Who says you have to go out to have a romatic meal with your spouse? Stay at home and make this Honey-Soy Skillet Chicken and I am promising you will get not just rave reviews, but a little something something on the side too. Everyone who knows me knows I love to cook. I have a wealth of my own recipes and some, like this one, that I store in my numerous, highly organized file boxes in my garage of different food magazines, etc. This yummy recipe is an original from Woman’s Day’s March 8, 2005 issue. Enjoy!
Using a whole chicken and pantry staples keeps the cost down, but when a dish is this delish—with its thick cinnamon, honey and ginger sauce—money will be the last thing on your mind!
Active Time: 10 minutes
Total Time: 35 minutes
1 quartered chicken (about 4 lb)
1/4 cup all-purpose flour
1/2 tsp each salt and pepper
1 Tbsp oil
1 cup chopped onion
1 Tbsp each chopped garlic and fresh ginger
2 cinnamon sticks (about 3 1/2 in. each)
1/2 cup honey
1/4 cup each lite soy sauce and water
Garnish: scallions. Serve with: short-grain white (sushi) rice, diced mango
1. Grasp chicken skin with a paper towel and pull off. Remove visible fat with kitchen scissors or a sharp knife.
2. Mix flour, salt and pepper in a gallon-size plastic food bag. Add chicken a few pieces at a time, close bag and shake to coat chicken evenly.
3. Heat oil in a deep 12-in. nonstick skillet over medium heat. Add chicken and cook, turning once, 10 minutes or until golden. Remove chicken to a platter.
4. Add onion to skillet; sauté 3 minutes until golden. Add garlic, ginger and cinnamon sticks; sauté until fragrant. Add honey, soy sauce and water. Stir until honey dissolves. Add chicken, bring to a simmer, cover and cook, turning chicken occasionally, 15 minutes or until chicken is cooked through. Garnish with scallions. Serve with rice mixed with diced mango.