Sweet Spicy Chicken Meal (Printable Version)
Golden honey pepper chicken served with velvety macaroni cheese for a flavorful, comforting dinner.
# Ingredients:
→ Chicken
01 -
680 g boneless skinless chicken breasts
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Honey Pepper Sauce
04 -
60 ml honey
05 -
30 ml soy sauce (low sodium preferred)
06 -
15 ml apple cider vinegar with 'mother'
07 -
2 g ground black pepper
08 -
2 g garlic powder
09 -
2 g onion powder
10 -
1 g cayenne pepper (adjust to taste)
11 -
15 ml olive oil
→ Macaroni and Cheese
12 -
225 g elbow macaroni pasta
13 -
30 g unsalted European-style butter
14 -
30 g all-purpose flour
15 -
480 ml whole milk
16 -
115 g sharp cheddar cheese, freshly grated
17 -
115 g mozzarella cheese, freshly grated
18 -
Salt, to taste
19 -
Freshly ground black pepper, to taste
→ Garnish
20 -
Fresh parsley, chopped (optional)
# Steps:
01 -
Pat chicken breasts dry and season generously with salt and freshly ground black pepper on both sides.
02 -
Heat olive oil in a heavy skillet over medium heat until shimmering. Cook chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 74°C. Remove and rest on a clean plate.
03 -
In the same skillet, whisk together honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Simmer for 2-3 minutes until sauce thickens enough to coat the back of a spoon.
04 -
Slice rested chicken breasts into 1.25 cm strips against the grain. Return sliced chicken to skillet and toss gently in the honey pepper sauce until evenly coated and warmed through.
05 -
Boil a large pot of heavily salted water. Cook macaroni according to package instructions until al dente. Reserve 120 ml of pasta water before draining.
06 -
In a heavy-bottomed pot, melt butter over medium heat until foaming. Whisk in flour and cook for one minute, stirring constantly until nutty aroma develops but no browning occurs.
07 -
Gradually whisk in whole milk in quarter increments, ensuring a smooth mixture before adding more. Continue whisking and cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
08 -
Remove pot from heat, then stir in grated cheddar and mozzarella in batches until fully melted and the sauce is velvety. Season with salt and freshly ground black pepper to taste.
09 -
Add drained macaroni to cheese sauce and fold gently to coat. Adjust consistency with reserved pasta water, adding one tablespoon at a time as needed.
# Notes:
01 -
For a crispier crust, lightly dredge chicken in cornstarch before cooking. Honey pepper sauce thickens upon cooling; avoid over-reducing. Let cheeses reach room temperature before melting for smooth sauce.
02 -
This dish reheats well: chicken flavors deepen after a day refrigerated; add a splash of milk to macaroni cheese when reheating to restore creaminess.
03 -
Substitutions: Use gluten-free tamari and pasta plus gluten-free flour for roux to make gluten-free. Chicken thighs may replace breasts for juicier texture.