Honey Garlic Chicken with Roasted VegetablesIngredients:
For the chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1/4 cup soy sauce 1/4 cup honey 3 cloves garlic, minced 1 tablespoon rice vinegar 1 tablespoon sesame oilFor the roasted vegetables:
1 head of broccoli, cut into florets 1 red bell pepper, cut into 1-inch pieces 1 cup carrots, cut into 1-inch pieces 2 tablespoons olive oil Salt and pepper to tasteFor the sauce:
1 tablespoon soy sauce 1/4 cup chicken stock 2 tablespoons cornstarch 1 tablespoon honey 1 teaspoon sesame oilInstructions:
1.
In a bowl, combine the chicken, soy sauce, honey, garlic, rice vinegar, and sesame oil.
Marinate for at least 30 minutes.
2.
Preheat oven to 400°F (200°C).
3.
On a baking sheet, toss the broccoli, red bell pepper, and carrots with olive oil, salt, and pepper.
Roast for 15-20 minutes, or until tender.
4.
While the vegetables are roasting, heat a large skillet over medium heat.
Add the chicken and cook until browned on all sides.
5.
In a small bowl, whisk together the soy sauce, chicken stock, cornstarch, honey, and sesame oil.
Pour the sauce into the skillet with the chicken and bring to a boil.
Reduce heat and simmer for 2-3 minutes, or until the sauce has thickened.
6.
Add the roasted vegetables to the skillet with the chicken and stir to combine.
Cook for an additional 1-2 minutes, or until the vegetables are heated through.
7.
Serve the honey garlic chicken with roasted vegetables over rice or your favorite side dish.
Tips:
For a spicier dish, add 1/2 teaspoon of red pepper flakes to the marinade.
If you don’t have rice vinegar, you can substitute white wine vinegar or apple cider vinegar.
To make the sauce ahead of time, simply whisk together the ingredients and store in an airtight container in the refrigerator for up to 3 days.
When you’re ready to serve, reheat the sauce over medium heat before adding it to the skillet.

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