Ingredients & Substitutes

Instructions

1. 1

   Mince 6 black garlic cloves very finely and combine with 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, 1 tablespoon of Worcestershire sauce, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl to create the glaze.

2. 2

   Pat 4 boneless, skinless chicken breasts dry with paper towels and coat them thoroughly with the prepared black garlic glaze.

3. 3

   Arrange the glazed chicken breasts in a single layer in a steamer basket, ensuring there is space between each piece for even cooking.

4. 4

   Bring 2 cups of water to a boil in a large pot or steamer base, then place the steamer basket with the chicken over the boiling water, cover, and steam for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

5. 5

   While the chicken steams, melt 1 tablespoon of unsalted butter in a medium skillet over medium heat.

6. 6

   Add 1 cup of fresh or frozen corn kernels, 1 cup of frozen shelled edamame, and 0.5 of a finely diced red bell pepper to the skillet and sauté for 5 to 7 minutes until the vegetables are tender-crisp.

7. 7

   Remove the steamed chicken from the basket and let it rest for 5 minutes, then serve immediately with the succotash and garnish with 2 tablespoons of fresh chopped parsley.