Now that the Nine Days is just about over, it is time to get back to eating meat. Well, in this case, chicken. But it's still ridiculously hot out, so I prefer to keep the oven off, as cooking on the stovetop gives off less heat into the room (or at least that's what I tell myself).
Plus with this mostly one-dish meal, you get all the components of dinner without breaking much of a sweat. I often like to cook a large quantity of a grain on Sunday or Monday – like rice, couscous, pasta or even quinoa – and keep it to add to meals throughout the week. That way, it is one less step when I have to get down to cooking. You can make a stir-fry, grain salad or even serve it alongside a protein.
I love both the flavors of honey and garlic and they play well together here, both giving off their natural sweetness and balancing the acidity of the garlic. You can play this recipe up with adding other spices as well – some smoked paprika might be nice.
Honey Garlic Chicken and Broccoli, Serves 4
4 chicken cutlets
2 tablespoons canola oil
2 cups broccoli florets, steamed
8 cloves garlic, minced
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons soy sauce
1/2 cup apple cider vinegar
1/2 cup honey
1/2 cup ketchup
3 cups cooked rice
Cut the chicken up into even, 1" pieces.
Heat the oil in a large skillet over medium heat. Add the chicken and cook until no longer pink on the outside, 3 to 4 minutes. Add the broccoli and continue to cook, stirring regularly, for 10 minutes. Add the garlic to the pan and stir to combine.
In a separate bowl, mix the sugar, salt, soy sauce, vinegar, honey and ketchup together, whisking until completely combined.
Pour into the skillet and toss to coat in the sauce. Let cook until heated through, 4 to 5 minutes.
Serve the chicken and broccoli over rice.