Lemon & Honey Chicken with Sage
Sunday is the day for food prepping - and here is an easy food prep idea - lemony chicken, with a touch of sweetness from honey and the earthiness of sage - and the butter at the end brings it all together!
It is delicious with vegetables or rice - and you can make it as saucy as you want - have it liquidy to drizzle on your rice and vegetables, or reduce it to a rich thickness.
It doesn't take many ingredients and is quick to put together. It stores well in the fridge or freezer and you can easily double the recipe to make a big batch and feed yourself and the family all week.
INGREDIENTS:
850 gm (1.7 pounds) chicken breast or thighs, cut onto 1cm cubes
1 tspn salt
2 tbsp corn flour
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
Juice of 1 lemon
1/4 cup of honey
1 tspn brown sugar (optional)
Sage leaves (about a handful)
salt & pepper (to taste)
1 tbsp butter
DIRECTIONS:
1) In a bowl, mix the salt, corn flour and chicken together until the chicken is evenly coated.
2) Heat the olive oil in a large sauce pan on medium heat. Cook the chicken in batches until browned. Remove the chicken and set aside on a plate.
3) Add the onion and cook for about one minute until softened. Add the garlic and stir through until the garlic releases it's fragrance.
4) Add the lemon juice and cook until it starts to simmer, then add the honey and brown sugar and cook about 1 minute until it just turns a light golden colour.
5) Return the chicken to the pan and cook in the sauce with the lid on for about 5-8 minutes (or until the chicken is cooked through), stirring occasionally. Add the sage leaves and stir through.
6) Cook for a further 1-2 minutes with the lid off to thicken the sauce (this is optional, if you prefer the sauce more liquid then skip this step).
7) Add the butter and stir through. Add salt and pepper to taste.
Portion the chicken into containers or freezer bags and store in the fridge up to 4 days or in the freezer for when you want to enjoy some lemony, honey chicken deliciousness! Or, you can just enjoy it straight away :)
It is delicious with vegetables or rice - and you can make it as saucy as you want - have it liquidy to drizzle on your rice and vegetables, or reduce it to a rich thickness.
It doesn't take many ingredients and is quick to put together. It stores well in the fridge or freezer and you can easily double the recipe to make a big batch and feed yourself and the family all week.
INGREDIENTS:
850 gm (1.7 pounds) chicken breast or thighs, cut onto 1cm cubes
1 tspn salt
2 tbsp corn flour
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
Juice of 1 lemon
1/4 cup of honey
1 tspn brown sugar (optional)
Sage leaves (about a handful)
salt & pepper (to taste)
1 tbsp butter
DIRECTIONS:
1) In a bowl, mix the salt, corn flour and chicken together until the chicken is evenly coated.
2) Heat the olive oil in a large sauce pan on medium heat. Cook the chicken in batches until browned. Remove the chicken and set aside on a plate.
3) Add the onion and cook for about one minute until softened. Add the garlic and stir through until the garlic releases it's fragrance.
4) Add the lemon juice and cook until it starts to simmer, then add the honey and brown sugar and cook about 1 minute until it just turns a light golden colour.
5) Return the chicken to the pan and cook in the sauce with the lid on for about 5-8 minutes (or until the chicken is cooked through), stirring occasionally. Add the sage leaves and stir through.
6) Cook for a further 1-2 minutes with the lid off to thicken the sauce (this is optional, if you prefer the sauce more liquid then skip this step).
7) Add the butter and stir through. Add salt and pepper to taste.
Portion the chicken into containers or freezer bags and store in the fridge up to 4 days or in the freezer for when you want to enjoy some lemony, honey chicken deliciousness! Or, you can just enjoy it straight away :)
Comments
Post a Comment