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TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
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Equal parts tangy and sweet, this sticky chicken will blow you away! Imagine this flavor explosion: honey, lime, soy, sesame, garlic, onion, and cilantro. Your palate is hit from all angles - yet this gluten-free dish is made with pantry staples and ready in 20 minutes!
Look how gorgeous that chicken is! That glossy chicken isn't just brown from the hot skillet, that's true caramelization going on! The sugar in the honey turns sweeter and darker as it cooks, and adds the perfect balance and depth to the salty-tangy sauce.
And I'm not kidding about this being a "pantry staple" dish. Honey, soy sauce and sesame oil are easy, common ingredients. The cilantro, onion and garlic are probably already in your spice rack. The mirin is sold next to the soy sauce, but if you don't have it, you can use vermouth or white wine (or leave it out).
I used chicken breast meat for this dish, but you could also use super-affordable chicken thigh meat.
I like to serve this chicken and sticky sauce over rice or Asian noodles so we can lap up every drop. I recommend you do the same - and you'll still have a gluten-free meal!
Honey Lime Teriyaki Chicken
3/4 cup chicken broth or water, divided
1/4 cup honey
1/4 cup soy sauce
1 tablespoon fresh lime juice
1 tablespoon mirin (Japanese rice wine), or vermouth, or white wine
1 teaspoon sesame oil
1 teaspoon dried cilantro
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and ground black pepper
1 tablespoon peanut oil or vegetable oil
1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
1 tablespoon cornstarch
Cooked rice or noodles for serving
Chopped fresh cilantro for serving, optional
Chopped green onions for serving, optional
Instructions:
In a small bowl, whisk together the broth, honey, soy sauce, lime juice, mirin, sesame oil, dried cilantro, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 5 minutes, until browned on all sides. Add the broth mixture and bring to a simmer. Simmer for 5 minutes, until the chicken is cooked through.
Dissolve the cornstarch in the remaining 1/4 cup of broth. Add the mixture to the pan and bring to a simmer. Cook for 1 to 2 minutes, until the sauce thickens.
Spoon the chicken and sauce over rice or noodles and top with cilantro and green onions (if using).
Serves 4
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