This asian-inspired dish has lots of subtle flavors – from heat to sweet. The sweetness of the honey pairs with the salty soy sauce. The spiciness comes from the thai dragon chiles – which we are growing in abundance in our garden this summer. If you don’t have access to super hot chiles, or just don’t like them, substitute in two jalapeños instead.
- 1-2 lbs Boneless, Skinless Chicken
- 1/4 cup Soy Sauce
- 1.5 tbsp Sesame Oil
- 4 Garlic Cloves
- 1 tbsp Honey
- 1 Lime
- 2 tsp Fresh Ginger
- 2 Thai Dragon Chiles (or 2 Jalapeños)
- 2 tbsp Olive Oil
- Kosher Salt & Pepper
Here’s what I did:
Season the chicken with salt and pepper, the sauté over medium-high heat in two tablespoons of olive oil. You may need to cook in batches, so keep the cooked chicken warm by setting it aside on a plate covered in aluminum foil.
Meanwhile, make the sauce. Mince the garlic, ginger and chiles. Combine with the soy sauce, sesame oil, honey, and juice of one lime.
Use the pan with chicken drippings to thicken the sauce. Heat the sauce over medium-high heat until bubbling. Then add the chicken for a few minutes to warm it up. Reduce the heat to low and let simmer for a few minutes.
Top with chopped parsley. Serve over brown rice or with broccoli slaw.
A few notes, FYI:
If you are using thai dragon chiles, or another extremely hot pepper, please use an abundance of caution when handling. DO NOT touch your eyes, they will burn uncomfortably. Wash your hands immediately with dish soap, not hand soap, which has a more concentrated solution for getting the peppers off your hands. Another option is to use gloves when handling.