Emily Rancer

Apples and honey are a great combination. But when you also throw tender chicken into the mix, all three become powerfully better.

By altering a recipe for apple honey sauce and then incorporating chicken, I found an entirely new and delicious creation.

I try to make all my recipes as college-friendly as possible, both in time and taste.

This one is pretty easy and uses some of the best ingredients of the season.

Apple Honey Chicken

4 Tbs oil

1 yellow onion, coarsely chopped

1 Tbs grated fresh ginger

3 cups apple cider

1 Tbs brown sugar

1/2 cup honey

4 chicken breasts

1 large apple, chopped

(preferably not tart)

1 Tbs butter

1 tsp salt

1-2 tsp pepper

Heat 2 tbs oil in a medium pot over medium-high heat. Add the onions and cook until they turn a rich yellow and become soft (about 10 minutes). Add ginger and cook an additional minute. Raise the heat to high and add the apple cider, brown sugar and honey. Stir to combine and let the sauce boil down to about 1 cup (about 10 minutes). Let cool and set aside.

Heat butter in a large frying pan on medium heat and add apple. Mix often to avoid burning. When apple turns a deep yellow color (about 5-10 minutes), transfer to a plate and set aside.

Heat 2 Tbs of oil in same pan. Add chicken breasts and sprinkle with salt and 1-2 tsp pepper. Lightly brown the chicken on both sides.

Add the apple honey sauce and chopped apples to the pan and stir. Reduce heat to low and cover. Let simmer for 10 minutes. Serves four.

Emily’s cooking tip of the week:

Most college students have never cooked with fresh ginger before. It packs a unique flavor that can add an extra sweet and tangy punch to many dishes. To use it, slice off all the skin of the root to reveal the fibrous yellow inside. Then dice the ginger into very tiny pieces (in other words, you “mince” it, just like garlic). Follow the recipe’s directions from there and you’re set to go.

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