I had some carrots and celery leftover from the holidays, so I combined them in a quick stir-fry and served it over rice to make a complete meal. The chicken could easily stand alone with other sides if you wish.
Honey Beer Chicken
2 T. oil
4 boneless skinless chicken breasts, cut into strips
kosher salt
cracked black pepper
Glaze
1/4 small onion, thinly sliced
2 cloves roasted garlic (optional)
1/2 cup beer
2 T. soy sauce
1 T. Dijon mustard
1 T. honey
sprinkle crushed red pepper (optional)
2 cups cooked rice (I used brown rice)
Stir-fried veggie mix
6 baby carrots, sliced in thin strips
1 stalk celery, cut on slant
1/2 small onion, sliced thin
3/4 cup small broccoli florets, steamed
salt and pepper
Mix beer, soy sauce, mustard and honey in small bowl and set aside.
In large skillet, heat oil. Sprinkle chicken with salt and pepper. Saute' chicken 5-6 minutes until no longer pink. Remove chicken from pan. Add onion, garlic and red pepper flakes if using. Cook for 1-2 minutes until translucent.
Add beer mixture to pan, scraping sides of pan. Bring to boil and let cook for 3-5 minutes until reduced.
Return chicken to pan and coat with sauce. Let simmer, covered 5-10 minutes, or until ready to serve.
Serve with stir-fried veggies over rice. Serves 4.
Stir-fried veggie mix
In medium non-stick skillet, heat 1 tsp. each oil and butter. Add carrots and celery. Cook over medium heat 5 minutes or so. Add onion and cook 2-3 minutes more, stirring often. Add broccoli, sprinkle with salt and pepper, mixing well. Cover and cook 5 minutes to heat.
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