We made it to Friday! I am so unbelievably excited! We don’t have anything earth-shattering planned, which is why I’m so happy. I love a good, quiet weekend at home and I’m sure we’ll even come up with some yummy foods to make. Any thoughts on what we should make?! I’m always looking for an excuse to make a good recipe.
With a lot of families kids starting school in the next 2 weeks (and many whose kids have already started like mine!), I wanted to share one of our favorite dinners we have in our weekly rotation – Honey Garlic Chicken. It’s a quick 20-minute meal that cooks up fast and has everything you need in one pan. I even prep peeling and cutting the veggies on the weekend sometimes so it’s even quicker to make during the week.
All you have to do to make this is cook up the veggies for about 4 minutes. Then, cook the chicken. Add it all back in with the sauces to cook a little bit more, and it’s ready! This kind of recipe can be eaten on its own, with crusty bread, with rice, with potatoes… literally anything!
By the way, if you don’t have carrots or broccoli on hand, use whatever you have – any veg, fresh or frozen. They all work! Don’t have chicken, but want to use tofu or beans? Those works too! Use this recipe as a template and add or remove whatever you have. It’s a great way to clean-out the fridge.
I hope you enjoy it! Let me know in the comments below. Happy cooking!
20-Minute Honey Garlic Chicken
Ingredients
- 1 teaspoon + 1 tablespoon olive oil, divided
- 1 cup carrots, peeled and thinly sliced
- 2 cups broccoli, chopped small
- 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- Salt and pepper to taste
Directions
- Heat 1 teaspoon of oil in a large pan over medium heat. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender. Remove the vegetables from the pan, and set aside.
- Over high heat, add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 3-4 minutes on each side until golden brown and cooked through.
- Add the garlic to the pan and cook for 30 seconds. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the chicken broth, honey and soy sauce.
- In a small bowl mix the cornstarch with a tablespoon of cold water.
- Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
- Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice if desired.
