Honey Garlic Chicken Recipe

There’s no need to attain for the take-out menu with this healthy Honey Garlic fowl recipe on your returned pocket! Made with real entire meals and prepared in only 20 minutes, this savory hen stir-fry is an clean but epic dinner the entire circle of relatives will love! 

This sweet and savory pleasure can be to your belly in just 20 minutes – that’s quicker than shipping round these parts, and I will assure it’s cheaper too!

Honey Garlic Chicken Recipe
Honey Garlic Chicken Recipe

Many recipes for honey garlic bird include a few processed ingredients, in conjunction with extra sugar, and a flour batter. My model is a more healthy take at the classic that’s obviously gluten unfastened, soy loose, sugar free, and paleo-friendly – all with out sacrificing a piece of flavor!

This honey garlic fowl is a short, healthy stir fry that’s ready in only 20 minutes. Diced chook breasts are simmered with sliced carrots (or your preferred stir fry vegetables) in a easy honey garlic stir fry sauce that’s flawlessly savory with simply enough sweet and sour. It’s so clean, and so tasty, you’ll ditch the take-out menu for proper!

Honey Garlic Chicken Recipe

INGREDIENTS :

  • 1 tbsp olive oil, or coconut oil
  • 1.5 lb boneless skinless chicken breasts, diced into 1" cubes
  • 1/2 tsp sea or kosher salt
  • 1/2 tsp cracked black pepper
  • 2 large carrots, shaved and sliced into 1/2" coins
  • 2 scallions, thinly sliced
  • 1 tbsp sesame seeds
  • Honey Garlic Stir Fry Sauce
  • 6 tbsp coconut aminos
  • 1/4 c honey
  • 3 cloves garlic, smashed
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 tbsp cornstarch, or arrowroot powder for paleo

INSTRUCTIONS :

  1. Make the Honey Garlic Sauce. Combine the coconut aminos, honey, garlic, rice wine vinegar, sesame oil, and cornstarch in a blender. Blend until the sauce is smooth and the garlic is pulverized. 
  2. Heat a skillet over high heat. Add the oil and heat until it shimmers. Add the cubed chicken breast, sprinkle with salt and pepper, and toss in the fat. Saute, stirring occasionally, until no longer pink, 4-5 minutes.
  3. Add the carrots to the skillet, then pour in the honey garlic sauce. Toss the chicken and carrots and bring the sauce to a boil. Reduce the heat to medium and simmer until the chicken is cooked through and the sauce is a thick, golden brown. Stir the chicken and vegetables occasionally. Test the chicken for doneness using an instant read thermometer; it's cooked through once it reaches 165°F.
  4. Remove the honey garlic chicken from heat. Add the scallions and sesame seeds and toss to combine. 
  5. Serve the chicken over steamed white or brown rice, cauliflower rice, or your choice of noodles. Garnish with additional scallions and sesame seeds if desired and serve immediately. Leftover honey garlic chicken keeps in the refrigerator in a tightly sealed container for up to 5 days. 

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