Lately I am obsessed with using honey in my cooking. It’s such a superstar ingredient and I just love how delicious this Honey Garlic Chicken is despite how quick & easy it is to make. It’s the perfect recipe for busy cooks who want something delicious and satisfying without spending too much time on it.
If you don’t have green beans or you fancy an experiment you could absolutely throw some other vegetables into this. Edamame, baby corn, broccoli, peas or maybe some sugar snap peas could work. Feel free to experiment, but this is how I make it and it will get you started.
When it comes to the cashews, I haven’t given an exact measurement because it’s really down to preference. I like a lot of cashews on a dish like this while others might prefer only a small few. It’s also one of those things where you can just use what you have left – it won’t go all wrong if you only have a couple left at the end of a bag. The idea here is texture – they give a nice little crunch and they’re perfect for picking up the sauce that’s left in the pan at the end. As a substitute, I wouldn’t think twice about using some flaked almonds or plain peanuts instead if that’s all I had.
However you choose to prepare the recipe, Honey Garlic Chicken is a delicious, flavourful and quick meal option to get on the table. It also makes the perfect bowl food to enjoy on the couch with some TV after a long day. Let’s get started!
Serves 2
Ingredients
- 200g fine green beans
- Salt & pepper
- 2 tablespoons vegetable oil
- 320g chicken mini fillets (chicken tenders)
- 2 tablespoons cornflour
- 2 tablespoons dark soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 4 cloves of garlic, peeled & grated
- Pinch of dried chilli flakes
- Small knob of ginger, peeled & grated
- 250 – 300g package of microwave sticky rice
- 2 small handfuls of cashews to serve
- Put a pot of salted water on to boil and add the green beans. Cook them until they are the consistency you like or perhaps just under how you like them. I like mine really soft, so I cook them for about 20 minutes, but if you’d like them al dente they won’t need too much time at all. When the beans are done, remove them from the heat, drain them and keep them covered to stay warm.
- Season the chicken mini fillets with salt & pepper and then coat them in the cornflour. Add the vegetable oil to a frying pan on medium-high heat and fry the chicken until it’s cooked through and golden on both sides. This should take about 10 minutes or so depending on the thickness of your chicken pieces.
- While the chicken is frying, you can make the sauce. Add the dark soy sauce, honey, lemon juice, garlic, ginger and chilli flakes with 2 tablespoons of water to a bowl or jug and stir to combine.
- When the chicken is nice and bronzed, add the sauce to the pan and stir to coat the mini fillets. Continue cooking, stirring regularly for about 5 minutes until the sauce is piping hot, clinging to the chicken pieces and looking very thick and gooey.
- Just before serving, microwave your rice according to the packet instructions and add the beans to the frying pan and toss to coat as much as possible. Divide the rice between two bowls or plates. spoon the beans on top of the rice, followed by the chicken, spooning any little bit of sauce over the chicken.
- Place the pan back onto the burner on high heat and add the cashews. Toss them around the pan and they will pick up anything left from the sauce as they roast and begin to look almost candy coated. Cashews will burn, so it’s important to continuously move them around the pan with a wooden spoon and don’t leave them on the heat for much more than a minute or two. Sprinkle the cashews across the top of the two dishes and serve hot.
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