Honey Garlic Ginger Chicken

Honey garlic ginger chicken is an amazing dish to wow your loved ones with. It’s easy and can be done in less than 45 minutes so it can be a good weeknight meal, especially when prepared ahead of time. From the sweetness of the honey to the delicious garlic and ginger this meal will become a favorite in your house, just like it has in mine.

Serving Suggestions

Here are a few serving suggestions to complement the dish (I did this meal with some jasmine rice and an avocado with hot sauce):

· Jasmine Rice

· Stir-fried vegetables

· Quinoa

· Egg Noodles

Storing Suggestions

Keep in the refrigerator for up to 4 days.

Freeze after making by storing in a freezer safe container for up to 3 months. (Let it cool and then store.)

Prepare ahead of time and store in a freezer safe container for up to 3 months. (Thaw, follow baking/cooking instructions, and serve.)

Ingredients

· 10-12 chicken tenderloins (thawed)

· 1/2 cup of honey

· 3 tablespoons minced garlic

· 3 tablespoons ground ginger

· 2 tablespoons of soy sauce

· 1 fresh lemon, juiced

· 1 tablespoon of ground garlic

· 2 tablespoons of minced onion

· 2 teaspoons of flour (optional, for thickening the sauce)

· 2 tablespoons of water (optional, for thickening the sauce)

Materials

· Baking sheet

· Parchment paper/cooking spray

· Tongs/Mixing Spoons

· Serving Tray/Plate

Preheat the oven to 450 degrees (Fahrenheit).

Transfer thawed chicken to large bowl and combine with the honey, garlic (minced and ground), ginger, soy sauce, lemon juice, and minced onion. Mix and let this marinate for 15 to 20 minutes while the oven is preheating.

Put parchment paper on a deeper lipped baking sheet. This will make cleaning up the pan easier. If you do not have parchment paper you can spray the baking sheet with cooking spray, to prevent the chicken from sticking to the pan.

Once the chicken has marinated, use tongs to transfer to the prepared baking sheet and place in oven. Cook for 20-22 minutes, turning halfway through. Keep the marinade for the decadent sauce we will be making next.

Pour the leftover marinade into a small saucepan and heat over medium-high heat. You can add more honey, garlic, or ginger to the sauce if desired, I usually do. To make the sauce thicker, stir in the flour and water mixture when it comes to a boil, until desired thickness is reached.

Once chicken is done and out of the oven, place on a serving tray, or individual plates, and drizzle the sauce over the pieces of chicken. Serve hot, and enjoy!