I really enjoy food, which is definitely not something you can tell by the size of my waist, with my 182 cm of height and 62 kg I can proudly say that I have proportions lots of girls dream of.
(Yes, I'm bragging, and yes, I know that's a crime in our society, but honestly - I really couldn't care less 😎)
I enjoy food in the terms of its quality, not quantity, meaning that I would rather pay $30 for a meal in a high cuisine restaurant, and not eat anything else that day, then buy the equivalent of fast food and have foods for the whole day or even two. Maybe that explains my weight... Well, food is certainly not something that someone should save money on.
Of course, there's always cooking as another option. And although it is not always the best one (lack of time, will, dirty dishes, etc.), it's certainly the good choice considering food quality/price ratio.
4 minced garlic cloves
1 tablespoon soy-sauce
1/4 cup honey
juice of 1 lime
salt and freshly ground pepper (for seasoning the chicken itself)
1 - 2 tablespoon(s) Huy Fong Chili Garlic Sauce
1 3/4 to 2 pounds boneless, skinless chicken thighs ( what ever one package at the store is, I made 1.25 Lbs in the pictures above).
1/2 tablespoon olive oil
chopped fresh parsley for garnish
How To Make
- Mix the garlic, soy sauce, honey, lime juice and garlic pepper sauce in a small bowl or container. Stir to combine, set aside.
- Season both sides of the chicken with some salt and fresh cracked black pepper.
- In a large skillet over medium-high heat add the olive oil. Once the skillet is hot add the chicken thighs in a single layer. Cook the chicken until browned on both sides, 4-5 minutes per side.
- Reduce the heat to medium and add the garlic lime mixture and cook the chicken, turning and stirring and basting occasionally, until cooked through entirely, and the sauce thickens (it will eventually become sticky as the water evaporates off). It takes a while for the sauce to thicken but the chicken stays sufficiently moist so long as you take care to baste with the sauce as you cook. Be careful not to let it burn on the bottom as the honey is inclined to burn when the sauce thickens up.
- Sprinkle the chicken with the freshly chopped parsley.
Getting the ingredients
So I headed to the supermarket and got the necessary ingredients for the seasoning:
And the meat, of course - I couldn't find boneless chicken thighs, so I bought plain ones (with bones and skin):
Now, as gym/workout addict and someone who is obsessed with proper protein intake, I was afraid that I won't get enough lean meat because of all those bones and skin, so I decided to complement the chicken with some lean, turkey breasts. Plus they were on a promotion - buy one, get another one for free.
Lean, high quality protein, 50% off? Shut up and take my money!
Also, I thought lean turkey meat would be a good contrast to all that fat from chicken skin, so I decided to give it a try and do some mixing of
(Hey, it's a biologist writing here, what were you expecting?)
Preparation by @scienceangel
According to the recipe, seasoning should be made first. This is how it looked like in my favorite "Music Lover" cornflakes bowl:
Then I proceeded to meat preparation, this is how it looked in a pan, before adding of seasoning:
Instead of salt, I decided to add a special culinary "secret" of all people from Balkans - Vegeta (this name will sound familiar to all the fans of Dragon Ball as well 😂). This is the culinary mixture that has been around since forever (our grandmothers used it, no meal could be made without it), and it consists of salt and dry vegetables, such as parsley, carrots, onions, etc.). It gives a very special taste to your food, and whenever possible I use it instead of plain salt.
After meat has obtained its brown crust, I added the seasoning and cooked until it got thick:
Since I didn't bother making a side dish (I don't enjoy cooking THAT much!), I decided to complement the chicken/turkey meal with some nice, fresh French brioche.
Needless to say that it was delicious :)
🍴 Bon appétit! 🍴