken to get the sweet flavor and sticky texture; using the best variety is important here; you can alter the quantities to suit your requirements.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 18 minutes
- 2 boneless and skinless chicken breasts
- 4 tablespoons of honey
- 1 tablespoon soy sauce (low sodium is preferred)
- 1 tablespoon lemon juice (freshly squeezed is preferred)
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 3 tablespoons of corn starch
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- Cooking spray
Preheat the oven to 350 degrees F; coat a heavy duty foil lined rimmed baking sheet with non stick cooking spray. Set aside.
Rinse the chicken under running water; dry off excess with paper towels; using a sharp kitchen knife cut each breast into half lengthwise, like cutlets.
In a shallow bowl mix 3 tablespoon corn starch with ½ teaspoon lemon zest and ¼ teaspoon black pepper. Stir the ingredients to combine well. working with one pieces at a time dredge each piece in the starch mixture; shake off any excess.
Heat olive oil in a skillet over medium-high flame. With the help of tongs carefully lower the marinated chicken pieces into the oil. If the skillet is not large enough to fit all the pieces in a single layer without crowding it, work in batches. Cook for 4 minutes 2 minutes per each side turning twice or thrice during the process until chicken turns golden brown and cooked through.
Combine 4 tablespoons honey with 1 tablespoon low sodium soy sauce, 1 tablespoon lemon and ¼ teaspoon crushed red pepper flakes in a bowl; whisk for 20 seconds until all the ingredients combines well.
Arrange the browned chicken on the prepared baking sheet; pour the honey mixture over the chicken; make sure to coat all the pieces with the mixture. Bake at 350 degrees F for 20 minutes basting the pieces once with the juices from the baking tray until chicken cooks through and juices run clear.
Take the tray out of the oven; transfer chicken to a serving platter; collect the dripping from the tray; serve chicken hot with rice and steamed vegetables.
Notes & Tips:
- To reduce the time use pre made cutlets instead of cutting a breast.
- Baking time varies according to the thickness of the chicken.
- To avoid scrubbing must line a foil in the baking sheet.
- Lemon juice can be substituted with lime juice.
- If you do not have corn starch replace it with all purpose flour or any available starches.