Honey Soy Glazed Skillet Chicken

Mmmm…honey glazed, soy-marinated chicken.

Sweet, savory, tender chicken pieces result from this 2-step cooking method…by starting on the stove, you cut way back on oven time. Which means you cut back on drying out time, something chicken loves to do in the oven.

A honey glaze that thickens and browns in the oven finishes off the deliciousness. Even my mom was impressed (Awesome.).

Marinate up to 4 hours, but try not to do it less than 2. The chicken will really absorb these flavors. San-J’s gluten free tamari sauce is amazing (they make soy sauce too). Tamari or soy sauce will work; tamari is richer and a little thicker, great for this dish.

I used a 12-inch pan and the chicken barely fit. You might need to sear it off in batches, and transfer to a baking dish (stick it in the oven to heat it up first!). No problem – that will work just fine. Or of course you could just make a half batch.

Make sure you spoon the cooking liquid over the chicken regularly – we want that surface to caramelize!

A meat thermometer in one of the big pieces will ensure everything’s cooked through (the smaller pieces will be fall-off-the-bone tender).

If it had been up to me, I’d have used all dark meat, but sometimes you have to please the masses.

Chicken aside – you’ll be spooning the resulting sauce over everything else on your plate too.

Honey Soy Skillet Chicken 2

Honey Soy Glazed Skillet Chicken

  • 5 pounds mixed bone-in chicken pieces
  • 3 tablespoons butter (or canola oil)
  • 2/3 cup honey
  • fresh ground pepper

for the marinade:

  • 1 bottle (10 ounces) gluten free tamari sauce or soy sauce
  • 3 large garlic cloves, minced (about 3 tablespoons)
  • 1/4 cup packed light brown sugar
  • juice of 1 lemon
  • 1 cup chopped fresh cilantro
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 teaspoons chili powder

Combine all marinade ingredients in a bowl; stir to combine. In a shallow pan large enough to hold the chicken (9×13″), pour marinade over chicken; cover with plastic wrap and refrigerate 2-4 hours, turning chicken once. When marinating time is done, remove chicken and scrape off most of the garlic and cilantro.

Preheat your oven to 375°F

Heat a large skillet (preferably cast iron) over medium heat. Add butter, and slowly add the chicken, largest pieces first. Add some freshly ground pepper. As the chicken cooks, the pieces will shrink some, allowing you to add more pieces. Once all the chicken is in the pan, cook 15 minutes, turning chicken once. Use a meat thermometer to ensure largest piece is at least 80°F; when temperature is reached, pour honey over the chicken and place in oven.

Spoon liquid over chicken every 10 minutes. Cook about 30 minutes, or until chicken registers 165°F in thickest part. If desired, strain off fat and serve cooking liquid with chicken. Enjoy!


Gingered Tofu & Vegetable Stir-Fry

Mmmm….stir fry.  Easy and delicious.  Exactly what I was thinking when I wanted to introduce my toddler to tofu.

I make stir frys many ways, with whatever I have on hand, but this is a favorite – with ginger and sesame oil.  Tofu is a very versatile ingredient, taking on the flavor of whatever you put with it, and it’s a great protein source.  We don’t eat tofu often but this is one way that is great!

Around these parts, tofu is in the organic section of the produce.  Get the firm or extra-firm kind.

If you don’t have fish sauce, that’s ok, leave it out.  But it adds delicious flavor!

I use San-J gluten free sauces, it is amazing.  We love the gluten free soy sauce even more than its regular cousin!

Serve with rice (sticky, short grain “sushi” rice if you can).  Just lovely.

Gingered Tofu & Vegetable Stir-Fry

Yields about 4 2-cup servings.

  • 1 block firm or extra-firm tofu
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 carrots, peeled and sliced
  • 2 cups smaller mushrooms, such as button or portabella, sliced if needed
  • 2 green onions (scallions), white part only sliced
  • 1 head baby bok choy, chopped
  • 2 cloves garlic, minced
  • 1/2 cup Gluten-Free soy sauce, plus more to taste (such as San-J)
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons ginger (1 tablespoon if using fresh grated)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon red pepper flakes
  • toasted sesame seeds for garnish, optional
  • 1 teaspoon fish oil, optional

Drain tofu and place on a paper-towel line plate.  Top with more paper towels and add a weight on top to help squeeze out the liquid.  Set aside.

Chop onion, bell pepper, carrots and bok choy; add to a large bowl.  Chop green onion and mushrooms and add to second smaller bowl.  Set aside.

Return to the tofu.  Dice into small, even sized piece and add to a zip top bag with 1/4 cup soy sauce, rice wine vinegar, and 1 teaspoon ginger.  Toss to combine and refrigerate to marinate (you can do this step hours ahead for more flavor in the tofu).

Add two tablespoons sesame oil to a wok or large pan.  Heat to medium with the minced garlic and red pepper flakes.  Add the vegetables from the larger bowl (bok choy mix) and stir fry, stirring often, until bok choy wilts, about 5 minutes.

Return the vegetables to their bowl and pull out the tofu.  Add another tablespoon sesame oil to the pan and brown tofu on all side, about 10 minutes on medium heat.  Move tofu to a bowl.

Return bok choy mix to the pan, and add the second smaller bowl of mushrooms and green onion; stir fry about 3 minutes.  Add back the tofu, top with 1/4 cup soy sauce plus more to taste, and teaspoon of fish oil if desired.  Heat through.

Sprinkle with toasted sesame seeds and serve with sticky or stir fried rice.  Enjoy!