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Tender chicken pieces pan-fried to perfection and coated in a sticky, sweet, and savory honey garlic sauce. A super quick and delicious weeknight dinner that the whole family will love, ready in under 30 minutes.
Prepare the chicken: In a medium bowl, combine the chicken cubes, cornstarch, salt, and black pepper. Toss well until each piece of chicken is evenly coated. This coating helps create a slightly crispy exterior.
Cook the chicken: Heat 1.5 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Work in batches if necessary to avoid overcrowding the pan. Remove the cooked chicken from the skillet and set aside on a plate.
Create the sauce: Reduce the heat to medium. Add the remaining 0.5 tablespoon of oil to the same skillet. Add the minced garlic and sauté for about 30-45 seconds until fragrant, being careful not to burn it.
Simmer and thicken the sauce: Pour the honey, soy sauce, and apple cider vinegar into the skillet. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly. It will continue to thicken as it cools.
Combine and serve: Return the cooked chicken to the skillet with the sauce. Toss gently for 1-2 minutes until all the chicken pieces are thoroughly coated in the glossy honey garlic sauce. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice or with your favorite vegetables.
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Tender chicken pieces pan-fried to perfection and coated in a sticky, sweet, and savory honey garlic sauce. A super quick and delicious weeknight dinner that the whole family will love, ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 466.53 calories per serving with 54.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1-2 teaspoons of sriracha, a pinch of red pepper flakes, or a finely chopped red chili to the sauce for a spicy kick.
Substitute the chicken with 1.5 lbs of large, peeled, and deveined shrimp. Cook the shrimp for 1-2 minutes per side until pink and opaque, then proceed with the sauce.
Stir-fry vegetables like broccoli florets, sliced bell peppers, or snap peas in the skillet after cooking the chicken. Remove them, make the sauce, and then add both the chicken and vegetables back in.
Use gluten-free tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
Chicken breast is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Garlic contains compounds like allicin, which are known for their potential to boost the immune system and provide antioxidant benefits.
Honey provides a quick source of natural carbohydrates, which the body uses for energy, making this a satisfying and energizing meal.
A single serving of this Honey Garlic Chicken contains approximately 450-500 calories, depending on the exact ingredients used. This estimate does not include side dishes like rice or vegetables.
This dish can be part of a balanced diet. It's a great source of lean protein from the chicken. However, it is high in sugar from the honey and sodium from the soy sauce. To make it healthier, use low-sodium soy sauce, control the portion size, and serve it with plenty of steamed vegetables and whole grains like brown rice.
Absolutely! Boneless, skinless chicken thighs are a great alternative and will result in a juicier, more flavorful dish. The cooking time may be slightly longer, so ensure they are cooked to an internal temperature of 165°F (74°C).
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce, or in the microwave in 30-second intervals until warmed through.
Yes, it's easy to make this gluten-free. Simply substitute the soy sauce with an equal amount of gluten-free tamari or coconut aminos. Cornstarch is naturally gluten-free, but check the packaging to ensure it's not processed in a facility with wheat.
This dish pairs wonderfully with steamed jasmine or brown rice, quinoa, or noodles. For a vegetable side, steamed broccoli, roasted asparagus, or a simple green salad are excellent choices.