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Honey Chicken

A quick, sweet-and-savory honey chicken with broccoli that’s perfect for weeknight dinners.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt (with parsley flakes)
  • 1 1/2 tablespoons olive oil
  • 1 cup broccoli, chopped
  • 2 boneless skinless chicken breasts cut into bite-size pieces
  • 1 tablespoon brown sugar

Instructions

  • Cut the chicken breasts into bite-size pieces and season them with the 1/2 teaspoon garlic salt and 1/2 teaspoon paprika.
  • In a mixing bowl, whisk together 1/2 cup honey, 2 tablespoons soy sauce, 1/2 teaspoon crushed red pepper flakes, 1 tablespoon brown sugar, 1/2 teaspoon paprika, and any remaining garlic salt until smooth.
  • Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the seasoned chicken to the hot oil and cook, stirring occasionally, until lightly browned on the outside, about 5 minutes.
  • Pour the honey sauce into the skillet with the chicken, add the chopped broccoli, and stir to combine.
  • Continue to cook and stir until the chicken is no longer pink in the center and the sauce has thickened, about 5–10 more minutes.
  • Serve the honey chicken over white or brown rice, if desired.

Equipment

  • Skillet
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board
  • Spatula or Wooden Spoon

Notes

  • Prepare the chicken and sauce ahead and store separately until cooking.
  • Keep sauce and chicken refrigerated for 1–2 days before cooking.
  • Freeze prepared (uncooked) components for up to 3 months and thaw in the fridge overnight before cooking.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat leftovers in a skillet over medium heat until hot.