Sticky Honey Chicken with Green Beans and Mushrooms

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce and simmered with Green Beans and Mushrooms the flavor is awesome

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servings 4-6

What you Need:
1 ½ pounds chicken breasts
½ teaspoon salt & pepper each
3 tablespoons cornstarch
1 tablespoon vegetable oil or as needed
2 cups fresh or frozen green beans
1 cup sliced mushrooms
green onions for garnish

sauce
⅓ cup honey
1/4 to 1/2 cup chicken broth or water(start with less, add more as needed)
2 tablespoons soy sauce
2 teaspoons ginger grated
2 teaspoons cornstarch
1 teaspoon sriracha or to taste
5-6 cloves garlic minced

How to Make it:

Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.

Combine all sauce ingredients in a small bowl and set aside.

Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.

Next add a little more oil heat and then add green beans and mushrooms, cook till just tender, season a bit more with pepper and touch of salt 

Add sauce to the pan and bring to a simmer. Simmer until it thickens how you like.

Stir in chicken and toss to coat. Garnish with green onions.

Notes:

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 

Reheat leftovers in the microwave until heated through. 

Flavored Honeys

Luckily, flavored honeys are very easy to create, and they make wonderful gifts, too. You can use many different herbs and spices, alone or in combination, but do make sure that none of it has been sprayed with something noxious.

Here are some ideas to play with. To each cup of pasteurized honey (light or dark–your choice), use one of the following herbs, in the approximate amounts suggested. You can combine herbs, of course. If you do, reduce the amounts proportionally. For example, if you combine basil and cinnamon, use 2 basil leaves and 2 cinnamon sticks. Rinse and dry the plant material.

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To a cup of honey, add one or more of these flavorings:

• 1/2 cup fragrant rose petals

• 4 tablespoons fresh lavender flowers

• 3-4 lemon or rose geranium leaves

• 3 sprigs rosemary

• 3 sprigs thyme

• 4 basil leaves

• 4-5 cinnamon sticks

• 1/4 cup chopped ginger root

• 3 teaspoons orange zest or lemon zest

In a non-reactive saucepan, heat the honey to 180 degrees. Put the herbs in a clean jar and add the warm honey. Cap tightly and let sit for a few days before using. Wonderful on waffles, pancakes, toast, ice cream, and fruit. Please remember: it’s never a good idea to give honey to an infant. 

Honey Garlic Chicken and Veggies

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This chicken is sweet and just a little garlic and ginger spice makes it delicious, you can eat this plain or put it over Rice.

What you Need:

2 pounds Chicken Tenders

1/2 onion sliced thin

1 bag frozen vegetables you like, or 2 small bags of like carrots, mixed veggies, a bag of peas

I added @7 mushrooms sliced thick

OR

8 ounces Baby Carrots, sliced in half lengthwise

4 cups Broccoli Florets, sliced in half

2 cups Snow Peas

You can use different vegetables

1 teaspoon Sesame Seeds , optional

1 1/2 cups Honey Garlic Sauce

Honey Garlic Sauce

1/2 cup Brown Sugar, packed

4 teaspoons Garlic minced

1 tsp Fresh Ginger, grated

1/2 teaspoon Onion Powder

1/4 cup Soy Sauce

4 tablespoons Honey

2 cups Water, set aside 1/2 cup for cornstarch mixture

3 tablespoon Cornstarch

How to Make it:

First get the sauce together and simmer(see instructions below)

In a large Pot drizzle some olive oil, add chicken cook till white, add onions and cook till translucent.

Add vegetables and simmer together with chicken, if the pan is too dry, add a drizzle of Olive oil but not too much.

Add a little salt, pepper, and spices you like(I used onion powder, garlic powder, a touch of paprika)

When the vegetables are hot and cooked just till tender remove from heat.

Sprinkle with sesame seeds. (optional)

Serve immediately.

***

Honey Garlic Sauce

In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water.  Cook over medium high heat until it comes to a boil, whisking constantly. 

In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.

Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.

Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.

Honey Cakes

 

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This cake is simple to make, the taste is really good, you can make it in regular pans or cupcakes, but the fun is to use a Honey Cake pan, I bought mine on Amazon and they are easy to use, let cool about 20 minutes and pop right out.

Ingredients:

For the cake:
2 cups + 1 Tbp. Flour
1½ teaspoons Baking powder
1/4 teaspoon Baking soda 
1/4 teaspoon Salt
1/4 cup Sugar
2/3 cup Honey 
1/2 cup Oil
1 cup Tea 
2 Eggs
1 teaspoon Vanilla extract 
1/4 teaspoon Cinnamon (optional)  
For the syrup: Optional
5 tablespoons Water
4 tablespoons Honey 

A Dusting of powder sugar is optional

Directions:

Preheat oven to 350F Spray the mold with cooking oil and set aside.

In a large bowl whisk eggs and sugar, whisk until combined. 

Add oil, honey, salt, vanilla extract and whisk until combined. Add tea and whisk until combined.

Sift in flour, baking powder, baking soda, cinnamon and stir just until incorporated. 

Pour the batter into prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool slightly, then release from the mold. 

Meanwhile make the syrup: in a small bowl whisk hot water and honey. Set aside. 

When cake is ready, drizzle with the syrup. You can also dust wit powdered sugar before serving or leave off the syrup and just dust too.