Honey Garlic Chicken
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Medium Saucepan
- Small Mixing Bowl
- Rubber Spatula
- Leftover chicken (about 4 chicken breasts)
- 2 tablespoons vegetable oil
- ⅓ cup honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha or other hot sauce
- ½ teaspoon garlic powder
- Pinch of crushed red chili flakes (optional)
- ⅓ cup warm water
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Sesame seeds, for garnish
- 2 cups cooked white or brown rice
- Lime wedge for garnish
- Optional: cilantro, shredded carrots, red bell pepper cut into strips, steamed broccoli, or shredded cabbage
Cut leftover chicken into cubes and set aside.
In a medium saucepan over medium-high heat, whisk together honey, soy sauce, Sriracha, garlic powder, and a generous pinch of red chili flakes.
Stir and whisk
In a small bowl, combine cornstarch and warm water. Stir mixture into saucepan and whisk continuously until thickened, about 2 to 3 minutes.
Add chicken into mixture. Using a rubber spatula, toss to combine, cooking for an additional 3 minutes until chicken warms through.
Sprinkle a generous amount of sesame seeds on the chicken and serve over rice with a lime wedge and optional toppings if desired.