Spicy Honey Chicken With Broccoli
Published May 5, 2023
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 tablespoon honey
2 heaping tablespoons jarred pickled jalapeños, plus 1 to 2 tablespoons of the pickling liquid
1½ pounds boneless, skinless chicken thighs, cut into 1- to 1 ½-inch pieces
Kosher salt
1 small head broccoli, florets cut into bite-size pieces (3 to 4 cups)
½ cup crumbled feta
Nutritional analysis per serving (4 servings)
13 grams carbs; 177 milligrams cholesterol; 371 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 3 grams fiber; 744 milligrams sodium; 39 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together the olive oil, honey and 1 tablespoon pickling liquid. Season the chicken lightly all over with salt, then add to the mixture, tossing to coat.
- Step 2
Heat a (dry) 12-inch cast-iron or heavy skillet with a tight-fitting lid over medium-high until hot, about 2 minutes. Add the chicken in an even layer and let cook, undisturbed, until the bottoms are golden brown and easily release from the pan, about 7 minutes.
- Step 3
Use tongs to flip the chicken; let cook, undisturbed, until the chicken has no pink spots on the outside, 2 to 3 minutes more, reducing the heat as necessary to keep it from scorching.
- Step 4
Push the chicken to the sides of the pan, then add the broccoli to the center. Season the broccoli lightly with salt, cover the skillet and cook until the chicken cooks through, about 2 minutes. Stir to combine, scraping up anything on the bottom of the pan, and cook uncovered, until the broccoli is crisp-tender or to your liking, 1 to 2 minutes more.
- Step 5
Off heat, mix in half the feta and jalapeños, scraping up anything on the bottom. If the pan looks dry, then add 1 tablespoon of pickling liquid (or water, if sensitive to heat). Top with the remaining feta and jalapeños.
Private Notes
Comments
So good and super easy, perfect for the work week. I added ginger to the honey mixture, subbed asparagus for the broccoli, and served it over jasmin rice. Topped with sriracha and feta.
We decided to add a bit more oil, honey, and jalapeño liquid in a bowl with the chicken to marinate for about an hour. This allowed for a more flavorful chicken that came out delicious! Served over roasted sweet potatoes and we just found a new favorite (and easy) weeknight meal.
Not sure when the pan should be covered or uncovered - could this be added?
I’m glad for the helpful comments and suggestions because they gave me ideas for how to make this better next time. I wanted to like this recipe because it was so easy, and because I love 99% of The New York Times recipes, however, the usual bold flavors were not there. I used asparagus instead of broccoli and next time I will roast the vegetables, will add lime, and to increase the heat, will cut the jalapeños, & add cayenne. I’ll also load up on the garlic! For now, this is still in my favorites, , and I’m hopeful all of the changes suggested by the comments will make this a favorite.
true feta is made with sheep milk, and is the best, imo. I've seen cow milk feta and it just makes me mad because that's not actual feta @Amanda
Used Trader Joe’s Hot & Sweet Jalapeños - would recommend!