Honey Soy Chicken
This Honey Soy Chicken is quick, flavorful, and perfect for busy weeknights! Tender chicken tossed in a sweet and savory sauce with fresh veggies.
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 2 teaspoons minced ginger
- 2 zucchini quartered and sliced
- 1 red bell pepper cored, seeded, and cut into 1-inch pieces
- 1/4 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 2 tablespoons green onions sliced
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Begin by heating the vegetable oil in a large skillet over medium-high heat. This will give your chicken a nice sear and enhance its flavor.
- Add the cut chicken breasts to the skillet. Season with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Stir in the minced ginger, zucchini, and red bell pepper. Cook for an additional 3-4 minutes until the veggies are tender yet still crisp.
- In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until well combined.
- Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to coat everything in the delicious sauce. Allow it to simmer for an additional 2-3 minutes until the sauce thickens.
- Remove the skillet from heat and sprinkle the sliced green onions on top. Serve your Honey Soy Chicken warm, perhaps over a bed of rice or noodles for a complete meal.
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Cutting board and knife
Notes
- Use gluten-free soy sauce to make the dish suitable for gluten-free diets.
- Substitute chicken with tofu or tempeh for a vegetarian-friendly option.
- Serve over cauliflower rice to keep it low-carb.
- Don’t overcook the chicken to keep it juicy.
- If the sauce is too thick, add more chicken broth to thin it out.