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Jun 03 2009

Honey-Teriyaki Chicken with Asian Cabbage Slaw

Published by at 4:24 pm under Cooking at Home

We haven’t been able to replenish our fridge with groceries in the past couple of weeks, so we managed to whip up this recipe last night for dinner with what we had on hand. I was browsing the Martha Stewart magazine called Everyday Food and came across this Honey-Teriyaki Chicken with Asian Cabbage Slaw that looked delicious and satisfying. We were very pleased with the outcome!

The recipe calls for 8 bone-in skin-on chicken thighs, but I only had a mix of thighs and drumsticks. Also, I removed the skin to save calories! In a large bowl, mix together 1/2 cup of honey, 2 tbsp rice vinegar, 2 tbsp soy sauce, 4 garlic cloves minced, 2 tbsp peeled and grated fresh ginger, 1 tbsp salt, and 1/2 tsp pepper. Add the chicken and toss to coat. (I tweaked this recipe by adding less honey and a little bit more soy sauce).

The recipe calls for 8 bone-in skin-on chicken thighs, but we only had a mix of thighs and drumsticks. Also, we removed the skin to save calories! In a large bowl, mix together 1/2 cup of honey, 2 tbsp rice vinegar, 2 tbsp soy sauce, 4 garlic cloves minced, 2 tbsp peeled and grated fresh ginger, 1 tbsp salt, and 1/2 tsp pepper. Add the chicken and toss to coat. (We tweaked this recipe by adding less honey and a little bit more soy sauce).

Transfer the chicken onto a baking sheet and put it into a 475-degree oven.

Transfer the chicken and sauce onto a baking sheet and put it into a 475-degree oven.

The total cook time should be about 25-30 minutes, but for every 10 minute intervals, take the chicken out and baste it with the pan juices.

The total cook time should be about 25-30 minutes, but for every 10 minute intervals, take the chicken out and baste it with the pan juices.

To go along with the honey-teriyaki chicken, we made an Asian cabbage slaw which really goes well with this meal. In a large bowl, combine 2 tbsp fresh lime juice, 2 tbsp rice vinegar, 1 tbsp vegetable oil, 2 tsp sugar, and season with salt and pepper.

To go along with the honey-teriyaki chicken, we made an Asian cabbage slaw which really goes well with this meal. In a large bowl, combine 2 tbsp fresh lime juice, 2 tbsp rice vinegar, 1 tbsp vegetable oil, 2 tsp sugar, and season with salt and pepper.

To the dressing, add 1/2 small head shredded Savoy or green cabbage, 1 cup fresh cilantro leaves, 4 scallions, 1 grated carrot, and 1/2 fresh jalapeno, minced. Toss together to combine.

To the dressing, add 1/2 small head shredded Savoy or green cabbage, 1 cup fresh cilantro leaves, 4 scallions, 1 grated carrot, and 1/2 fresh jalapeno, minced. Toss together to combine.

Believe it or not, this picture looks really similar to the one in the magazine! We're just happy we made it healthier by taking off the skin. The chicken was moist and flavorful from the honey-teriyaki glaze and the slaw was mild and refreshing. We had our dinner, and ended the night with popcorn and a movie.

Believe it or not, this picture looks really similar to the one in the magazine! We're just happy we made it healthier by taking off the skin. The chicken was moist and flavorful from the honey-teriyaki glaze and the slaw was mild and refreshing. We had our dinner, and ended the night with popcorn and a movie.

10 responses so far

10 Responses to “Honey-Teriyaki Chicken with Asian Cabbage Slaw”

  1. Teresaon 04 Jun 2009 at 4:55 pm

    The chicken looks absolutely inviting. I love going through the “Everyday Food” mag, especially the last page with the special dessert of the month. You did an excellent job in recreating the recipe. The photos are wonderful.

  2. Jamieon 05 Jun 2009 at 4:43 am

    Lovely! I love that flavor combination of honey and teriyaki and this would make a great family meal. Yummy!

  3. Gingeron 05 Jun 2009 at 5:28 am

    The chicken and slaw look beyond amazing! I always remove the skin so that I can have an extra piece of chicken! I think I would probably have a couple extra pieces of your chicken. Thanks for sharing and have a great weekend.

  4. Saraon 05 Jun 2009 at 11:09 am

    Looks delicious! I love Everyday Food, they always have the best recipes.

  5. thefoodaddictson 05 Jun 2009 at 12:07 pm

    Hope you all try the recipe one of these days. Even the leftovers taste good the next day! We will definitely be re-creating more recipes from Everyday Food. I think the recipes in this magazine are easy – and the pictures help a great deal!

  6. Jescelon 05 Jun 2009 at 1:09 pm

    I got Martha’s Everyday book and it has to disappoint me yet. This dinner not only looks delish but healthy… I’d sprinkle a bit of toasted sesame for a bit more asian-y touch :o )

  7. Stacey (Dill My Pickle)on 05 Jun 2009 at 2:12 pm

    Wow, this came out beautifully! It looks delicious.

  8. Bizon 05 Jun 2009 at 2:55 pm

    I love that magazine – its simple food you have on hand – looks great!

  9. thefoodaddictson 09 Jun 2009 at 10:25 pm

    Wow, I didn’t realize Everyday Food was so popular amongst food bloggers!

  10. Gourmet Mamaon 13 Jun 2009 at 4:49 am

    Wow this looks like a really fantastic dish. A two in one dish. Satisfies my meat cravings while not making me feel guilty cause there are veggies too. And the photos look wonderful too.

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