Honey Garlic Chicken and Veggie Fusion Bowl

Veggie Prep. Julienne Carrots and Parsnips into shapes resembling asian noodles. Slice Celery into medium sized pieces. Dice the Red Onion. Mince 4 garlic cloves (half will be used for veggies and rest will be used for the chicken sauce).

Season Chicken Tenders. Make sure the tenders are patted dry and seasoned on both sides with Kosher Salt and Pepper to taste.

Cook Chicken Tenders. In your pan, preferably a Lodge Cast Iron Pan, drizzle enough Olive Oil in the pan to just cover the bottom. Let the pan heat up on Medium heat until you start to see wisps of smoke. With a hot pan, sear the chicken tenders until cooked through and golden brown. It should only take 4 or 5 minutes max and they should only be turned once. That will give the best color and taste. Remove chicken from the pan and let rest.

Cook Down & Braise the Veggies. In the same hot pan with the brown chicken bits and oil still in it, add all the veggies at once and cook down for 5-7 minutes until they start to soften and get light brown color on some pieces. Then add enough chicken stock / broth to cover the veggies about 2/3 of the way up. Turn the heat up to medium-high and cook all the liquid out of the pan. Briefly continue cooking the veggies in the very hot pan to get them dried out a bit but not burned. Remove the veggies from the pan.

Sauce the Chicken. Slice the rested tenders into bite sized pieces, add back to the pan, add enough honey to make a sauce, add the last half of the fresh garlic, add dried Italian herbs. Keep this on medium heat so the honey develops flavor but does not burn. This should take no more than 5 minutes.

Serve & Enjoy! Plate the veggies in a bowl and sprinkle the chicken pieces and sauce over the veggies. It looks Asian and tastes Italian. Simple and delicious fusion dish!