- 1- 1 1/2 lbs. chicken breasts or thighs, cut into bite sized pieces
- 1 tbsp cornstarch
- 2 tsp olive oil
- 2 tbsp butter salted or unsalted
- 1 tbsp fresh garlic, minced
- 2 tbsp honey
- 2 tbsp soy sauce regular or low sodium
- red pepper flakes, cilantro, scallions for serving optional
In a medium bowl, toss chicken with corn starch. Set aside.
In a large skillet on high, heat olive oil. When oil is hot, add chicken. Spread chicken out in an even layer the best you can. Cook for 2-3 minutes without touching the chicken so you get a nice, browned crust on the chicken.
After 2-3 minutes (check for browning), flip chicken and cook 1-2 minutes more (without touching the chicken!) until the other side is nicely browned.
Reduce heat to medium and add garlic and butter to the pan and cook 1-2 minutes more, stirring often.
Then, add honey and butter. Cook another 1-2 minutes, stirring well until chicken is coated in the sauce and sauce begins to thicken.
Serve over rice, topped with cilantro, scallions or red pepper flakes if you like!
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Calories: 333kcal | Carbohydrates: 11.8g | Protein: 33.5g | Fat: 16.5g | Saturated Fat: 6.3g | Cholesterol: 116mg | Sodium: 590mg | Potassium: 309mg | Sugar: 8.8g | Vitamin D: 4µg | Calcium: 25mg | Iron: 2mg