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I am not a morning person. I am a stay-up-late-until-you-fall-asleep-on the couch kind of person. Therefore getting up bright and early for breakfast is usually not my thing. But, when I do want to serve my family a nice breakfast I pick something that I can prep the night before, so that on the morning of all I have to do is either put it in the oven, give it a quick toss in the skillet or as with these crepes stuff them with a filling of choice.
Ingredients:
Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil
To Stuff:
Nutella
Toasted Almond Flakes
Also:Non stick pan
Rubber spatula
1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

Source  : here,rafikrafik

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Source recipes -Here-

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I am not a morning person. I am a stay-up-late-until-you-fall-asleep-on the couch kind of person. Therefore getting up bright and early for breakfast is usually not my thing. But, when I do want to serve my family a nice breakfast I pick something that I can prep the night before, so that on the morning of all I have to do is either put it in the oven, give it a quick toss in the skillet or as with these crepes stuff them with a filling of choice.
Ingredients:
Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil
To Stuff:
Nutella
Toasted Almond Flakes
Also:Non stick pan
Rubber spatula
1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

Source  : here,rafikrafik

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I am not a morning person. I am a stay-up-late-until-you-fall-asleep-on the couch kind of person. Therefore getting up bright and early for breakfast is usually not my thing. But, when I do want to serve my family a nice breakfast I pick something that I can prep the night before, so that on the morning of all I have to do is either put it in the oven, give it a quick toss in the skillet or as with these crepes stuff them with a filling of choice.
Ingredients:
Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil
To Stuff:
Nutella
Toasted Almond Flakes
Also:Non stick pan
Rubber spatula
1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

Source  : here,rafik

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Nutella Stuffed Crepes & 3 Ways to Fold Them

I am not a morning person. I am a stay-up-late-until-you-fall-asleep-on the couch kind of person. Therefore getting up bright and early for breakfast is usually not my thing. But, when I do want to serve my family a nice breakfast I pick something that I can prep the night before, so that on the morning of all I have to do is either put it in the oven, give it a quick toss in the skillet or as with these crepes stuff them with a filling of choice.
Ingredients:
Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil
To Stuff:
Nutella
Toasted Almond Flakes
Also:
Non stick pan
Rubber spatula
1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

Source  : here,

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Chicken Mushroom & Potato Casserole

Growing up, my mom made this Chicken Mushroom & Potato dish but she called it French Style Potatoes. I am guessing it had something to do with the fact that the word casserole is a French word. The dish was pretty much the same thing though, with the only difference being that each layer was smothered with mayo. I am not a fan of the mayo in the dish, so I made some additions/substitutions that you might like. I added some crisped up smoked bacon that added an amazing aroma as well as flavor to the dish, and all that rendered fat was then used to brown the mushrooms. If you’re looking for a spin on the traditional meat & potatoes dinner, I think this is a great one! All that time the potatoes spend in the chicken, mushroom and bacon juices while roasting makes them teeeender and absolutely amazing. This is a foolproof recipe that is guaranteed to make your dinner table go silent as everybody will be too eager to stuff their faces with this mouthwatering casserole!

Chicken Mushroom & Potato Casserole

Serves: 4-5 people

• 3 lbs potatoes
• 2 chicken breasts
• 10-12 button mushrooms, quartered
• 4 strips thick cut bacon, cut into 1/3 inch pieces
• 1/2 large onion, diced
• 1/3 cup grated cheese (mozzarella/gouda/cheddar)
• 1/2 cup stock or bullion
• 1/4 cup cream
• Salt & Pepper, to taste
• Garlic powder or Ranch seasoning
• 1/4 cup chopped green onion
• chopped Italian Parsley

Method:

1. Heat a skillet over medium heat, add the chopped bacon and render the bacon until it crisps up. Add chopped onions to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon to a separate bowl.


Source  : here,

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Copycat Starbucks Cranberry Bliss Bars

As I re-write this recipe, this time with Starbucks having discontinued selling the original Cranberry Bliss bars, I am twice as happy to share this recipe. A true holiday favorite, these bars are one of the most delicious treats the famous coffee company used to carry. Each year when holidays come around and I make a batch of these wonderful Cranberry Bliss Bars I am thankful that my friend Olya shared this recipe with me.
Ingredients

• 1½ sticks butter (softened, not melted)
• ½ tsp salt
• 1¼ cup packed brown sugar
• 1½ cup flour
• 3 eggs
• ½ tsp baking powder
• 2 tblsp minced crystallized ginger or 1 teaspoon finely grated fresh ginger
• 1½ tsp vanilla extract
• ¾ –1½ cups Craisins (dry cranberries)
• 4 oz. white chocolate chips

For decoration

• ½ cup Craisins (dry cranberries)
• 2 oz white chocolate chips

Frosting

• 4 oz cream cheese
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 4 t.sp. lemon juice (about 1 lemon) 

 Source : here

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Spicy Slow Cooker Beef & Bell Pepper

With every recipe that I make, I am more and more in love with my slow cooker. It’s amazing that such delicious, healthy and easy meals can be done while you’re gone, with no stirring or attending to it of any kind, except for light prep before and after it’s cooked.

Ingredients

• 2 lbs beef chuck, thinly sliced
• 2 cups chopped to 1 inch squares bell pepper
• ½ medium onion, peeled, cut in half, sliced
• 1 cup broth or 1 cup water + 3 bullion cubes
• 2 tsp freeze dried garlic
• ⅓ cup chopped parsley
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp – 1 Tbsp Sriracha sauce

To thicken

• ½ cup water
• 2 Tbsp corn starch

Instructions

1. Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic.
2. Mix the broth with Sriracha, or water, bullion cubes and Sriracha. Pour over the peppers and beef.
3. (if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.
4. Mix ½ cup water and 2 tablespoons corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
5. Serve hot over rice, noodles or mashed potatoes. 

 Source  : here,

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One Pot Chicken & Potatoes

This time I added a whole lot of garlic & one chopped up onion, because I later made gravy with the drippings leftover from the chicken. Should l tell you that it was aah-mazing?!

Ingredients

• 8 chicken thighs
• 6-8 large potatoes, cut in quarters or halves
• 5-6 carrots, cut in 1-2 inch pieces
• 1 onion, cut in quarters
• 15-20 garlic cloves, whole
• Kosher salt
• Black ground pepper
• 4 tsp ground pepper or 5 cloves garlic, crushed
• ½ tsp paprika (optional)
• 3-4 Tbsp olive oil.

Instructions

1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
3. Rinse the chicken under running water & also pat dry with paper towel.
4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate. 

 Source : here

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Banh Mi Hot Dogs

These hot dogs have a Vietnamese banh mi twist, loaded with pickled carrots, jalapeños, cucumbers, cilantro, crushed peanuts and Sriracha!
Ingredients
2 tablespoons vinegar
1 teaspoon sugar
2 shredded carrots
6 Hebrew National Hot Dogs
6 hot dog buns
1 English cucumber, thinly sliced
1 jalapeno, thinly sliced
2 tablespoons chopped fresh cilantro leaves
Sriracha, for serving

Instructions
In a medium bowl, whisk together vinegar and sugar. Stir in carrots; let sit 10 minutes.
Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
To assemble the hot dogs, add hot dogs into each hot dog bun, top with carrots, cucumber, jalapeño, cilantro and Sriracha, if desired.
Serve immediately
.Source : here,

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Delicious Baked Sweet and Sour Chicken

No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
For the sweet and sour sauce
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Instructions
Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
Serve immediately.

Source : here,

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Baked Cream Cheese Wontons

No one would ever believe that these crisp, creamy wontons are actually baked, not fried! Plus, they're unbelievably easy and simple - perfect for a large crowd!
Ingredients
8 ounces medium shrimp, peeled, deveined and roughly chopped
4 ounces cream cheese, at room temperature
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1 teaspoon Sriracha, optional
Kosher salt and freshly ground black pepper, to taste
16 2-inch won ton wrappers
1 large egg, beaten
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste.
To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an "X", pinching the edges to seal.
Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
Serve immediately.

 Source : here,

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Asian-Style Cobb Salad

This salad serves as the perfect light meal, full of protein and veggies with a simple sesame vinaigrette!
Ingredients
5 cups chopped romaine lettuce
1 (11-ounce) can mandarin oranges in light syrup, drained
1/3 cup shredded chicken
1/3 cup grated carrots
1 avocado, halved, seeded, peeled and diced
2 hard-boiled eggs, diced
1/4 cup sliced green onions
For the sesame vinaigrette
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce
Instructions
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
Serve immediately with sesame vinaigrette.

Source : here,

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Asian Turkey Lettuce Wraps

These simple wraps comes together in less than 30 min, and it's incredibly hearty, healthy and filling!
Ingredients
1 tablespoon olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 red bell pepper, diced
1 small onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/2 teaspoon freshly grated ginger
1 cup cooked rice
3 green onions, thinly sliced
1 head butter lettuce
Instructions
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat and set aside.
Add garlic, bell pepper and onion to the saucepan. Cook, stirring frequently, until tender, about 3-4 minutes.
Stir in hoisin sauce, soy sauce, ginger and ground turkey until well combined. Add rice and green onions and gently toss to combine.
To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style.
Source : here,

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Asian Style Nachos

Loaded with leftover chicken teriyaki, fresh pineapple and spicy Sriracha, the whole family will be begging for another serving of these nachos!
Ingredients
4-5 cups tortilla chips
1 cup leftover chicken teriyaki
1 avocado, halved, seeded, peeled and diced
1/3 cup diced pineapple
1 cup shredded sharp cheddar
1/2 cup shredded mozzarella
2 green onions, thinly sliced
Sesame seeds, for garnish
Sriracha, for drizzling
Teriyaki sauce, for drizzling
Instructions
Preheat oven to 375 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
Spread tortilla chips into the prepared baking dish. Top with chicken teriyaki, avocado, pineapple and cheeses.
Place into oven and bake until cheeses have melted, about 10 minutes.
Serve immediately, garnished with sesame seeds, Sriracha and teriyaki sauce, if desired.
Source : here,

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Asian Style Chicken

A fun twist on the traditional version with a sweet, tangy lemon glaze that is out of this world!
Ingredients
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons toasted sesame seed oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
4 green onions, sliced
6 boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1/3 cup all-purpose flour
1/2 cup peanut oil
For the lemon glaze
1/4 cup rice vinegar
3 tablespoons sugar
1 lemon, zested and juiced
1 tablespoon cornstarch
Instructions
In a large bowl, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. In a gallon size Ziploc bag or large bowl, combine the marinade and chicken; marinate at least 2 hours, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
In a medium bowl, combine the chicken and the flour.
Heat peanut oil in a cast iron skillet to 350 degrees F. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.


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Damn Delicious Asian Salmon in Foil

The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
Ingredients
1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce
1 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

Instructions
Preheat oven to 375 degrees F. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
Place into oven and bake until cooked through, about 15-20 minutes.*
Serve immediately, garnished with green onions and sesame seeds, if desired.

 Source : here,

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Damn Delicious Asian Pasta Salad

Ingredients
8 ounces elbows pasta
1 California Avocado, halved, seeded, peeled and diced
1 mango, peeled and diced
1 carrot, peeled and grated
1/4 cup shredded red cabbage
1 green onion, thinly sliced
2 tablespoons pine nuts
Kosher salt and freshly ground black pepper, to taste
FOR THE DRESSING
2 tablespoons soy sauce
2 teaspoons sesame oil
1 1/2 teaspoons sugar, or more to taste
1/2 teaspoon sesame seeds
Instructions
To make the dressing, whisk together soy sauce, sesame oil, sugar and sesame seeds; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine pasta, avocado, mango, carrot, cabbage, green onion, pine nut, soy sauce dressing, salt and pepper to taste.
Serve immediately.

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Damn Delicious Asian Quinoa Meatballs

Healthy, nutritious and packed with so much flavor. Perfect as an appetizer or a light dinner!
Ingredients
1 pound ground turkey
3/4 cup cooked quinoa
3 cloves garlic, minced
2 green onions, thinly sliced, plus more for garnish
1 large egg
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon Sriracha, or more, to taste
Kosher salt and freshly ground black pepper, to taste
Sesame seeds, for garnish
For the sauce
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon brown sugar, packed
1 teaspoon sesame oil
1 teaspoon Sriracha, or more, to taste
2 teaspoons cornstarch
Instructions
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.



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Asian Lemon Chicken Tenders

Ingredients
1 cup vegetable oil
2 pounds boneless, skinless chicken breasts, cut into strips
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups all-purpose flour
1 cup buttermilk
For the lemon glaze
1/2 cup honey
1/3 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
Juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

Instructions
To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
Heat vegetable oil in a large skillet over medium high heat.
Season chicken with salt and pepper, to taste.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with lemon glaze.

 Source : here,

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Asian Honey Chicken

Ingredients
1/2 cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
1 cup buttermilk
For the sauce
1 tablespoon cornstarch
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes, or more, to taste
Instructions
Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
Serve chicken immediately, drizzled with honey glaze.

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