Ingredients
Scale
- 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
- Whisk together honey, chicken broth, soy sauce, minced garlic, 1 tablespoon corn starch, cider vinegar, salt, and red pepper flakes in a bowl. Set aside.
- Slice the chicken breasts in half lengthwise to create two thinner pieces.
- In a shallow dish, combine ¼ cup corn starch with salt and pepper. Coat both sides of the chicken with the corn starch mixture and shake off excess.
- Heat canola oil in a large skillet over medium-high heat. Add chicken pieces and cook for 2-3 minutes on each side until they begin to brown. If necessary, do this in batches.
- Remove the chicken from the pan and add the prepared sauce, scraping any bits off the bottom with a wooden spoon.
- Return the chicken to the pan, constantly stirring until the sauce thickens and the chicken is fully cooked, about 5 minutes. Ensure chicken reaches an internal temperature of 165°F.
- Serve warm.
Notes
For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
Feel free to adjust the amount of red pepper flakes based on your desired spice level.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 37g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 72mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.