POULTRY ESSENTIALS: SIMMERED HONEY LEMON CHICKEN

Poultry Essentials: Simmered Honey Lemon Chicken image

I have two 4-drawer file cabinets full of recipes that I have made over the years... There are probably over 10,000 recipes in those dusty drawers. This particular dish is a merger of two yummy recipes from the past. The first is the chicken marinade, and the second, is the sauce. I combined them, and made a few changes to suit my palette. The sauce has a sweet taste with a bit of a kick... I think that you will like it. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 21

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Ingredients

PLAN/PURCHASE
THE CHICKEN & MARINADE
2 large chicken breasts, boneless, skinless, about 1 pound
3 clove(s) baked garlic, smashed
3 tablespoon(s) tamari sauce
3 tablespoon(s) apple cider vinegar
2 tablespoon(s) grapeseed oil
1 teaspoon(s) salt, kosher variety
1 teaspoon(s) black pepper, freshly ground
1 teaspoon(s) paprika, sweet or hot, your choice
THE HONEY/LEMON SAUCE
1/4 cup(s) fresh clover honey
1 large lemon, juice and zest
2 tablespoon(s) tamari sauce
2 tablespoon(s) chicken stock, not broth
2 clove(s) baked garlic, smashed
1 teaspoon(s) hot sauce (optional)
1 pinch(es) crushed red pepper flakes, or to taste
ADDITIONAL ITEMS
- long-grained white rice, for serving
- sesame seeds, for garnish

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place).
Cut the chicken up into bite-sized pieces
Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
Chef's Note: If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
Add the chicken, cover the bowl, and place in the fridge for several hours.
Chef's Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
Combine the salt, pepper, and paprika in a small bowl.
Remove the chicken from the marinade and sprinkle with the seasoning mixture.
Add the grapeseed oil to a skillet over medium heat.
Chef's Note: The skillet needs to be large enough to hold the chicken, and the sauce.
When the oil begins to simmer, add the chicken.
Cook until nice and brown on all sides, about 8 - 10 minutes.
Remove the chicken and reserve.
Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
Add the liquid to the skillet, and increase the heat to medium high.
Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 - 3 minutes.
Chef's Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
Chef's Note: While the sauce is simmering, do a final tasting for proper seasoning.
Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 - 2 minutes.
PLATE/PRESENT
Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
Keep the faith, and keep cooking.