Sticky Honey Cilantro Chicken with Crushed Coriander and Charred Broccolini
This post is sponsored by Filippo Berio. All opinions are my own. Thanks for supporting the brands that support me!
Happy New Year, friends! If you’re like me, you’re probably all kinds of ready for clean, simple and healthy recipes to kick off the new year with a fresh start. But you also probably want something tasty and feels like you’re not missing out. I teamed up with Filippo Berio to create a meal that does just that! This sticky honey cilantro chicken with crushed coriander and charred broccolini is full of flavor and feels like a takeout meal but is full of fresh and clean ingredients and will leave you feeling fueled and nourished. The chicken has that fried chicken crispiness we all crave but it’s been lightly pan-fried to crispy golden perfection in Filippo Berio Olive Oil, making it super light and healthy. The olive oil has mild olive notes and a balanced flavor that really helps to enhance the overall flavor of the chicken. And the sauce is absolutely full of flavor! It’s sweet and tart and salty and spicy and aromatic. Seriously, all the good things. And we’ll finish it off with some quickly charred broccolini for that green we’re all craving. Seriously, this may just be your new go-to meal! And if you’re not into the meat thing, try this recipe using cauliflower florets instead of chicken! Cauliflower breads and crisps quite similarly to meat and will be equally delicious with that sticky sauce. Enjoy and let me know what you think if you try this recipe!
Sticky honey Cilantro Chicken with crushed coriander and Charred Broccolini
serves 4
for the sauce
1/3 c honey
1 T tamari (or soy sauce)
zest of 1 lime
juice of 1 lime
1-2 t crushed red pepper flakes (depending on how spicy you’d like it)
2 cloves garlic, microplaned
1/2 t coriander seeds, crushed in a mortar and pestle or with the back of a heavy skillet
1 c fresh cilantro, washed and roughly chopped
for the chicken and broccolini
1 c Filippo Berio Olive Oil
1 1/2 lb boneless skinless organic chicken breasts, cut into 1 inch strips (about 2-3 large chicken breasts)
1/2 c arrowroot powder
2 large eggs, beaten
1 1/2 c panko bread crumbs
salt and pepper
1 lb broccolini, washed and ends trimmed
1 t tamari
juice of half a lime, plus more for serving
In a small bowl, combine the honey, tamari, lime juice and zest, crushed red pepper flakes, garlic, and coriander seeds and whisk to combine. Set aside.
Set up a dredging assembly line by lining up three shallowish bowls or dishes. In the first, add the arrowroot powder with salt and pepper to taste, the second with the beaten eggs, and the third with the panko. Bread the chicken strips by coating both sides in the arrowroot, then the egg, then the bread crumbs until thoroughly coated. Repeat with all the chicken.
Heat a 12-inch cast iron skillet over medium heat and add in the olive oil. When olive oil is shimmering, gently add in chicken strips, leaving a bit of space around each so they don’t overcrowd and work in batches if necessary. Fry each for about 4 minutes on the first side and flip after golden. Cook an additional 3-4 minutes on the second side until golden brown and internal temperature is at least 170 F. Remove from pan onto a wire cooling rack. Set it aside while we make the broccolini.
While the chicken is frying, bring a large pot of water to a boil. Add the broccolini and blanch for about 2 minutes, until bright green and slightly tender. Remove from heat and transfer to a plate. Once the chicken has finished cooking and been removed from the skillet, wipe the skillet out with a paper towel to remove any remaining oil and bread crumb residue add another drizzle of olive oil then add in the broccolini. Give it a good toss to evenly coat in olive oil and spread in a single layer. Allow to cook a minute or two until starting to char. Flip over and drizzle with the tamari and juice of half a lime. Once charred on the second side, remove from pan and shut off heat. To serve, add a few pieces of chicken and some broccolini to a plate. Drizzle the chicken with the honey sauce and sprinkle over the fresh cilantro. Serve with extra wedges of lime on the side and enjoy!
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