Spicy Honey Chicken With Broccoli
Published May 6, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons olive oil
- 1tablespoon honey
- 2heaping tablespoons jarred pickled jalapeños, plus 1 to 2 tablespoons of the pickling liquid
- 1½ pounds boneless, skinless chicken thighs, cut into 1- to 1½-inch pieces
- Kosher salt
- 1small head broccoli, florets cut into bite-size pieces (3 to 4 cups)
- ½cup crumbled feta
Nutritional analysis per serving (4 servings)
371 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 39 grams protein; 744 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together the olive oil, honey and 1 tablespoon pickling liquid. Season the chicken lightly all over with salt, then add to the mixture, tossing to coat.
- Step 2
Heat a (dry) 12-inch cast-iron or heavy skillet with a tight-fitting lid over medium-high until hot, about 2 minutes. Add the chicken in an even layer and let cook, undisturbed, until the bottoms are golden brown and easily release from the pan, about 7 minutes.
- Step 3
Use tongs to flip the chicken; let cook, undisturbed, until the chicken has no pink spots on the outside, 2 to 3 minutes more, reducing the heat as necessary to keep it from scorching.
- Step 4
Push the chicken to the sides of the pan, then add the broccoli to the center. Season the broccoli lightly with salt, cover the skillet and cook until the chicken cooks through, about 2 minutes. Stir to combine, scraping up anything on the bottom of the pan, and cook uncovered, until the broccoli is crisp-tender or to your liking, 1 to 2 minutes more.
- Step 5
Off heat, mix in half the feta and jalapeños, scraping up anything on the bottom. If the pan looks dry, then add 1 tablespoon of pickling liquid (or water, if sensitive to heat). Top with the remaining feta and jalapeños.
Private Notes
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Comments
So good and super easy, perfect for the work week. I added ginger to the honey mixture, subbed asparagus for the broccoli, and served it over jasmin rice. Topped with sriracha and feta.
We decided to add a bit more oil, honey, and jalapeño liquid in a bowl with the chicken to marinate for about an hour. This allowed for a more flavorful chicken that came out delicious! Served over roasted sweet potatoes and we just found a new favorite (and easy) weeknight meal.
Not sure when the pan should be covered or uncovered - could this be added?
This was quick and tasty! I don’t think it is outstanding, but my teenagers adore it. It is so quick it is easy to make a second dish. I recommend the sheet pan chili crisp tofu and green beans recipe as a second dish. You can pop it in the oven while you do the stir fry. And also pop some store bought egg rolls to heat up since the oven is hot. Makes a pretty special meal with little effort!
I found this to be dry, next time will make double the sauce, and add garlic and ginger. Serving over rice with no sauce was disappointing.
I subbed agave syrup for the honey cause my honey was crystallized and it worked just fine. I also added some fresh Serranos to give some pep, also a good call. Used Brussell's sprouts instead of broccoli cause that's what I had. As I type this out, I feel like maybe I only kinda made this recipe but it was quick and easy and good.