15-Minute Honey Garlic Chicken

Ingredients

• 2 tsp extra-virgin olive oil (or canola oil)
• 1.5 lb boneless skinless chicken breasts (cut into small cubes (about 1/2 inch))
• salt (to taste)
• black pepper (to taste)
• 3 tbsp honey
• 3 tbsp low-sodium soy sauce
• 3 garlic (minced)
• 0.25 tsp red pepper flakes (optional, adjust for heat)
• rice (brown or white, for serving)
• green onions (sliced, for garnish)
• sesame seeds (for garnish)
• peanuts (chopped, for garnish)
• lime wedges (to squeeze over chicken)

Steps

1. 1

   Heat olive oil in a large skillet over medium-high heat.

2. 2

   Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)

3. 3

   Add the chicken to the skillet and brown on one side, about 3-4 minutes.

4. 4

   Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.

5. 5

   Turn the chicken pieces over to begin cooking on the other side.

6. 6

   Add the sauce to the pan and toss to coat the chicken pieces.

7. 7

   Cook until chicken is cooked through, 4-5 more minutes. (The small pieces cook quickly, which is the point, so be careful not to overcook them.)

8. 8

   Serve with steamed rice and top with green onions, sesame seeds and a squeeze of lime juice, if desired.

Notes

Thickening: If your sauce doesn't seem thick enough, try adding a quick cornstarch slurry in the last 1-2 minutes. Mix 1-3 teaspoons of cornstarch with 1 tablespoon of water and add it to the pan. Doubling Sauce: Many people prefer to double the sauce quantities to ensure there is plenty for the rice and vegetables. Storage: Leftovers can be stored in the refrigerator for up to 4-5 days. Reheat in the microwave or skillet until warmed through.

Nutrition per serving

• main
• chicken
• quick and easy
• weeknight dinner
• 5-ingredient
• high protein
• dairy-free