I’ve been a very shy cook until I discovered your channel, and now people at work ask me to cook them meals which I love to do. Thank you, Jack. You’re doing a really good thing here, you stand out.
as someone that only does mealprep for 5 years now I always comeback here from time too time to find inspiration for the next meal and as always Jack does it better then anyone else, Meals are easy to understand and follow a long and the macro cards are just a BIG plus to make sure you can hit your own goal. what am trying to say is Great vid Jack and thanks for all the hard work you put into makin them for us all too enjoy.
Air fryers are great. My oven is dreadful for cooking things like this. This sounds so delicious. The sauce sounds really good and easy to make. Thanks for a great recipe Chef Jack 😊
I've been meal prepping for almost 8 years now. Only because I work full time and am too exhausted to cook at night. This stops me eating take away. As a by product I've lost a lot of weight as I rarely snack.
I would love to see more high calorie / high protein meals. I always seem to be trying to figure out how to add more calories at the end of the day. Keep up the great videos!
I love all the variety on your channel as I love to see how to cook a variety of meals to improve my culinary knowledge, but these are the meals that I need the most and look forward to the most :) thanks jack :)
I like the meal prep series, as the meals are pretty tasty... However, I was wondering if you'd do a video of a meal that you'd prepared a few months ago, left it in the freezer, then took it out and re-heated it for us to show us the proper way of re-heating an older meal? Mine taste a bit manky, and I was wondering if I was doing something wrong with the re-heat??
I do a very similar recipe but always cook the chicken or pork on a pan and then add in the sauce as a final step. Never thought I could cook the chicken in the oven 😮 have to try it your way
For this method, I’d actually say pan or air fryer are the two best options. If your oven isn’t as hot as you think it is, the chicken won’t be crispy at all
in your cook book, are the meal preps in there or is it just one meal recipes? If meal prep is not there I would suggest a separate book for only meal prep.....
Hey Jack, massive fan of your channel and proud owner of your book. I'm thinking about doing a beef and Guinness pie with mashy pea's, duck fat potatos and a cobb loaf for Xmas this year with the family. Could you possibly cover this on your channel?? Looking at either using brisket or beef cheeks for the pies Cheers!
Cookbook question. does it contain a good portion of your diet/ protein recipes you have on your channel? only asking cause i do look up and rewatch when I'm making one of them. but having the book would be a huge shortcut.
Hey! No, this cookbook is family favourites, tips and tricks for becoming a better cook. No meal prep stuff in this one. There’s plenty of recipes in the book that are packed with protein and can be changed to suit your diet.
save yourself the struggle, "bulking" is debunked, you can maximize muscle gain on maintenance calories (if you're not a beginner lifter). Just make sure you have enough protein, just enough fat for metabolism and fill the rest with carbs to keep the glycogen levels up and you'll build mass just fine without getting fat and then having to spend additional time on cutting.
Just make more eh mate! Just adding extra butter or oil to things like this can help, maybe even cheese. Then just bang out calorie dense food like nuts throughout the day.
For anyone planning to make this: 1) the sauce turns out EXTREMELY salty (yes, I used the lowest sodium soy sauce I could find + unsalted butter). But since both the big amount of soy sauce and the chicken stock are salty, the salt level in the sauce becomes un-edible. I had to throw the whole sauce away and make a new one, with the same ingridients, but adjusted/watered out heavily to keep it from beeing salty 2) the sauce is barely enough to coat 400 g chicken (under half of what the recipe calls for). So if you are using 1 kg chicken as called for, you need to more than double the sauce! But, with the adjusted amount of ingridients and sauce-to-chicken ratio, it was pretty good
Not sure what happened to your sauce for it to be too salty? This amount of sauce easily covers 1kg of chicken which is what I showed in the vid. This is strange
You can use what you have. The reason I use ground in recipes like this is so that you don’t get chunks of pepper throughout the meal. If that’s all you have, it’s completely fine. The difference between the two peppers is to make white peppercorns, the berries are soaked in water to remove the skins before drying. It creates a more mild flavour compared to black pepper
@@ChefJackOvens awesome thanks for your response. I bought the white pepper lol. I made the dish tonight for dinner. It was really good and easy to prepare. I took your advice and air fried the chicken and topped with some sesame seeds. As I type this I realized I bought the green onion but completely forgot to use. 🤦🏼♀️ oh well next time.
"This honey garlic chicken looks both delicious and healthy! Perfect for anyone looking to lose weight and gain muscle-thanks for sharing such a great recipe! 🍗💪✨"
@@TheOtherNigel take any recipe and just add roasted veggies to it! Squash, zucchini, pumpkin, broccoli, green beans, asparagus, even carrots!- all of those are mild enough to accompany any of his recipes and so easy to make. Just toss with some olive oil and seasonings of your liking (my usual basic blend is just a bit of salt, lots of pepper, and garlic + onion powder) and stick it in the air fryer for…well, it depends. I prefer my veggies one of two ways, either fresh with no processing or extra crispy lol 😭 Just keep an eye on them until the tips just start getting dark! I love roasting brussel sprouts too, just beware of the smell. When I want something fresh, I just make a quick salad. Pick whatever vinaigrette you’re in the mood for or make one yourself (there are plenty of very easy, like 3-5 ingredient recipes available here and on the web) and splash some onto spinach/romaine/baby greens/kale or all of the above plus whatever other vegetables you have in your fridge 😊
You can use thigh meat. Cooking time will be a bit longer. I’d say 23-25 mins in the oven and 21-23 mins in the air fryer. I recommend using a air fryer for this or even a pan.
What do you do to remove the tendons from your chicken breast? I end up wasting so much chicken cutting away to be able to pull them out with a fork and kitchen paper.
@@selfgrowth4619 Literally just started exploring options, as I got diagnosed as pre-diabetic two days ago. The diet is gonna have to change massively, so looking for advice from anyone that'll give it.
I would not do the chicken on the oven. That with the cornstarch made it basically chicken mush. Next time I’ll try to cook the chicken on a pan and be safe about it. I basically wasted 2lbs of chicken trying it using the oven. I’ll try this next time but without the oven
Did it not crisp up at all? In the vid, I did mention using an air fryer is the better option. Doing this in a pan will also work well. If you found that the chicken was “mush” reduce the amount of cornflour or starch and just give them a very light dusting.
@@ChefJackOvens I think I used a bit too much starch but yeah it did not crisp at all 🥲. The sauce was on point though. The chicken is what I need to fix so I’ll attempt it next time!
@ If that’s the case, don’t worry about putting the chicken in the flour or starch, dust it over as if you were sprinkling salt and pepper on it and give it a light mix. It’s all about finding what works best for you 🙌
yeah same thing happened to me. I put it in the oven and it has an alkaline like taste to it. I didn't use the airfryer because I wouldn't fit a kg of chicken in my it properly.
I’ve been a very shy cook until I discovered your channel, and now people at work ask me to cook them meals which I love to do. Thank you, Jack. You’re doing a really good thing here, you stand out.
as someone that only does mealprep for 5 years now I always comeback here from time too time to find inspiration for the next meal and as always Jack does it better then anyone else, Meals are easy to understand and follow a long and the macro cards are just a BIG plus to make sure you can hit your own goal. what am trying to say is Great vid Jack and thanks for all the hard work you put into makin them for us all too enjoy.
Air fryers are great. My oven is dreadful for cooking things like this. This sounds so delicious. The sauce sounds really good and easy to make. Thanks for a great recipe Chef Jack 😊
You definitely need the smaller area of an air fryer in this one to get any sort of crispness on the chicken. The sauce is delicious. Thank you, Joey!
I've been meal prepping for almost 8 years now. Only because I work full time and am too exhausted to cook at night. This stops me eating take away. As a by product I've lost a lot of weight as I rarely snack.
I would love to see more high calorie / high protein meals. I always seem to be trying to figure out how to add more calories at the end of the day.
Keep up the great videos!
I love all the variety on your channel as I love to see how to cook a variety of meals to improve my culinary knowledge, but these are the meals that I need the most and look forward to the most :) thanks jack :)
It’s always pleasure! Glad they’re helpful to you mate
Thankyou Chef Jack, I made this recipe and it turned out fantastic the only thing I also added some broccoli to my dish as well.
Going to have this on Saturday for supper, looks delicious thanks xx
Please enjoy
Let's gooooooooo! Thank you for more healthy meal prepping recipes! My cut this summer will be doable thanks to you.
Thanks for all your recipes and tips Jack. I got your book with Free Shipping too! Thanks
I like the meal prep series, as the meals are pretty tasty... However, I was wondering if you'd do a video of a meal that you'd prepared a few months ago, left it in the freezer, then took it out and re-heated it for us to show us the proper way of re-heating an older meal? Mine taste a bit manky, and I was wondering if I was doing something wrong with the re-heat??
I do a very similar recipe but always cook the chicken or pork on a pan and then add in the sauce as a final step. Never thought I could cook the chicken in the oven 😮 have to try it your way
For this method, I’d actually say pan or air fryer are the two best options. If your oven isn’t as hot as you think it is, the chicken won’t be crispy at all
Looking forward to trying this new recipe out!
I hope you enjoy it!
Oh boy... How can I not try this? Thank you Jack. X
If you have an air fryer, I recommend doing it in that 🙌 please enjoy
just ordered your book buddy, keep the great recipes coming 🙂
Really do appreciate that! Thank you so much 🙌🙌
Another gem. Thank you ❤
Thanks for watching, appreciate it!
Thanks for the reference using both grams/cups
This meal is on the menu next week for my meal prep Sunday :)
Thank you for teaching me and making me hungry at the same time, chef 😂
More Oven/Air Fryer focused recipes please!
I am not great at frying chicken
Still love all of your recipes chef and as always looks 🤤
Thank you 🙏 Really appreciate the support!
Happy I got your channel 👍
Appreciate you! Hope you enjoy the recipe.
Definitely trying this!!😍
This looks great I’m going to try this for sure.
Liking this recipe Jack be a good footy food. Thanks Chef. 😊
in your cook book, are the meal preps in there or is it just one meal recipes? If meal prep is not there I would suggest a separate book for only meal prep.....
This looks absolutely delicious 😋😋😋😋
Hey Jack, massive fan of your channel and proud owner of your book.
I'm thinking about doing a beef and Guinness pie with mashy pea's, duck fat potatos and a cobb loaf for Xmas this year with the family.
Could you possibly cover this on your channel??
Looking at either using brisket or beef cheeks for the pies
Cheers!
This looks delicious!
Can you substitute coconut aminos for the soy sauce?
Cookbook question. does it contain a good portion of your diet/ protein recipes you have on your channel? only asking cause i do look up and rewatch when I'm making one of them. but having the book would be a huge shortcut.
Hey! No, this cookbook is family favourites, tips and tricks for becoming a better cook. No meal prep stuff in this one. There’s plenty of recipes in the book that are packed with protein and can be changed to suit your diet.
Damn, just missed first comment! Oh well. Love the channel, Jack!
Thank you mate
Looks amazing but I need a weight gain version 😢
Easy, make extra rice and use chicken thigh (more fat).
Wait no whisper of how many cracks of pepper? I fell lost! :)
Didn’t use a Peppermill in this one
"we only need one" highlander style green onions 👍
brother. we need some bulking recipes so bad. I'm trying to get some lean mass
save yourself the struggle, "bulking" is debunked, you can maximize muscle gain on maintenance calories (if you're not a beginner lifter). Just make sure you have enough protein, just enough fat for metabolism and fill the rest with carbs to keep the glycogen levels up and you'll build mass just fine without getting fat and then having to spend additional time on cutting.
Just make more eh mate! Just adding extra butter or oil to things like this can help, maybe even cheese. Then just bang out calorie dense food like nuts throughout the day.
@@MatOnMotors thanks for the advice
Mmmmm Garlic chicken :D
Is there a rice you can substitute the jasmine rice for
For anyone planning to make this:
1) the sauce turns out EXTREMELY salty (yes, I used the lowest sodium soy sauce I could find + unsalted butter). But since both the big amount of soy sauce and the chicken stock are salty, the salt level in the sauce becomes un-edible. I had to throw the whole sauce away and make a new one, with the same ingridients, but adjusted/watered out heavily to keep it from beeing salty
2) the sauce is barely enough to coat 400 g chicken (under half of what the recipe calls for). So if you are using 1 kg chicken as called for, you need to more than double the sauce!
But, with the adjusted amount of ingridients and sauce-to-chicken ratio, it was pretty good
Not sure what happened to your sauce for it to be too salty? This amount of sauce easily covers 1kg of chicken which is what I showed in the vid. This is strange
Is there a difference in white pepper and regular pepper?? Don’t really feel like spending $7 on something I will never use again.
You can use what you have. The reason I use ground in recipes like this is so that you don’t get chunks of pepper throughout the meal. If that’s all you have, it’s completely fine. The difference between the two peppers is to make white peppercorns, the berries are soaked in water to remove the skins before drying. It creates a more mild flavour compared to black pepper
@@ChefJackOvens awesome thanks for your response. I bought the white pepper lol. I made the dish tonight for dinner. It was really good and easy to prepare. I took your advice and air fried the chicken and topped with some sesame seeds. As I type this I realized I bought the green onion but completely forgot to use. 🤦🏼♀️ oh well next time.
"This honey garlic chicken looks both delicious and healthy! Perfect for anyone looking to lose weight and gain muscle-thanks for sharing such a great recipe! 🍗💪✨"
Looks delicious, but I wish more of your meal prep recipes/videos included veggies.
@@TheOtherNigel take any recipe and just add roasted veggies to it! Squash, zucchini, pumpkin, broccoli, green beans, asparagus, even carrots!- all of those are mild enough to accompany any of his recipes and so easy to make. Just toss with some olive oil and seasonings of your liking (my usual basic blend is just a bit of salt, lots of pepper, and garlic + onion powder) and stick it in the air fryer for…well, it depends. I prefer my veggies one of two ways, either fresh with no processing or extra crispy lol 😭 Just keep an eye on them until the tips just start getting dark! I love roasting brussel sprouts too, just beware of the smell.
When I want something fresh, I just make a quick salad. Pick whatever vinaigrette you’re in the mood for or make one yourself (there are plenty of very easy, like 3-5 ingredient recipes available here and on the web) and splash some onto spinach/romaine/baby greens/kale or all of the above plus whatever other vegetables you have in your fridge 😊
Great!
Thank you
Looks good
W mans🙏
which spray oil do you use I need it so bad, I feel like I can never find one that sprays continuously, it's always a spritz !
Can i ask what pans you use? They look quite good, we are in desperate need of some new ones and i wince when i see the price of hexclad. 😂
Hi chef! What's the pan you used on the honey butter sauce?
Do you like the titanium always pan pro?
@@zachh468 yeah it’s awesome! Holds heat really well and creates a really nice sear. Very easy to clean too
Great job, finally something that is around 10 grams of fat or less per serving.
Yum
What sort of cookware do you use?
My man!
Hello sir quick question where do you get that garlic and ginger grater from I would love to buy as I use garlic and ginger on a daily basis
Hey! Most cooking shops will sell them if not I have a link for it on my website
@ thank you what is the grater called
@craigschofield1354 microplane
do you reckon you can fry the chicken in a pan instead to get a crispier result?
Definitely
out of curiosity - can we fry the chicken on the pan or it will be much different from the oven?
Yes you can fry the chicken in a pan
If I was planning on using boneless skinless thighs instead, would the cook time be the same? Just trying to use what I currently have on hand lol
You can use thigh meat. Cooking time will be a bit longer. I’d say 23-25 mins in the oven and 21-23 mins in the air fryer. I recommend using a air fryer for this or even a pan.
Nice ❤
Algorithm power up! 🔌
What do you do to remove the tendons from your chicken breast? I end up wasting so much chicken cutting away to be able to pull them out with a fork and kitchen paper.
I'm going to try this, looks great, but do you have any recommendations for cutting the rice for something else non-carb?
Have it on a salad? If you are non-carb do you not already know what your options are for side dishes?
@@selfgrowth4619 Literally just started exploring options, as I got diagnosed as pre-diabetic two days ago. The diet is gonna have to change massively, so looking for advice from anyone that'll give it.
I would not do the chicken on the oven. That with the cornstarch made it basically chicken mush. Next time I’ll try to cook the chicken on a pan and be safe about it. I basically wasted 2lbs of chicken trying it using the oven. I’ll try this next time but without the oven
Did it not crisp up at all? In the vid, I did mention using an air fryer is the better option. Doing this in a pan will also work well. If you found that the chicken was “mush” reduce the amount of cornflour or starch and just give them a very light dusting.
@@ChefJackOvens I think I used a bit too much starch but yeah it did not crisp at all 🥲. The sauce was on point though. The chicken is what I need to fix so I’ll attempt it next time!
@ If that’s the case, don’t worry about putting the chicken in the flour or starch, dust it over as if you were sprinkling salt and pepper on it and give it a light mix. It’s all about finding what works best for you 🙌
yeah same thing happened to me. I put it in the oven and it has an alkaline like taste to it. I didn't use the airfryer because I wouldn't fit a kg of chicken in my it properly.
nice. But how much chicken you put in each serving to get these macros?
The weights are on the macro cards. Plus it’s the whole amount divided by the amount of serves, which is how you work out macros
Is there a good butter substitute for this recepie? (cannot have anything dairy , not due to lactose intolerance)
You can probably use any sort of fat, so using vegetable-oil, as used or cooking, should work fine.
Country crock makes a great plant butter! My sister uses it to cook and even sometimes bake with and you can’t tell the difference
This recipe looks quite similar to General Tso's Chicken. Why the different name?
Because general tso is a sweet and spicy deep fried dish. This is completely different
How is baby girl cooking? I haven’t been on in a while. Is she here yet?
8 weeks to go! Not long now
For chicken that small 200 degress for 18 minutes it's probably as dry as a biscuit surely?
Nah not at all. Tested it a few times. It allows for the chicken to crisp too. As I said, do it in an airfyer if you’ve got one, it’s a lot better
where are vegatables
😋😋😋😋😋😋😋
😎👍🏿
why tf you still promote that scam knives, they are for $20 on ali