If you've been following my crazy obsession with fermentation you'll have seen that I even made honey fermented garlic to take as an immune booster. Once the garlic was used I was left with a jar of heavily flavoured honey. So I put it to use and made honey garlic chicken.
The timing couldn't have been better because Rob and Lexi had been complaining that they missed the food from our local Chinese takeaway! By the time they were done with dinner their craving was satisfied and they said that my food was better.
Honey Fermented Garlic
So, I know you're probably curious about the honey fermented garlic. I have had lots of questions about it on Instagram.
You simply peel cloves of garlic, put them in a jar and cover with raw honey. They'll naturally float to the top of the jar, so you'll need to burp it once a day and then turn the jar so that the garlic stays submerged. The garlic will be ready to eat in about 4 weeks. You can leave it in your pantry indefinitely. The garlic starts to mellow and the honey becomes more runny.
The honey gets infused with the incredible garlic flavours making it great for using in bread making, salad dressing, and honey garlic chicken (of course!).
Honey Garlic Chicken
Honey garlic chicken is one of those quick weeknight family dinners that will soon become a favourite. It uses very few ingredients, it's quick to prepare and it's packed with flavour. Add broccoli, carrots, or any other vegetables your family enjoys. Or instead of serving with rice, serve it with a stir-fry.
4 chicken breasts, boneless and skinless
1 Tbs coconut oil
2 cloves garlic, crushed or finely chopped
1/3 cup honey (preferably garlic infused)
1/4 cup water
2 Tbs rice vinegar (or apple cider vinegar)
1 Tbs soy sauce / tamari / coconut aminos
Mix garlic, honey, water, vinegar and soy sauce, and set aside.
Cut the chicken into cubes, and season with salt and pepper.
Heat the coconut oil in a pan over medium heat and cook the chicken until just cooked through (the time will depend on the sizes of your chicken cubes).
Pour off any juices, add an extra tsp of coconut oil, and turn the heat to high. Cook the chicken for an extra 2 minutes until the edges of the chicken go crispy.
Turn down the heat and add the honey sauce.
Cook for an additional few minutes until the sauce has gone thick and sticky.
Serve immediately on rice, with vegetables, and garnished with finely chopped spring onion and sesame seeds.