Thursday, November 14, 2013


Here is my antidote to getting frustrated of being stuck between paranoia about handling raw and undercooked chicken and being tired of jawing through overcooked chicken.  This double crunch honey garlic chicken is sweet, crunchy and pounding it thin (or cutting it into smaller pieces) and cooking it in hot oil ensures juicy cooked chicken breast. I came across the idea for the recipe on a friend's Instagram feed, who found it off another friend's Pinterest (social food media, what what) and last week I made it with honey balsamic vinegar and rosemary potatoes.  I liked it so much I made it again today (you guys, I made four meals tonight, but that's another story) but this time with sauteed spinach and sweet potatoes cooked with coconut oil and cinnamon.  

Here is the recipe: I do without the ground ginger and sage (but it would probably be even more delicious with! ), half the recipe for two people, and cut the chicken breast into smaller more manageable sizes. 

Aaand an action shot. It is amazing what I can do with one arm these days...


  1. since i originally pinned it and then inspired Greta who subsequently inspired you...i should probably try this.

  2. oo yum. i'm going to have to try this!