Glazed Chicken with Creamy Polenta
Glazed Chicken with Creamy Polenta
Ingredients
For the Glazed Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
For the Creamy Polenta
- 4 cups chicken broth
- 1 cup milk
- 1 cup fine or medium grind cornmeal
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Add the chicken pieces and toss to coat. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
While the chicken marinates, prepare the polenta. In a large saucepan, combine the chicken broth and milk. Bring to a gentle simmer over medium-high heat.
⏱️ 5 min
- 3
Once the liquid is simmering, slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low, cover, and cook for 20-25 minutes, stirring every 5 minutes to prevent sticking, until the polenta is thick and creamy.
⏱️ 25 min
- 4
While the polenta cooks, prepare the chicken. In a small bowl, whisk together the cornstarch and water to create a slurry.
⏱️ 2 min
- 5
Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving the marinade. Sear the chicken pieces in a single layer for 3-4 minutes per side, until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 8 min
- 6
Reduce heat to medium. Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens into a glaze that coats the chicken.
⏱️ 3 min
- 7
Once the polenta is cooked, remove it from the heat. Stir in the grated Parmesan cheese, butter, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.
⏱️ 3 min
- 8
Divide the creamy polenta among serving plates. Top with the glazed chicken. Garnish with toasted sesame seeds and sliced green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Glazed Chicken with Creamy Polenta
Ingredients
For the Glazed Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
For the Creamy Polenta
- 4 cups chicken broth
- 1 cup milk
- 1 cup fine or medium grind cornmeal
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Add the chicken pieces and toss to coat. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
While the chicken marinates, prepare the polenta. In a large saucepan, combine the chicken broth and milk. Bring to a gentle simmer over medium-high heat.
⏱️ 5 min - 3
Once the liquid is simmering, slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low, cover, and cook for 20-25 minutes, stirring every 5 minutes to prevent sticking, until the polenta is thick and creamy.
⏱️ 25 min - 4
While the polenta cooks, prepare the chicken. In a small bowl, whisk together the cornstarch and water to create a slurry.
⏱️ 2 min - 5
Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving the marinade. Sear the chicken pieces in a single layer for 3-4 minutes per side, until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 8 min - 6
Reduce heat to medium. Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens into a glaze that coats the chicken.
⏱️ 3 min - 7
Once the polenta is cooked, remove it from the heat. Stir in the grated Parmesan cheese, butter, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.
⏱️ 3 min - 8
Divide the creamy polenta among serving plates. Top with the glazed chicken. Garnish with toasted sesame seeds and sliced green onions before serving.
⏱️ 2 min