Wednesday, February 1, 2012

Honey Chicken

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2/3 c. honey
1/2 c. lime juice
2 T. soy sauce or coconut aminos
2 t. sesame oil
2 dried red peppers, crushed (~1 T.)

Combine all of the ingredients and heat over medium until the honey has melted.  The soy sauce acts as the salt and the red peppers are the pepper, so feel free to add more or less of these ingredients to taste.

I used about 10 chicken tenders and poured half of the marinade over the chicken and poke the chicken to allow the flavors to mingle.  Let this rest for about 30 min. (Set the rest of the marinade aside to serve with the meal and/or use as a dressing later.)

Place the chicken on a broiling pan. I don't have a broiling pan, so I just use cooling racks over a baking sheet. Bake it at 375* for about 12-14 minutes.  About every 4-5 minutes, I spooned over some of the marinade.  Since it was going to cook, I used the marinade that the chicken had been in, however the last time you coat it right before serving, make sure to use the fresh marinade so that it is not contaminated with raw chicken.  I served the chicken with green beans and coconut rice.  


Cut any leftover chicken up over some fresh romaine lettuce.  Use the remaining marinade as the dressing.  If you desire, saute some Ramen Noodles and almonds together for just a few minutes with some butter until golden and use them as the croutons on the salad.  Enjoy your leftovers as new meal!


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