[ Asian Honey Chicken ]

This was a hit with the family.

Ingredients

3 large chicken breasts cut into smaller pieces
2.5 tablespoons cornstarch
2 tablespoons soy sauce
1/4 cup honey
1/2 tablespoon apple cider vinegar
1/4 cup chicken broth
1/4 teaspoon garlic powder
2 tablespoons olive oil or vegetable oil + more as needed

Instructions

1. Cut your chicken into smaller pieces (bite-size or slightly bigger is fine). Add the chicken to a bowl and sprinkle the cornstarch over it. Toss until coated.
2. Add the soy sauce, honey, apple cider vinegar, chicken broth, and garlic powder to another bowl.
3. Add the oil to a skillet over medium-high heat. Let the pan get nice and hot. Cook the chicken until browned on two sides (about 3-5 min/side). I did two batches so as not to over-crowd the pan. You may need to add another tablespoon or so of oil when cooking the second batch. Remove chicken from the pan and set it aside once it's seared. Important note: If the chicken is sticking, wait a little longer and it will release when it's nicely browned. I use tongs to make turning the chicken quick and easy.
4. Take the skillet off the heat and pour in the sauce from the bowl. Scrape up any brown bits from the bottom of the pan. Add the chicken back in. Reduce the heat to medium and return the pan to the burner.
5. Let it cook for a few minutes until the sauce has thickened up a bit and the chicken is fully cooked through (I spoon some sauce over top). Serve immediately. It's really good over rice!

[ Mint Chocolate Chip Ice Cream ]

This was AMAZING.

14-oz can sweetened condensed milk
2 cups heavy cream
1 cup milk (I use 1%)
large pinch salt
2 teaspoons vanilla extract
1/2 teaspoon pure mint extract
5 drops green food coloring (optional)
4 ounces bittersweet chocolate

Combine all ingredients except for the chocolate in a large bowl and whisk until well combined. Pour into your ice cream maker and process according to the manufacturer’s instructions.