Of all the meat, I definitely cook with chicken the most. It’s easy to find (translation-everywhere), relatively lean and probably one of the healthier meats available. I will prepare beef maybe once per month, pork once a month, fish once or twice a month (although you will never find a tuna recipe on this blog) and shrimp once or twice a month (however recently I have been cooking with shrimp all the time). I also go through periods of cooking lots of lamb, at my child’s request, and sausage.
I do love meat, it is true; but I would have no problems surviving on a vegetarian diet. As long as I have eggs, I’ll be ok. My child, on the other hand, would perish. Until he was 2 I could hardly get him to put a piece of pasta or bread in his mouth, all he would eat were meat and cheese. Six months later, Octavian now eats pasta in the form of macaroni and cheese, chicken quesadillas, and meat. Unfortunately, he has become more and more picky about how his meat is prepared and what sauce goes on it (he refuses ketchup and won’t eat chicken nuggets).
By now you’re probably wondering the point of all this blabbering about meat (don’t feel bad, I lost myself in all the blabbering at one point too).
My point is chicken…and keeping it interesting.
Since chicken is clearly the meat of choice around my casa (shrimp a very very close second) I am always thinking of new yummy ways to cook it up and cross my fingers that Octavian will eat it. This Ginger Honey Lemon Chicken was perfect. Full of simple, easy to find ingredients like ginger, lemon and honey (duh). But seriously, you guys, it’s that simple. Fresh and healthy and only 30 minutes to prepare, start to finish.
So, did Octavian eat it? Yes! It took some coaxing and he was very very distracted by the “green circle things” on top, but he did eat several pieces (and leftovers the next day)!
Speaking of my toddler, he is getting his 2-year-molars and his emotions and behavior is all over the place. Somehow I forgot how HORRIBLE teething is for everyone involved (I have no idea how I could ever forget this, Octavian is the worst teether ever). But I did. Just like I forgot screaming in my husbands ear while giving birth that I would NEVER, EVER have another child. Yet, here I am, wanting baby number two.
Thanks to these horrible, but completely necessary teeth, Octavian has completely given up on eating breakfast. All he wants is milk. and more milk. And you should hear the way he chugs the stuff! It almost hurts my ears waiting for him to come up for air. I mean, yesterday he drank more than 32 ounces of whole milk.
If only I could get him to eat veggies like he drinks his milk (and chicken)…
At least I know he is getting plenty of of calcium, vitamin D and protein.
- 2 lb. boneless skinless chicken breasts or thighs cut into bite size pieces
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- Olive oil
- Green onion for serving
- white and black sesame seeds for serving
- sriracha for serving
- fresh lemon for serving
- honey for serving
- 5 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/2 cup honey
- 1/4 cup fresh lemon juice plus more to taste
- 1 lemon zested
- 1/2 cup chicken stock or water
- 2 tablespoons cornstarch
- 1 tablespoon sriracha plus more to taste
In a large ziplock bag or container combine soy sauce and rice vinegar. Add chicken and toss to coat. Allow chicken to marinate in the refrigerator for at least 15 minutes to overnight. When ready to cook and sauce is prepared, remove chicken from marinade and transfer to a separate plate. Season with salt and pepper.
Meanwhile, in a large bowl, whisk together all the ingredients for the Ginger Honey Sauce. Set aside.
In a large skillet, heat 1 tablespoon of oil over medium high heat. When oil is hot, add chicken and saute for 5-7 minutes or until chicken is cooked through and no longer pink inside (try to avoid overcooking to prevent chicken from drying out). Stir occasionally. When chicken has finished cooking, transfer to a clean plate and set aside.
Pour the fully mixed ginger honey sauce into the saute pan and bring to a low boil, approximately 2-3 minutes. Cook until sauce starts to thicken. Season with extra salt and pepper, lemon, honey or Sriracha for added heat.
Add the chicken back to the pan and toss until completely coated with ginger honey sauce. Remove from heat and serve with couscous, quinoa or rice, as well as any other additional toppings if desired.