You can call me honey

The Boy had karate tonight so we needed a quick, prep-ahead meal and this one fits the bill. Tasty too.

Honey-Teriyaki Chicken (from EveryDay Food magazine)

1/2 C honey
2 TBSP rice vinegar
2 TBSP soy sauce
4 garlic cloves, minced
2 TBSP peeled, grated ginger
1 TBSP coarse salt
1/2 tsp pepper
8 bone-in, skin-on chicken thighs

1. Preheat oven to 475. Line rimmed baking sheet with foil. In a large bowl, combine all but chicken and mix until combined. Add chicken and toss to coat.

2. Bake chicken, skin side up, basting occasionally with pan juices until well-browned and cooked through- 25-30 minutes. Serve chicken drizzled with pan juices.

I dip each chicken thigh in the sauce one at a time and place them on the baking sheet. Then I dump the leftover sauce over them before baking. My son and husband both love this one. I serve them with rice and...

Asian Cabbage Slaw (from EveryDay Food magazine)

2 TBSP fresh lime juice
2 TBSP rice vinegar
1 TBSP vegetable oil
2 tsp sugar
salt to taste
1/2 head small green cabbage or savoy cabbage
1 C cilantro leaves
4 scallions, cut into matchsticks
1 grated carrot
1/2 fresh jalapeno, minced

1. Combine first five ingredients for dressing in a large bowl. Whisk to combine.
2. Add vegetables to dressing and toss to combine.

I double this recipe mostly for practical reasons. What am I going to do with half a cabbage and half a jalapeno? I also generally use the vegetable peeler on the carrot instead of grating it. It's delicious and is great as leftovers. I made this yesterday for today to shorten my prep time.