Chicken

#HotSummerEats: Garlicky Hot Wings

~ lk529 ~ 13 Comments

HotSummerEatsWelcome to day two of #HotSummerEats hosted by Camilla of Culinary Adventures with Camilla.

Today’s recipe is the “hottest” one on my menu. I am highlighting the Garlic Goodness hot sauce created by the Intensity Academy. Intensity AcademyThere is so much flavor in this hot sauce – if you like garlic and you like a bit of heat do yourself a favor and order a bottle of this garlicky goodness. And then use it to make some wings!

I’d never made wings at home before and it’s something that I’ve always wanted to try yet was always too intimidated to do. Having to break up the wings made me nervous. When we were living in Florida, Stuart’s amazing friend, coworker, and adventurer teammate made the best buffalo wings. And now that we’re in Ohio I’m out of luck and need to make the wings myself! I’d watched David break down the wings enough times to feel confident that I could give it a shot. (That didn’t stop me from asking the butcher at Kroger if he could break them up for me. Apparently it’s against the law for them to process the packaged chicken any further. Boo.)

David does it right – he fries the wings then tosses them in buffalo sauce. I opted to bake my wings. I could pretend it’s so they’re healthier but really, it’s because I’m lazy and don’t want to deal with a pot of hot oil. To tell you the truth, these baked wings can’t compare to the fried version but I would definitely do them again! What I liked about the method I found for baking wings was that these wings get tossed in the sauce before they make their way under the boiler then brushed with extra hot sauce when they’re hot out of the oven. This method of baking the wings ensures that they’re full of flavor and still have that sauciness you associate with fried wings. (If you want extra sauciness, divide the sauce in half, toss the wings in one half of the sauce before baking and then toss the wings in the other half when they’re fully cooked. To do this with the Garlic Goodness you’ll need to buy two bottles or make half of the wings.) Feel free to fry the wings if you wish and toss them in this garlicky goodness.

Garlicky Hot Wings

Ingredients:

  • 6 chicken wings, tips removed and wings split to give 12 pieces
  • 1/2 C garlic hot sauce
  • 6 tbsp butter

Steps:

  1. Remove wings from the refrigerator and place in a bowl or resealable plastic bag.
  2. Melt butter in a small saucepan over medium heat. Remove from heat and whisk in the hot sauce and a pinch of kosher salt.
  3. Pour sauce over wings and toss to coat completely. Allow wings to marinate at room temperature for 20 minutes.
  4. Preheat broiler to high. Line a rimmed baking sheet with aluminum foil.
  5. Place wings on baking sheet, shake off some of the marinade, and broil 12 minutes. Flip and broil another 12 minutes.
  6. Melt 1/2 tbsp butter and mix with 1 tbsp hot sauce. Brush cooked wings. Serve hot.

*This recipe is adapted from http://www.thekitchn.com/how-to-make-buffalo-wings-in-the-oven-cooking-lessons-from-the-kitchn-211577*

Garlicky Hot Wings for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own

Sweet and Sour Chicken

~ lk529 ~ 2 Comments

Hey everyone! Stir Fry Day Friday is back! Well, sort of. Sweet and Sour Chicken isn’t exactly a stir fry, but it’s meat and veggies cooked in a pan and tossed in a sauce.. close enough, right?

Now that Lent is over our Stir Fry Day Friday theme can continue more regularly. While there are great shrimp and fish stir fries out there I much prefer stir fries made with meat!

There are a LOT of recipes on the internet that boast that they taste exactly like restaurant or take-out, and while all of them are delicious I’ve always found something to be missing – usually that extra bit of sweetness that makes take-out not the healthiest option.

This sweet and sour chicken actually tastes like take out! I was so excited. Stuart and I both went back for seconds – and thirds. I’m not sure if it’s really healthier – it might have less sodium and no MSG, but there’s still a good amount of sugar in this delicious sauce. I forgot to coat the chicken in cornstarch prior to frying so maybe I cut out half a calorie there? I was afraid I’d miss that take-out fried chicken texture but I didn’t! I even enjoyed the bell peppers, which aren’t my favorite vegetable. I used yellow and red because the green did not look good at the store that day – use whatever you like.

Sweet and Sour Chicken

Ingredients:

  • 3/4 C sugar
  • 1/2 C apple cider vinegar
  • 1/4 C ketchup
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp cornstarch
  • 2 tbsp canola oil
  • 1 lb chicken tenderloin, cut into bite sized pieces
  • 2 bell peppers, chopped (any color you prefer)
  • 1/2 onion, chopped

Steps:

  1. In a saucepan over medium-high heat, combine sugar, vinegar, ketchup, soy sauce, garlic powder, onion powder, S+P. Bring sauce to a boil.
  2. In a small bowl whisk the cornstarch with 2 tbsp cold water until smooth. Whisk into the sauce. Reduce heat to low and allow sauce to thicken.
  3. Heat oil in a large skillet over medium-high heat. Season chicken with S+P and brown on both sides. Add the veggies to the skillet and cook until just tender and the chicken is fully cooked.
  4. Add the sauce to the skillet and toss to coat. Serve with white rice.

*This recipe is adapted from Tiffany at http://lecremedelacrumb.com/2014/12/healthy-sweet-sour-chicken.html*

Sweet and Sour Chicken | Sew You Think You Can Cook

Weagle Weagle Chicken Salad

~ lk529 ~ Leave a comment

They always say you find things when you stop looking for them. Unfortunately you can’t trick that universal law into working faster!

A couple of weekends ago we had some friends over for game night. As is customary before company arrives the house becomes cleaner in ten minutes than it does all week. Unfortunately, that rush also means things are relocated and forgotten about.

One of those things that needed to be removed from my kitchen counter was a sheet of paper with some recipes on it. (Normally I write my recipes in a notebook, but laziness kept preventing me from grabbing that notebook and bringing it back in the kitchen.) Two of the four recipes were originals! So you can imagine my frustration when I couldn’t find that piece of paper. I may or may not have had a mini meltdown.

I needed one of those recipes to participate in Weekday Supper. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. I participated last month with my Green Eggs and Ham. The theme this month is Wraps. Conveniently my New Year’s Resolution recipe for March was a chicken salad, and one that I hadn’t yet shared with my readers.

I couldn’t find the recipe in time to submit to the Sunday Supper Movement webpage and thankfully was relieved of my stress by a good blogging friend, Wendy over at A Day in the Life at the Farm. While I don’t know Wendy personally, I feel like I do! We both participate in numerous blogging groups – Sunday Supper, Secret Recipe Club, Blogger CLUE, etc. So please go check out her page today, I know she put in great effort at the last minute to cover for me.

I was going to post a Thursday Thoughts today instead and this would’ve been the end of the post (along with the photos). But as luck would have it, I found that piece of paper a couple of days ago! Yay!

I created this chicken salad in response to a call for a new flavor at Chicken Salad Chick. While my concept didn’t make it to the voting round we were very happy with the resulting recipe. Chicken Salad Chick is an amazing chicken salad restaurant in Auburn – and have expanded to multiple locations in the south. (My favorite flavor is the Fruity Fran with apples and grapes.)

I wanted to create a chicken salad inspired by Auburn and chose fruits that were orange and blue. I chose to use clementines instead of oranges because they’re not as wet and dried blueberries instead of fresh because they’re sweet, tart, and unique. I added a little celery because I like having a crunch in my chicken salads. (I think adding pecans would be great, too!) In the dressing I used agave instead of honey in case my little man gave it a taste.

I hope you give my recipe a try and let me know what you think!

An Original Recipe

Weagle Weagle Chicken Salad

Ingredients:

  • 2 C cooked, shredded chicken
  • 1/2 C halved clementine segments
  • 1/4 C dried blueberries
  • 1/2 stalk celery, very finely diced
  • 1 scallion, thinly sliced
  • 1/4 C mayonnaise
  • 1 tsp agave
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper

Steps:

  1. In a large bowl, toss together chicken, clementines, blueberries, celery, and scallion.
  2. In a small bowl, whisk together mayo, agave, vinegar, S+P. Add as much dressing to the chicken salad as desired.
  3. Serve on a sandwich, in a wrap, with crackers, or simply eat it with a fork!

chicken salad with clementines and dried blueberries from Sew You Think You Can Cook

Slow Cooker Chicken and Chorizo

~ lk529 ~ 6 Comments

Whenever you’ve seen chorizo on my blog in the past it’s always been the Mexican version. Even in recipes that originally called for Spanish chorizo. I’d never been able to find it before.

But now, I’ve found a store that sells it!

Friday mornings I go to a Mommy and Me yoga class and right next door is this adorable grocery store. The store has the most beautiful produce section, a fabulous butcher counter with sausages made in-store, and an outstanding bakery. After church we like to pick up some sausages and some salted focaccia rolls for lunch.

We found Spanish chorizo in the international aisle and Stuart really wanted to get it. I knew immediately of one recipe I’d use it in (I’m waiting for the perfect day to share that one, though). The leftover chorizo ended up in this slow cooker dish!

Slow Cooker Chicken and Chorizo

Ingredients:

  • 1 tbsp olive oil
  • 6 skinless chicken thighs (bone-in recommended)
  • 1/2 lb Spanish chorizo, diced
  • 1 red onion,diced
  • 2 leeks, sliced and cleaned
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 tsp coriander
  • 1 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1 can (14 oz) chopped tomatoes
  • 1/2 C chicken stock
  • 1/4 C cooking sherry

Steps:

  1. Heat olive oil in a large skillet over medium high heat. Sear the chicken thighs on all sides until golden. (Do this in batches if necessary.) Place chicken in slow cooker.
  2. In the same skillet, saute the chorizo for 3 minutes until it’s lightly charred. Remove with a slotted spoon and add to the slow cooker.
  3. Saute the onions and leeks in the chorizo oil and cook until softened. Add the peppers, coriander, thyme, and garlic. Cook until peppers are tender.
  4. Add the tomatoes, chicken stock, and sherry. Bring to a simmer. Season to taste with S+P and pour over the chicken in the slow cooker.
  5. Cook on LOW 6-8 hours.

*This recipe is adapted from Abbe at http://abbescookingantics.blogspot.co.uk/2013/12/slow-cooker-chicken-with-chorizo.html*

chicken and chorizo

Citrus Roast Chicken

~ lk529 ~ 6 Comments

I hope it feels like spring where you are. Here? Not so much.

Last week my in-laws were here to spend my sister-in-law’s spring break. Ohio isn’t quite the spring break destination that Florida used to be. On Sunday we drove down to Louisville to meet up with the entire family (my brother-in-law and his girlfriend, who live in Nashville, drove up). The weather was a little chilly, but the sun was shining. My mother-in-law and I enjoyed a long walk in a park with my son while the rest of the gang did the Mega Zips zip line tour in the Mega Cavern. They all had a blast.

But then it was back to Ohio, where the snow decided to come back down, the sun stayed behind clouds, and the weather never reached 40. Add coughs and colds all around and it was a fairly gloomy week. But, we were all together and there was a lot of good bonding time with my little man. Stuart and I don’t get to watch very many movies so we enjoyed our lazy couch time catching up on the latest favorites. (FYSA: The Imitation Game was worth all the hype.)

IMG_1957

If there’s one food that can make me forget about the dreary grey outside, it’s citrus. Slicing citrus into rings looks like sunshine in a bowl! And because my parents have lime trees in the backyard, any citrus really makes me think of Florida.

Break away from that candied ham and brighten up your Easter table this Sunday with this citrus roast chicken! Or if you can’t tear yourself from that ham might I suggest it for Mother’s Day?

Citrus Roast Chicken

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 1 cara cara orange
  • 1 lemon
  • 1 tangerine
  • 1 grapefruit
  • 1/4 C olive oil
  • 2 tbsp pomegranate molasses
  •  1 tsp ground allspice
  • thyme, for garnish

Steps:

  1. Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Thinly slice all of the citrus 1/8″ thick using a mandolin. Remove seeds. (I only used a couple slices of grapefruit, and half of the remaining fruits.)
  3. Place some citrus slices on the prepared baking sheet. Top with chicken, do not crowd the pan – use two baking sheets if necessary.
  4. In a small bowl, whisk together olive oil, pomegranate molasses, allspice, and S+P. Brush sauce onto the chicken.
  5. Bake 30-35 minutes, until chicken reaches an internal temperature of 160 degrees F. Baste with additional sauce halfway through cook time.

*This recipe is adapted from Sue at http://theviewfromgreatisland.com/2015/01/roasted-chicken-with-allspice-and-citrus.html*

citrus roast chicken | sew you think you can cook

Fried Lemon and Chicken Wraps

~ lk529 ~ Leave a comment

Here it is, the moment you’ve all been waiting for. Today I unveil my first New Years Resolution Original Recipe Creation! I developed Version 1 of this recipe on January 22nd. It was lacking a balance of flavor and the fried lemon wasn’t as successful as the fried tangerines in the Stir Fried Beef with Tangerines. I developed Version 2 on February 5. By happy circumstance a plan b (or would it be plan c?) the lettuce cups were transformed into a wrap. Applying mayonnaise to the wrap really provided the chicken mixture with that missing component. When you make this feel free to add your favorite sandwich toppings – tomato, lettuce, etc.

recipe development

In Version 1 I made a sauce using pomegrante molasses and honey. Wesley eating sew you think you can cookBut still the chicken mixture was too dry. I made a note to cook the ground chicken as if it were taco meat. So I added chicken stock. I also increased the herbs and added chopped onions, a serrano pepper, and garlic to help create a depth of flavor. In tasting the meat during Version 2 I was pleased. We decided that that pomegranate sauce wasn’t necessary – and I wanted to see if my son would try it – which I couldn’t do with honey in the recipe.

frying lemonsOne thing I knew for certain for this first recipe creation of the year was that I wanted to fry lemons. Version 1 I used regular lemons but they were still bitter. I decided to go on a search for Meyer lemons. I’m so glad I found them because they fried up much more nicely – I also increased the amount of cornstarch. The cornstarch created an almost tempura-like batter to the lemons. These lemons were amazing!

I still wanted to serve the chicken in lettuce cups. I still had the head of bibb lettuce from Version 1 but it was up against the back wall of the fridge and was frozen. I salvaged a couple leaves for photography purposes – and Stuart ate them. I almost put my serving in a pita pocket but decided instead on using a tortilla. Stuart stated that they still needed a sauce of some kind. I agreed and added mayo to my wrap. It was perfect! It’s amazing how something so simply can help to meld the flavors and give it “completion.”

I hope you give my recipe a try and let me know what you think!

An Original Recipe

Fried Lemon and Chicken Wraps

Ingredients:

  • 2 C + 1 tbsp vegetable oil, divided use
  • 1 meyer lemon, sliced in circles
  • 1 tbsp cornstarch
  • 1 shallot, chopped
  • 1 serrano pepper, seeds removed and diced
  • 1 clove garlic, minced
  • 1 lb ground chicken
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 C chicken broth
  • 4 tortillas
  • mayo

Steps:

  1. In a large skillet, heat oil over medium-high heat until it reaches 350 degrees F.
  2. Toss lemon slices in cornstarch. When oil has reached temperature fry lemons for 4 minutes. Remove to a paper towel lined plate.
  3. Remove oil to a heat proof container and carefully wipe out skillet. To the same skillet, add a fresh tablespoon of oil. Saute the shallot, serrano, and garlic until tender. Add the ground chicken and season with basil, thyme, S+P.
  4. When chicken is fully cooked add chicken broth and cook until absorbed.
  5. Cut fried lemons into quarters.
  6. Spread mayo on tortilla, add the chicken and some lemon slices. Optionally, add lettuce and tomato, or your other favorite sandwich toppings.

Fried Lemon and Chicken Wraps | Sew You Think You Can Cook

Chicken Chow Mein

~ lk529 ~ 2 Comments

Warning: This post contains meat.

I’m so sorry to post a meat dish on Ash Wednesday but tomorrow is the Chinese New Year AND #BundtBakers posting day. So that means my Chinese New Year dish needs to be posted today. Save this post for later because you’re going to want to celebrate with this stir fry recipe.

It seems this post is all about the apologies, but I have one more for you. I did not use bean sprouts. I really wish I could have – I noticed they were missing and the stir fry really needed that crunch they would have provided. I also would have liked to garnish with scallions, too! To still get the onion flavor I added white onion to the stir fry. So why the missing ingredients? There are two reasons. Reason #1: There was a recall on bean sprouts for salmonella. Reason #2: There was a snow storm approaching and the grocery store was missing quite a few ingredients – scallions being one of them.

I would really like to recreate this dish with the missing ingredients (and rephotograph). Even still, we enjoyed every bite of this Chicken Chow Mein – there wasn’t a single morsel leftover.

This recipe makes 2 servings.

Chicken Chow Mein

Ingredients:

  • 1 pkg (6 oz) Chow Mein Stir Fry Noodles
  • 1 large chicken breast, sliced
  • 1 tsp Chinese five-spice powder
  • 1 tsp Sriracha
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 5 oz bean sprouts
  • 1 scallion, sliced lengthwise
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Steps:

  1. Cook noodles according to package directions. Rinse under cold water and drizzle with a little seasame oil to prevent sticking.
  2. Season the chicken with the five-spice powder, Sriracha, and a dash of soy sauce. Coat them in cornstarch.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir-fry the chicken 3 minutes, or until cooked through. Add in the bell pepper and onion and cook until just al dente. Add the bean sprouts and scallion, cook for 1 minute. Add the cooked chow mein noodles to the stir fry along with the soy sauce and sesame oil. Season to taste with black pepper.

*This recipe is adapted from Ching-He at http://www.cookingchanneltv.com/recipes/ching-he-huang/chicken-chow-mein.html*

Chicken Chow Mein | Sew You Think You Can Cook

Braised Chicken Thighs with Cinnamon and Tomato

~ lk529 ~ Leave a comment

Alex Guarnaschelli is one of those Food Network stars that I would just love to meet. I stalk her instagram account and Facebook page to see everything she’s cooking up in the kitchen. My favorite posts are those in which she states her cravings – from bacon and pancakes, to ice cream and salad. I even follow the instagram account for her restaurant Butter. As if eating at her establishment wasn’t already on my bucket list, seeing photos of gourmet burgers, elegant breakfasts, and creative desserts makes me wish I could hop on a plane to NYC at the drop of a hat.

Two Christmases ago I received her first cookbook, Old-School Comfort Food: The Way I Learned to Cook. I’ve already shared her Breaded Chicken with Mustard and Sherry. Today I’m sharing another chicken dish. Alex titled this recipe Braised Chicken Legs with Ginger and Tomato. I’ve renamed it as you can see in today’s post title. I bought only thighs for this dish as a combination of thighs and drumsticks wasn’t available at my grocery store. I also found that the cinnamon flavor profile was stronger than the ginger. You might think it’s weird to cook chicken with cinnamon, but trust me on this one. No, trust Alex! She says:

“[My mom] edited an amazing Indian cookbook that made her revise the chicken tomato combo and add hauntingly flavorful spices like cinnamon, which evokes the sweetness of the tomatoes.”

I hardly ever cook with chicken thighs. My mom is a bone-less, skin-less chicken breast kind of girl and so that’s what I am also accustomed to, and what I usually buy when chicken is on my list. It’s easy. Because using dark meat isn’t something I’m exactly comfortable with, I’m never convinced I’ve cooked it completely. White meat is more obvious – zero pink and juices run clear. Dark meat doesn’t turn white. And when there’s a bone involved there’s usually some red/pink close to the bone which always makes me paranoid that I didn’t really cook it through all the way. I bought a giant pack of chicken thighs though, so there’s lot of practice in my future.

For this dish, I was really excited when my chicken skins were crispy after browning them. But then they get braised and that crispy skin is no more. Keeping the skin on the chicken though helps ensure that the meat won’t dry out.

Braised Chicken Thighs with Cinnamon and Tomato

Ingredients:

  • 2 tbsp canola oil
  • 4 bone-in, skin-on chicken thighs
  • 1/2 tsp red pepper flakes
  • 1 white onion, diced
  • 1/4 tsp cumin
  • 1″ piece of ginger, grated
  • 2 cloves garlic, minced
  • 1 cinnamon stick
  • 1 bay leaf
  • 3/4 C white wine
  • 1 can (14 oz) peeled whole tomatoes
  • 1 tbsp butter

Steps:

  1. In a large, high-sided skillet heat oil over medium-high heat.
  2. Season both sides of chicken with S+P and red pepper flakes. Add to the hot oil skin-side down. Brown for 8 minutes, flip and cook another 5 minutes. Remove and set aside.
  3. Add the onions and stir in the cumin. Cook 5 minutes. Stir in the ginger and garlic, cinnamon stick, and bay leaf. Add in the white wine and cook until reduced by half, about 8 minutes. Add the canned tomatoes and cook simmer 10 minutes.
  4. Gently break up the tomatoes. Return the chicken to the pan. Cook over low heat for 30 minutes, or until chicken is cooked through.
  5. Stir in butter and remove cinnamon and bay leaf. Serve with wild rice.

Braised Chicken Thighs with Cinnamon and Tomatoes

Disclaimer: This post contains affiliate links.

Slow Cooker Honey Sriracha Chicken and Cabbage

~ lk529 ~ Leave a comment

Don’t call the doctor, you’re not experiencing dejavu. Yes, I posted a Honey Sriracha Chicken dish yesterday. Yes the ingredients in this slow cooker dish are the exact same. But here’s why.

When we had our friends over for that Honey Sriracha Chicken Stir Fry she asked me if I thought it could be done as a slow cooker meal. Because we loved the stir fry enough, I happily answered her question by testing it out!

The result was yet another wonderful sweet and spicy dinner. While we did prefer it as a stir fry, this version is a perfect alternative for those busy days. I doubled the sauce to ensure there was enough liquid in the slow cooker. Doing so also created that extra heat we were missing. The heat didn’t hit you right away but built with every bite. No extra sriracha or chili flakes needed. Not that that means you can’t add more!

Slow Cooker Honey Sriracha Chicken and Cabbage

Ingredients:

  • 3/4 head green cabbage, chopped
  • 3 large chicken breasts
  • 1/2 C honey
  • 2 tbsp Sriracha
  • 2 tbsp sherry cooking wine
  • 2 tbsp white distilled vinegar
  • 2 tsp corn starch
  • 1/4 C chicken broth

Steps:

  1. Place chopped cabbage in the bottom of a slow cooker. Place chicken on top of the cabbage and season liberally with S+P.
  2. In a bowl, whisk together the honey, Sriracha, sherry, and vinegar. Pour over chicken. Cook on LOW 6 hours.
  3. Remove chicken from slow cooker, cover.
  4. Make a slurry by whisking together cornstarch and chicken stock. Add to the slow cooker and stir to combine. Cook on HIGH 15 minutes.
  5. Cut or shred chicken and return to slow cooker. Keep WARM until ready to serve. Serve over rice.

Slow Cooker Honey Sriracha Chicken and Cabbage | Sew You Think You Can Cook

Honey Sriracha Chicken Stir Fry

~ lk529 ~ 1 Comment

Friends of ours from Florida moved up here to Ohio the summer before last. (Their going away party then was actually one of my first blog posts – my blueberry bars! It’s still my most popular recipe.) Well, they’re now leaving us again.

I’m really bummed about their move this time because they have a beautiful baby boy who is only one day older than my little man. I was hoping to have more than only a few months worth of play dates with these two. I loved having someone I could easily relate to locally as well. But, that’s what phones are for!

We had them over for dinner before they left and they happily experimented a new Stir Fry Day Friday recipe with us. I suggested a couple recipes and this one won the vote. It was a huge it! She took the recipe home with her (of course, she can also catch it here!).

I promise you this stir fry has much more flavor than it looks. I was so bummed when I realized how bland this dish appeared to be. My tastebuds happily disagreed with my eyes, and we will be making it again.

The honey balanced the Sriracha very well and this dish wasn’t very spicy. If you want some more heat I suggest adding a little more Sriracha to the sauce or tossing in some red pepper flakes. But this gentle back note of heat is perfect for every palate. You can always put the Sriracha bottle on the table for those wanting more pizzazz.

Since we both have kiddos who are just now starting to experiment with solid foods, I’d like to add the disclaimer that this dish is not one that’s safe for infants. Once they really are eating off our plates forgo the honey and try using maple syrup, agave, or maybe even brown sugar instead.

Honey Sriracha Chicken Stir Fry

Ingredients:

  • 1/4 C honey
  • 1 tbsp white distilled vinegar
  • 1 tbsp sherry cooking wine
  • 1 tbsp Sriracha
  • 1 1/4 tsp salt
  • 2 tbsp canola oil
  • 1 lb boneless, skinless chicken breast, sliced
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 3/4 head green cabbage, chopped
  • 2 tsp cornstarch
  • 1/4 C chicken broth
  • 3 scallions, chopped

Steps:

  1. In a small bowl whisk together the honey, vinegar, sherry, Sriracha, and salt. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Brown the chicken for 2 minutes on each side. Remove and set aside.
  3. In the same skillet, stir fry the ginger and garlic for 30 seconds. Add the cabbage and toss to coat. Stir in the sauce from step 1. Cover and cook 2 minutes, until cabbage is wilted.
  4. In a small bowl, whisk together the cornstarch and chicken broth. Add it to the skillet. Bring to a simmer and return the chicken to the pan. Cook another 3 minutes, or until chicken is fully cooked.
  5. Garnish with chopped scallions and serve with rice.

*This recipe is adapted from Katie at http://www.healthyseasonalrecipes.com/honey-sriracha-chicken-cashew-stir-fry/*

Honey Sriracha Chicken Stir Fry | Sew You Think You Can Cook