Little tip: If you want to avoid the situation where your husband leverages the time you spend on Pinterest against you, make sure to do some great stuff around the house and let him know you “found it on Pinterest.” Problem solved. Like this dinner.
These Honey Ginger Chicken Bites (http://www.americanfamily.com/recipes/honey-ginger-chicken-bites/39823) looked pretty good to me and I thawed out a bunch of boneless, skinless chicken thighs. After I really got to looking at the recipe, though, it seemed really sweet. Then I got a bit busy (and lazy), decided not to cut them up into bites. Then Matt volunteered to grill. So, moral of the story, don’t be afraid to play with a recipe, unless it is baking. Then you should follow it.
I chose to make a lot of marinade and reserved about 1/4 of it to cook the veggies in. I just added some chicken broth to it, threw the broccoli and mushrooms in and simmered until the veggies were tender. Then I poured the sauce and veggies over the chicken. Lazy was the theme of the night, so I didn’t bother thickening the sauce at all, but if you wanted a more sauce-like than broth-like consistancy, you could use some arrowroot powder.
Ginger Honey Chicken
- 2 lbs boneless, skinless chicken thighs
- 2/3 cup honey
- 4 Tblsp minced peeled fresh ginger
- 4 Tbsp apple cider vinegar
- 4 Tbsp coconut aminos/gf soy sauce
- 4 tsp dark sesame oil
- 2 Tblsp crushed garlic
- 1 cup chicken broth
1. Mix honey, ginger, vinegar, coconut aminos, sesame oil and garlic in a large bowl. Reserve about 1/4 of mixture in a small container.
2. Add chicken and mix well. Let marinate for a few hours to overnight.
3. Grill chicken or bake in the oven (Try 425 degrees for 20 minutes.)
4. Meanwhile, pour reserved marinade into a wide pan with high sides and add about 1 cup of chicken broth. Bring to a boil and then turn down to simmer. Add your choice of veggies, we used broccoli and mushrooms. Simmer until done.
5. Pour veggies and sauce over chicken. Serve.
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