Ingredients
Chicken and Oil
- 2 teaspoons extra-virgin olive oil (or canola oil)
- 1 1/2 pounds boneless skinless chicken breasts, cut into small 1/2-inch cubes
- Salt and black pepper, to taste
Glaze
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, adjust for heat)
To Serve
- Brown or white rice, cooked
- Sliced green onions, for garnish
- Sesame seeds, for garnish
- Chopped peanuts, optional garnish
- Lime wedges, to squeeze over chicken
Instructions
- Heat the Oil: Warm 2 teaspoons of olive oil in a large skillet over medium-high heat until shimmering and hot.
- Season the Chicken: Lightly season the cubed chicken breasts with salt and black pepper, being cautious not to over-season due to soy sauce saltiness.
- Brown the Chicken: Add the chicken cubes to the hot skillet and cook undisturbed for 3 to 4 minutes to achieve a brown sear on one side.
- Prepare the Glaze: While the chicken cooks, whisk together honey, low-sodium soy sauce, minced garlic, and red pepper flakes in a small bowl until combined.
- Cook the Other Side & Add Sauce: Flip the chicken pieces to cook on the other side, then pour the honey garlic glaze over the chicken. Toss to coat evenly and continue cooking for 4 to 5 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Serve: Serve the honey garlic chicken hot over steamed brown or white rice. Garnish with sliced green onions, sesame seeds, optional chopped peanuts, and a squeeze of fresh lime juice for brightness.
Notes
- Adjust red pepper flakes to control the spiciness or omit if preferred mild.
- Use low-sodium soy sauce to keep the dish from becoming too salty.
- Cut chicken into evenly sized small cubes (about 1/2 inch) for quick and even cooking.
- Serve with rice to soak up the delicious sauce.
- Optional garnishes like chopped peanuts add a nice textural contrast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
