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Ingredients
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- ⅔ cup honey
- ⅓ cup low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon corn starch
- 2 tablespoons cider vinegar
- ¼ teaspoon salt
- 1 pinch red pepper flakes
- 2 boneless skinless chicken breasts
- ¼ cup corn starch
- salt and pepper
- 2 tablespoons canola oil
Instructions
- In a bowl, whisk together honey, chicken broth, soy sauce, minced garlic, 1 tablespoon corn starch, cider vinegar, salt, and red pepper flakes. Set this mixture aside.
- Slice the chicken breasts in half lengthwise to create two thinner pieces.
- In a shallow dish, add ¼ cup corn starch, seasoning it lightly with salt and pepper. Coat both sides of the chicken in the corn starch and shake off excess.
- Heat canola oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until slightly browned. You may need to do this in batches based on your pan size. Drain excess oil if necessary before continuing.
- Remove the chicken from the pan and pour the sauce into the skillet, scraping the bottom to dissolve any browned bits.
- Return the chicken to the skillet, stirring continuously until the sauce thickens and the chicken is fully cooked (around 5 minutes). Use a meat thermometer to ensure chicken is at 165 degrees F.
- Serve the chicken with the sauce.
Notes
For extra heat, add more red pepper flakes to the sauce.
This dish pairs well with a side of steamed vegetables or rice.
Use fresh garlic for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 60mg