Honey Glazed Chicken Bites

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Chicken browned in butter then cooked in honey, apple cider vinegar, garlic and soy sauce for a delicious combination of flavor. There is enough sauce to drizzle over rice, vegetables or just to dip the chicken bites into.

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Ingredients

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In a large bowl combine the

chicken pieces and pepper.

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In a large skillet melt the butter.

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Cook the chicken over medium heat until

the outside edges are cooked.

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Add the garlic and cook for about 1 minute.

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Add the honey, vinegar and soy sauce.

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Stir and continue to cook until no pink remains, do not overcook.

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Place in a serving bowl and serve. You can drizzle the

sauce over rice or vegetables if you wish.

Honey Glazed Chicken Bites

http://www.InDianesKitchen.com

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Ingredients

  • 1# chicken (boneless, skinless and cut into 1” chunks)
  • 4 tsp. all purpose flour
  • 8 Tbsp. butter (or 4 Tbsp. each butter & olive oil)
  • 1 clove garlic, minced
  • 4 Tbsp. honey
  • 2 Tbsp. apple cider vinegar
  • 1/4 tsp pepper
  • 2 Tbsp. soy sauce

Directions

  1. In a large bowl toss the chicken chunks with the flour and pepper.
  2. In a large skillet over medium heat, melt the butter.
  3. Cook the chicken over medium heat until the chicken is cooked on the outer edges.
  4. Add the garlic and cook for about 1 minute.
  5. Add the honey, vinegar and soy sauce.
  6. Stir and continue to cook until no pink remains and the chicken is cooked through, do not over cook or it will be dry.
  7. Place in a serving bowl and serve. You can drizzle the sauce over rice, vegetables or use it to dip the chicken into.

http://www.InDianesKitchen.com

Categories: Chicken, Sauces

29 Comments »

  1. Must eat your dinner before you have dessert was a rule in our house when I was growing up. I could down this very easily to get to have dessert. Chicken livers and rutabagas in the first course … well, not so much!

    Like

      • You’re right – not my favorite either. After my father was gone, I don’t think we had liver and onions, nor chicken livers anymore, but my mom loved rutabaga … here in the U.S. they call them rutabagas, but in Canada, the big wax-covered vegetables are called turnip. My mom loved it, cubed it, boiled it and then mashed it. I politely ate it, but the smallest portion I could get away with.

        Like

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