Indulge in a mouthwatering symphony of flavors with our Golden Honey Garlic Chicken, perfectly paired with fluffy Jasmine Rice and Crispy Roasted Brussels Sprouts. This delectable dish brings together tender, juicy chicken glazed with a sweet and savory honey garlic sauce, fragrant rice, and beautifully caramelized Brussels sprouts for a meal that's both wholesome and irresistibly delicious. Perfect for a cozy dinner or a special occasion, this recipe promises to delight your taste buds and impress your guests.
Ingredients
Chicken:
2 Tablespoons honey
1/4 cup soy sauce use tamari for a gluten-free option
1/4 cup olive oil
1 teaspoon crushed red pepper flakes adjust for spice preferences
3 garlic cloves minced
2 teaspoons grated ginger
2 Tablespoons fresh lemon juice
1 pound chicken tenders or chicken breasts
Jasmine rice:
2 cups jasmine rice {uncooked}
2 cups water {or broth}
1 teaspoon salt {optional}
3 tablespoon butter {optional}
Brussell Sprouts:
1lb brussels sprouts trimmed and cut
Olive oil
Salt and pepper to taste
Parmesan cheese for the end (optional)
Instructions
Chicken:
In a mixing bowl, combine the honey, soy sauce, olive oil, crushed red pepper flakes, minced garlic, grated ginger, and fresh lemon juice. Whisk the ingredients together until the marinade is well combined.
Place the chicken tenders or chicken breasts in a resealable plastic bag or a shallow dish that’s suitable for marinating.
Pour the prepared honey garlic Asian marinade over the chicken.
Seal the bag or cover the dish with plastic wrap, ensuring that the chicken is well coated in the marinade.
Place the marinating chicken in the refrigerator, and let it marinate for at least 30 minutes to 2 hours. For the best flavor, marinating for 2 hours is recommended, but even 30 minutes will infuse the chicken with flavor.
Preheat the grill or stovetop pan over medium-high heat. If using a grill, make sure it's well-oiled to prevent sticking.
Remove the chicken from the marinade, allowing any excess marinade to drip off.
Grill the chicken tenders or breasts for about 4-5 minutes per side, or until they are fully cooked and have nice grill marks. The internal temperature should reach 165 degrees Fahrenheit
While grilling, baste the chicken with some of the leftover marinade for extra flavor, but do not use the marinade that has come into contact with raw chicken!
Once the chicken is cooked through and has a beautiful caramelized exterior, remove it from the grill or pan.
Rice:
Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear.
2 cups jasmine rice
In the insert of the Instant Pot, add rice, water (or broth), and optional salt and olive oil. Stir.
2 cups jasmine rice,2 cups water,1 tsp salt,1 tsp olive oil
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”.
Press Manual>High Pressure>5 minutes. It will take 5-8 minutes to get up to pressure.
When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Allow it to sit for 10 minutes and then flip the switch to "venting" to remove any remaining pressure.
Carefully open the lid and fluff the rice with a fork or rice scoop.
Brussel Sprouts:
Preheat oven to 450
Wash, trim, and cut to desired size
Drizzle olive on sheet pan and add brussels sprouts
Sprinkle with salt and pepper to taste
Drizzle some more olive oil on top
Bake at 400 for 15min
If you would like to add parmesan cheese remove shortly before finished and add.
Bake till cheese is melted
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