Laptop Lunches #102

Broccoli stir fry with ginger and sesame, a black apricot, spicy honey chicken over brown rice, and strawberry chunks.

The black apricot was a new one for me; I liked it better than a regular fresh apricot but still think I prefer dried.

But I am super excited about the new chicken recipe I want to share:

I modified this recipe so it wasn't so salty and would only produce 1-2 servings. You can easily double, triple, or quadruple the recipe. Also, I cooked it in a toaster oven (given that my oven still needs cleaning from the zucchini bread fiasco), and it worked great, plus it's super quick. You could do the whole thing in less than 15 minutes start to finish.

Spicy Honey Chicken
Serves 1-2

1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 boneless, skinless chicken thighs
4 teaspoons honey
1/2 teaspoon cider vinegar

Preheat broiler (or toaster oven broiler). Line baking sheet with aluminum foil (probably not necessary for nonstick pans). Set aside.

Mix garlic salt, chili powder, cumin, paprika, and red pepper in a medium bowl. Add chicken thighs and roll around to coat evenly.

Put prepared chicken in pans and put under broiler. Allow to broil for 5 minutes, then turn. Allow to cook for an additional 5 minutes.

Meanwhile, combine honey and vinegar in a small bowl.

Check to be sure chicken is fully cooked. If not fully cooked, continue to broil until it is. (Don't worry too much about overcooking the chicken. Chicken thighs are very forgiving.)

Brush half of honey mixture on top of chicken. Broil for one minute. Turn chicken, then brush other side with remaining honey mixture. Broil for an additional one minute.

Remove and serve.

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