What do you get when you cross honey and garlic with chicken, rice noodles, and fresh veggies? An amazingly light, easy to make, delicious meal. This is the perfect weeknight dinner solution.
A cast iron skillet is the secret to this dishes success. This Honey Garlic Chicken is a two step cook process. A sear and a bake. Cast iron allows you to do this in the same dish. A perfect heat conductor, the results using your cast iron are incredible. Crisp outside, juicy inside. You can’t go wrong with it.
I like to kick up the flavour profiles in this dish and play with some sweet and sour. Pickled Gin Cucumber is a fun additive to the dish, however regular cucumber works well too.
1 package rice noodles cooked via package directions
1/2 cup Gin pickled cucumber / or regular cucumber finely sliced
2 cups chopped romaine lettuce.
1 cup bean sprouts
1 lime
1 medium carrot grated (or honey ginger pickled carrots for added flavour)
2 green onions minced
1 tsp black sesame seeds
cilantro (opitonal)
Instructions
Preheat your oven to 400°
Using a cast iron pan, heat the peanut oil until you can feel the heat when you hover your hand over the pan.
Sprinkle the chicken pieces with salt and pepper on both sides. Add to the pan skin side down and brown for about 5 minutes. Flip, and brown the other side for another 5 minutes.
Turn off the heat on pan.
Meanwhile, mix the honey, water, balsamic, soya sauce, garlic, and chicken stock. Pour over chicken and place chicken in the oven. Bake the thighs for roughly 25 minutes until the internal temp registers 165. Boneless chicken breast, about 10-12 minutes.
Assemble the noodles, romaine, bean sprouts, green onions, cucumber, and carrots in 4 bowls.
Remove the cooked chicken from the oven. The sauce should have thickened and the chicken should be nice and brown. Slice each one and place on top of the noodles. Drizzle with the pan sauce. Sprinkle with black sesame seeds and cilantro. Add a lime wedge and serve.
adoptedtomato
