As we wrap up week three of well-meaning resolutions, we at queer in the kitchen have started to experience some regression.
While we are still diligent with our
stagnant lean daily lunches of browned ground turkey, sweet potatoes and the ever-so-versatile quinoa, the nightly salad just isn’t quite cutting it. And besides, we have MONTHS till pool season.
Now, we haven’t gone completely off the resolution wagon, but are instead quite content being drug behind it hanging on with one hand while we gorge on honey bourbon chicken with the other. We believe it to be a healthy compromise.
This chicken is just decadent enough to get you over the salt shakes, (other people get those too, right?) without wrecking all the progress you’ve made in the first few weeks of the new year. Even if that progress is only the weight you lost by taking off your 3 layers of Spanx. That totally counts.
- 9 chicken breasts, boneless, skinless, cut into 1 1/2″ cubes
- salt and pepper
- 1 cup all-purpose flour
- peanut oil for frying
- 1/2 cup honey
- 1/4 cup maple syrup
- 3 tablespoons Sriracha sauce
- 1/2 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 3/4 cup bourbon
- 3/4 cup chicken stock
- 1/4 cup all-purpose flour
- 3 tablespoons butter, at room temperature
Place chicken into a large bowl and season with salt and pepper. Toss well to evenly distribute spices.
Heat oil over medium-high heat in a deep, heavy pan.Pour flour onto a large plate and dredge chicken in it then transfer to hot oil. Sear, in batches, on each side until slightly browned, only about 2-3 minutes on each side. Transfer chicken to slow cooker. Repeat until all chicken is browned.
Mix together honey, maple syrup, Sriracha, ginger, garlic, bourbon and chicken stock until well-combined then pour over chicken in slow cooker. Stir well to coat then cover and cook on high for 45 minutes to an hour, or until chicken is cooked through.
Place 1/4 cup flour and butter into a bowl and press together with a fork. Set aside.
When done, remove chicken from sauce and set aside. Place sauce in a large skillet over medium heat, and add the flour butter mixture, whisking until combined. Simmer, stirring constantly until sauce is bubbling and starting to thicken. Spoon over chicken and rice, and serve while hot.
- 4 cups Jasmine rice
- low-sodium chicken broth*
- lite coconut milk*
- 1/2 cup fresh lime juice
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup green onions
- 1 cup pineapple, finely chopped
*Cook according to rice package instructions but substitute half chicken broth and half coconut milk in for the amount of water it calls for. Add in all other ingredients except for onions and pineapple while cooking.
Remove from heat and stir in onions and pineapple. Serve while hot.