Honey Soy Chicken with Balsamic Roasted Brussels Sprouts

Late Wednesday night, after my steak with garlic mushroom bok choy, I came down with a nasty stomach bug. Or the flu, the jury is still out. Thursday morning on my way to work I became violently ill on the side of the highway. It was…..not suitable to recount in a food blog. I ended up leaving work early on Thursday and sleeping for over twelve hours. Thursday I wasn’t able to eat anything at all, Friday I was only able to drink straight chicken broth, and by Saturday I had graduated to soup. This morning was the first morning that I was able to drink coffee (a miracle, that) and I had this lovely chicken and a bunch of brussels sprouts waiting in the fridge, so I decided to venture back into real, solid food. I’m still exhausted and generally worn out, but never to tired to cook!

As long as the cooking requires little effort, of course. I used this recipe for a lovely honey soy marinade, and I didn’t change a thing about it. My only post-dinner comment would be that, if you use a three pound package of chicken, there isn’t quite enough marinade to get a good solid coat over everything (at least I think). But it was still absolutely delicious.  This recipe was actually out of character for me, because I generally don’t use honey outside of desserts. But I love soy sauce. My hesitation for honey is because I usually find “sweet and sour” combinations to be far too much sweet, not enough sour, but this recipe does a good job of balancing the soy and honey by sticking to a simple 1:1 ratio.

I’ve also recently developed a taste for brussels sprouts. It is tricky, though, to get them to a point of being soft enough to pleasantly eat, without charring them beyond recognition. The natural nutty flavor of the sprouts quickly becomes overpowering if they’re over-cooked. This recipe is very simple and the cooking time is spot on. The acidity from the vinegar deliciously compliments the natural flavor of the sprouts. Not as good as brussels sprouts roasted in duck fat (that was a special New Year’s meal, shortly before I started this blog, but maybe I’ll post it anyways), but still scrumptious! Especially for a veggie.

Overall, this was a lovely, simple, delicious meal and I would highly suggest both recipes. And now that my stomach is cooperating again, it was an excellent transition back into real food.

Now, I believe there are some real Girl Scout Cookies in the cupboard that would aid my ongoing recovery…….

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