Crispy Butter Chicken

 

Ingredients

• 2 large eggs beaten
• 1 cup Ritz cracker crumbs
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 4 chicken breasts , boneless skinless (6 ounces each)
• 1/2 cup butter , cut into pieces

Instructions

Preheat oven to 375 degrees.
Place eggs and cracker crumbs in two separate shallow bowls.
Mix cracker crumbs with garlic salt and pepper.
Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9×13 inch baking dish.
Place pieces of butter on top of the chicken.
Bake in the preheated oven for 30-35 minutes or until golden brown.

Sauerkraut Soup

 

Ingredients

• 2 tablespoons sunflower oil
• 1 large onion, diced
• 1 medium leek, white and light green parts only, finely sliced
• 1 medium carrot, diced
• 1 medium parsnip, diced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon allspice
• 6-8 juniper berries
• 2-3 bay leaves
• 400 g (1 lb) sauerkraut, drained
• 3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
• 1.5 litres (6 cups) vegetable stock
• Salt and freshly ground pepper to taste

PREPARATION:

Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.
Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.
Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.
Add the potatoes and the rest of the stock and simmer on a low heat for 25 minutes or until the potatoes are fork-tender.
Season to taste and serve with rye bread or your favourite crusty bread.
Enjoy !

AIR FRYER CHICKEN WINGS

 

INGRÉDIENTS 

• 2 pounds chicken wings recommend party pack**
• 1 tablespoon olive oil
• Rub
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ⅛ teaspoon chilli powder
• ½ teaspoon onion powder

INSTRUCTIONS :

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F.
Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.
Use paper towels to pat dry the chicken wings.
Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.
Arrange the chicken wings into the preheated air fryer.
Cook for about 10 minutes on each side.
Adjust the heat to 390 degrees F and cook for 6 more minutes or until done.
Serve hot and Enjoy !

Cowboy Baked Beans Recipe

 

Ingredients

• 1 can (28 oz) of Bush’s Baked Beans
• 1/2 pound ground beef
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon onion & herb seasoning
• 1/4 cup minced onions
• 1/2 cup chopped onions
• 1/2 cup chopped green bell peppers

How To Make Cowboy Baked Beans Recipe

Preparation of the Beef: Start by heating a skillet over medium heat. Add the ground beef, breaking it into tiny pieces as it cooks. This ensures that each bite is infused with the flavors of the seasoning.
Adding Flavor: Once the beef is nicely browned, stir in the Worcestershire sauce, brown sugar, onion & herb seasoning, and minced onions. Continue to cook for about 5 minutes until everything is well combined and the onions are translucent. This step is crucial for building the savory base of your baked beans.
Combine the Ingredients: In a large baking dish, combine the cooked beef mixture with the canned baked beans. Mix in the chopped onions and green bell peppers, ensuring that the vegetables are distributed evenly throughout the dish.
Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish and place it in the oven. Bake for about 30 minutes, or until the beans are bubbly and the bell peppers have softened. This baking process melds the flavors together beautifully, creating a deep, rich taste profile.
Serving: Once done, remove the dish from the oven and let it sit for a couple of minutes. Serve warm, garnishing with fresh herbs or a sprinkle of shredded cheese if desired. This dish pairs wonderfully with crusty bread or a simple green salad.

EASY CHICKEN STROGANOFF

 

INGREDIENTS

• 2 boneless skinless chicken breasts (about 1 lb)
• 1/4 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 1 tablespoon butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, chopped
• 1 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• 2-3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• Egg noodles, for serving

How To Make Easy Chicken Stroganoff

Cut chicken into 1-inch pieces. Season liberally with salt and pepper, then toss in the 1/4 cup flour.
Add 2 tablespoons of the olive oil to a skillet over medium-high heat. Working in batches if needed, cook the chicken until lightly browned on both sides, about 3 minutes per side. Remove to a plate and set aside.
If needed, add remaining tablespoon of oil before browning the second batch.
Add butter to pan, followed by mushrooms and onions. Let cook until liquid releases and cooks off, about 6-8 minutes.
Stir in mustard powder, Worcestershire sauce, and garlic. Cook 1 minute.
Stir in broth, scraping up any browned on bits from the bottom of the pan with a wooden spoon.
Add the chicken back in and let simmer for a few minutes, stirring occasionally.
Reduce heat to low, then stir in sour cream. Season with salt and pepper and serve over egg noodles or mashed potatoes. Enjoy!

Slow Cooker Honey Soy Chicken

 

Ingredients:

• 1 1/2 kg chicken drumsticks
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/2 cup honey
• 1/2 cup soy sauce
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp water

Instructions:

Prepare Chicken: Place the chicken drumsticks in the slow cooker.
Mix Marinade: In a small bowl, combine minced garlic, minced ginger, honey, soy sauce, and sesame oil. Stir until well blended.
Marinate Chicken: Pour the marinade over the chicken drumsticks, ensuring they are evenly coated. Cover the slow cooker and refrigerate for at least 30 minutes to allow the flavors to meld.
Cook Chicken: Set the slow cooker to low heat and cook the chicken for 6-8 hours, or until the chicken is tender and cooked through.
Thicken Sauce: In a separate bowl, mix cornstarch and water to make a slurry. Stir the slurry into the sauce in the slow cooker, stirring well to combine. Cook for an additional 30 minutes on high heat, or until the sauce thickens.
Serve: Once the chicken is cooked and the sauce has thickened, remove the drumsticks from the slow cooker and transfer them to a serving platter. Spoon the sauce over the chicken and garnish with chopped green onions or sesame seeds if desired. Serve hot and enjoy!

Cook Notes and Variations:

Boneless Chicken: If preferred, you can use boneless chicken thighs or breasts instead of drumsticks. Adjust the cooking time accordingly, as boneless chicken tends to cook faster.
Extra Flavor: Enhance the flavor of the dish by adding a splash of rice vinegar or a pinch of red pepper flakes to the marinade for a touch of heat.
Vegetable Addition: For a complete meal, add vegetables such as bell peppers, carrots, or snap peas to the slow cooker during the last hour of cooking. This will infuse the vegetables with the delicious flavors of the sauce.

Keto and Low-Carb Versions:

Keto Version:

Replace honey with a keto-friendly sweetener such as erythritol or monk fruit sweetener to reduce the carb content.
Use tamari or coconut aminos instead of soy sauce to reduce the carb count further.
Low-Carb Version:

Reduce the amount of honey or use a sugar-free sweetener to lower the carb content while still maintaining the sweetness of the dish.
Serve the chicken over cauliflower rice or zucchini noodles for a low-carb alternative to traditional rice or noodles.
In conclusion, Slow Cooker Honey Soy Chicken is a deliciously simple dish that’s perfect for busy weeknights or lazy weekends. With just a handful of ingredients and minimal effort, you can create a flavorful meal that will satisfy your cravings and impress your family and friends. So dust off your slow cooker, gather your ingredients, and get ready to enjoy the tender perfection of Slow Cooker Honey Soy Chicken – a dish that’s sure to become a staple in your kitchen.

Frequently Asked Questions (FAQs):

Q: Can I use chicken thighs instead of drumsticks? A: Yes, you can use bone-in or boneless chicken thighs in place of drumsticks. Adjust the cooking time accordingly, as thighs may cook faster than drumsticks.

Q: Can I make this recipe ahead of time? A: Yes, you can marinate the chicken ahead of time and store it in the refrigerator until ready to cook. Simply transfer the marinated chicken and sauce to the slow cooker when you’re ready to cook.

Q: Can I freeze leftovers? A: Yes, you can freeze leftover chicken and sauce in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.

LOBSTER GRILLED CHEESE

 

Ingredients :

• Fresh Lobster Meat
• Old Bay Seafood Seasoning
• Heinz Tomato Ketchup
• Frenchs Yellow Mustard
• Grated White Cheddar Cheese
• Fresh Chopped Cilantro
• Bread
• Butter

Directions :

Mix ketchup, mustard, old bay seasoning, and chopped cilantro in a bowl. Toss in your grated cheese and your lobster meat; mix well. Butter 2 slices of bread, and place your lobster mixture between 2 slices. Heat a pan on medium-high heat and add lots of butter. Sear your sandwich on both sides for about 4 minutes or until golden brown. Be sure to add lots more butter before you flip your sandwich.

Big Mac Salad

 

Ingredients :

• 1 lb ground beef (cooked and cooled)
• 1 bag of shredded lettuce
• 1/2 medium onion- diced
• 1/4 cup diced dill pickle (or more if you’re a pickle lover)
• 1/2 cup shredded cheese
• 1/4 cup thousand island dressing

Instructions

Cook ground beef, drain and set aside to cool. Chop/dice/shred all ingredients and put in bowl. Add cooked ground beef.
Mix, add dressing, mix again and serve
(My family loves for me to leave the dressing on the side for everyone to do their own- I also put tomatoes on the side) The photos below show the recipe doubled.

SLOW COOKER CHICKEN NOODLE SOUP

 

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

DIRECTIONS

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.
Serve immediately.

Chicken Pot Pie Noodle Skillet

 

INGREDIENTS

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 1/2 cups frozen peas and carrots, thawed
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 1/2 cups cooked chicken breast, cut into small cubes
• Salt & Pepper to taste

PREPARATION

Cook noodles al dente, according to package directions.
In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.
Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

Homemade Fried Mozzarella Sticks

 

Ingredients

• 1 1/2cups Italian-style dried breadcrumbs
• 1 1/3cups freshly grated Parmesan, divided
• 1teaspoon salt
• 2 16-ounce packages mozzarella cheese sticks
• 4 large eggs, beaten to blend
• 1 1/2cups vegetable oil

How To Make Homemade Fried Mozzarella Sticks

In a medium bowl, combine bread crumbs, 1 cup of Parmesan and salt.
Cut each mozzarella stick in half.
Beat eggs in a shallow bowl and dip the cheese sticks into the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Place the cheese sticks on a baking sheet, cover and freeze until frozen, about 2 hours.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve.

Classic Egg Drop Soup

 

INGREDIENTS

• 4 cups chicken broth
• 3 large eggs
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sesame oil
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 green onions, thinly sliced
• Salt to taste

DIRECTIONS

In a saucepan, heat the chicken broth over medium-high heat. Bring it to a simmer.
While the broth is heating, in a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the soup.
In another bowl, beat the eggs, ground white pepper, and sesame oil until well combined.
Once the broth is simmering, gradually pour the egg mixture into the pot in a slow, steady stream while gently stirring the broth in a circular motion. The eggs will cook immediately and form delicate ribbons.
In a separate small saucepan, blanch the green onions in boiling water for about 30 seconds to remove their sharp bite. Drain and set aside.
Stir the cornstarch mixture to recombine and then add it to the soup, stirring continuously until the soup thickens slightly.
Taste the soup and adjust the seasoning with salt if needed.
Ladle the Egg Drop Soup into bowls, garnish with blanched green onions, and serve hot.

Maid-Rites are a ground beef sandwich

 

Ingredients

• 1 pound lean ground beef
• 1 small onion, finely chopped (optional)
• 1/2 teaspoon salt
• 1 tablespoon prepared yellow mustard
• 1 tablespoon distilled white vinegar
• 1 teaspoon granulated sugar
• water
• salt and pepper, to taste
• steamed hamburger buns, for serving
• Topping ideas:
• ketchup, mustard, pickles, onions

Instructions

In a skillet, brown and crumble the ground beef with the onion and salt over medium-high heat until the meat is no longer pink. Be sure to make the crumbles small as it cooks. Drain any fat, if necessary.
Add the mustard, vinegar, and sugar to the beef mixture. Add enough water to just cover the meat. Bring the mixture to a boil. Reduce the heat to medium-low heat and continue to cook uncovered, stirring occasionally, until most of the water has evaporated. Taste and then season with additional salt and pepper to taste.
Serve the meat mixture on steamed buns with desired toppings.

Crispy Honey Garlic Chicken

 

Ingredients

• 2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets
• 2 large eggs, beaten + 1 tbsp water
• 1 c flour
• 1 tsp cayenne pepper
• 1 tsp smoked paprika – regular is fine if you don’t have smoked
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ¼ c vegetable oil
• Honey Garlic Sauce:
• ½ c honey
• 2 tsp minced garlic
• 2 tbsp soy sauce
• 1 tbsp corn starch + 3 tbsp cold water

How To Make Crispy Honey Garlic Chicken

Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended.
Turn the heat to medium and allow the mixture to boil.
In a mixing bowl, add cold water and cornstarch. Stir until well mixed.
Pour the cornstarch into the pan and stir until well blended and thick.
Remove the pan from the heat.
In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed.
In another mixing bowl, add 1 tbsp of water and eggs. Whisk until well mixed.
Dip each chicken slice into the egg wash, then into the flour mixture. Make sure to coat them well.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the chicken pieces and cook each side for about 5 minutes or until golden brown.
Add the fried chicken slices into the bowl with the honey garlic sauce and toss until well coated.
Serve hot and enjoy!

Irish Bacon Cabbage And Potato Soup

 

INGREDIENTS

• 1/2 lb (about 2) potatoes, washed
• 1/2 lb bacon, cut in quarter pieces
• 1 onion, finely chopped
• 1 carrot, peeled and finely sliced
• 4 to 5 cups chicken stock
• 1 bay leaf
• 1/2 cabbage, roughly chopped
• Parsley, chopped (for garnish)
• Kosher salt and freshly cracked black pepper, to taste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
Season with salt and pepper, remove bay leaf, and garnish with parsley.
Serve and enjoy!

Patty Melts with Secret Sauce

 

Ingredients

• For the patty melts:
• 1 lb.Ground beef
• 6 Slices rye bread
• ½ tsp.Onion powder
• ½ tsp.Garlic powder
• Salt and pepper to taste
• 6 Slices cheddar cheese
• 6 Sliced provolone cheese
• 6 Tbsp.Butter softened and unsalted
• For the secret sauce:
• ¼ C.Mayonnaise
• 2 Tbsp.Chopped bacon pieces
• 3 Tbsp.Ketchup
• 1 tsp.Sugar
• 1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
Wipe the skillet used to cook the meat clean and reduce the heat to medium.
Butter one side of each piece of bread well.
Place three pieces of bread buttered side down in the skillet.
Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
Toast the other side of the bread well, and then serve.

keto taco stuffed shells

 

Sure, here's a recipe for keto taco stuffed shells:

Ingredients:

For the shells:

- 12 large jumbo pasta shells (replace with jumbo-sized cooked and hollowed-out zucchinis for a keto-friendly option)

- 1 pound ground beef

- 1 packet taco seasoning (check for low-carb options or make your own with spices like chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper)

- 1 cup shredded cheddar cheese

For the filling:

- 1 cup shredded cheddar cheese

- 1 cup diced tomatoes

- 1/2 cup diced onion

- 1/4 cup chopped fresh cilantro (optional)

- 1/4 cup sour cream (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cook the jumbo pasta shells according to the package instructions until al dente. If using zucchinis, hollow them out using a spoon or a melon baller and set aside.

3. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary. Add the taco seasoning and stir until well combined. Remove from heat.

4. In a mixing bowl, combine the cooked ground beef, shredded cheddar cheese, diced tomatoes, diced onion, and chopped cilantro (if using). Mix until evenly combined.

5. Stuff each cooked pasta shell (or hollowed-out zucchini) with the beef and cheese mixture and place them in a baking dish.

6. Sprinkle the remaining shredded cheddar cheese over the stuffed shells.

7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

8. Remove from the oven and let cool slightly before serving.

9. Serve the keto taco stuffed shells with a dollop of sour cream on top if desired.

Enjoy your delicious keto-friendly meal!

Made Marinated Cucumbers

 

Here's a simple recipe for marinated cucumbers:

Ingredients:

- 2 large cucumbers, thinly sliced

- 1 small red onion, thinly sliced

- 1/2 cup rice vinegar

- 1/4 cup water

- 2 tablespoons sugar

- 1 teaspoon salt

- 1/4 teaspoon black pepper

- 1 tablespoon chopped fresh dill (optional)

Instructions:

1. In a small saucepan, combine the rice vinegar, water, sugar, salt, and black pepper. Heat over medium heat, stirring occasionally, until the sugar and salt are dissolved. Remove from heat and let cool to room temperature.

2. In a large bowl, combine the sliced cucumbers and onions.

3. Pour the cooled vinegar mixture over the cucumbers and onions. Add chopped dill if desired.

4. Toss the cucumbers and onions until evenly coated in the marinade.

5. Cover the bowl and refrigerate for at least 1 hour before serving, allowing the flavors to meld together.

6. Serve chilled as a refreshing side dish or topping for sandwiches or salads.

Enjoy your homemade marinated cucumbers!

Best Swedish Meatballs

 

Here's a simple yet delicious recipe for Swedish meatballs:

Ingredients:

- 1 pound ground beef

- 1/2 pound ground pork

- 1/2 cup breadcrumbs

- 1/4 cup milk

- 1 small onion, finely chopped

- 1 egg

- 1/4 teaspoon ground allspice

- 1/4 teaspoon ground nutmeg

- Salt and pepper to taste

- 2 tablespoons butter

- 2 tablespoons all-purpose flour

- 2 cups beef broth

- 1/2 cup heavy cream

Instructions:

1. In a small bowl, combine breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs absorb the milk.

2. In a large bowl, mix together the ground beef, ground pork, soaked breadcrumbs, chopped onion, egg, allspice, nutmeg, salt, and pepper until well combined.

3. Shape the meat mixture into small meatballs, about 1 inch in diameter.

4. In a large skillet, melt the butter over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

5. In the same skillet, sprinkle the flour over the remaining butter and cook for 1-2 minutes, stirring constantly.

6. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

7. Stir in the heavy cream and return the meatballs to the skillet. Simmer for an additional 10-15 minutes, until the meatballs are cooked through and the sauce has thickened.

8. Serve the Swedish meatballs hot, garnished with chopped parsley if desired. They are delicious served over mashed potatoes or egg noodles.

Enjoy your homemade Swedish meatballs!

One-pot honey garlic chicken!!!

 

One-pot honey garlic chicken is a flavorful and convenient dish to make! Here's a simple recipe:

Ingredients:

- 4 boneless, skinless chicken breasts

- Salt and pepper to taste

- 2 tablespoons olive oil

- 4 cloves garlic, minced

- 1/4 cup honey

- 1/4 cup soy sauce (or tamari for gluten-free)

- 1 tablespoon rice vinegar

- 1 teaspoon sesame oil

- 1 tablespoon cornstarch

- 2 tablespoons water

- Optional garnish: sliced green onions and sesame seeds

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.

2. Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

3. In the same pan, add the minced garlic and cook for about 1 minute, until fragrant.

4. In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Pour the sauce into the pan with the garlic and stir to combine.

5. In another small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the sauce in the pan and stir well. Cook for 1-2 minutes, or until the sauce has thickened slightly.

6. Return the cooked chicken breasts to the pan, turning them to coat them in the sauce. Allow them to simmer in the sauce for another 2-3 minutes.

7. Once the chicken is heated through and the sauce has thickened to your liking, remove the pan from the heat.

8. Garnish the chicken with sliced green onions and sesame seeds if desired.

9. Serve the honey garlic chicken hot, either on its own or with rice, quinoa, or your favorite side dish.

Enjoy your delicious one-pot honey garlic chicken!