Tuesday, January 12, 2016

Honey Lime Chicken

Last night (and again tonight) for dinner hubby and I had this delicious Honey Lime Chicken.   I gave it an Asian flare by serving it in bowls with stir-fried vegetables (cooked with soy sauce, sesame oil and a splash of rice vinegar).   It was delicious.   This is a recipe I will be keeping in our freezer meal rotation and making again in the future.   It has a comfort food feel and would be great on a cold night with rice and vegetables, so it would be great in summer since it is so light that would be great with a summer salad as a side.


Ingredients:
4 Chicken Breasts (I cut mine into bite sized cubes)
1 1/2 tsp garlic salt
1 Tbsp Oil (I used sesame)
1 20-oz can pineapple tidbits (reserve the juice)
1/4 C honey
3 Tbsp lime juice (about 1lime)
2 Tbsp soy sauce
2 tsp cornstarch

Instructions:
Cut the chicken into strips or bite sized pieces and sprinkle with garlic salt.
Heat oil in a skillet over medium-high and add chicken.
Cook chicken until golden brown
Drain the pineapple, keeping the juice.
Add ¼ cup of the pineapple juice to the skillet.
Cover and simmer 6-8 minutes.
Remove the chicken from the pan.
Add honey, lime juice, soy sauce, cornstarch and remaining pineapple juice.
Bring to a boil stirring constantly.
Cook and stir until thick and clear, about one minute.
Add chicken and pineapple tidbits last and heat through.


To freeze: cook as directed, cool then freeze and reheat on stove in saut√© pan after thawing.

Serving Suggestions:
Rice
Chow Mein noodles
Lime Wedges
Stir Fry vegetables
Summer salad

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