Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese (Print version)
Glossy honey pepper chicken served over creamy macaroni and cheese for a cozy, sweet, spicy dinner.
# Ingredients:
For the honey pepper chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets or strips
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
2 tablespoons all-purpose flour
07 -
2 tablespoons olive oil
08 -
1/2 cup (170 g) honey
09 -
1/4 cup (60 ml) low-sodium soy sauce
10 -
1 tablespoon apple cider vinegar
11 -
1 tablespoon hot sauce
12 -
1 teaspoon freshly cracked black pepper
13 -
1/4 teaspoon cayenne pepper, more to taste
For the macaroni and cheese
14 -
10 oz (285 g) elbow macaroni
15 -
3 tablespoons unsalted butter
16 -
3 tablespoons all-purpose flour
17 -
2 1/2 cups (600 ml) whole milk, warmed
18 -
2 cups (225 g) freshly shredded sharp cheddar cheese
19 -
1 cup (115 g) freshly shredded Monterey Jack cheese
20 -
1/2 teaspoon kosher salt, plus more for pasta water
21 -
1/4 teaspoon black pepper
22 -
2 tablespoons chopped fresh parsley, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to the package directions, then drain and set aside.
02 -
Pat the chicken dry. Toss it with salt, pepper, smoked paprika, garlic powder, and flour until lightly coated on all sides.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until golden and 165°F in the thickest part. Transfer to a plate.
04 -
Reduce the heat to medium. Add honey, soy sauce, apple cider vinegar, hot sauce, cracked black pepper, and cayenne to the skillet. Simmer for 2-3 minutes until lightly thickened.
05 -
Return the chicken to the skillet and turn it in the glaze until glossy and well coated. Remove from the heat.
06 -
In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the warm milk until smooth and thickened.
07 -
Turn the heat low. Stir in the cheddar and Monterey Jack until melted, then season with salt and pepper. Fold in the drained macaroni.
08 -
Spoon the macaroni and cheese into bowls. Top with honey pepper chicken and a little extra glaze from the skillet. Garnish with parsley.
# Good to know:
01 -
Best served immediately while the glaze is shiny and the cheese sauce is creamy.
02 -
For less heat, reduce the cayenne and hot sauce by half.