Name: Sticky Chicky
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil (or canola oil); 1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes (about 1/2 inch); Salt and black pepper; 3 tablespoons honey; 3 tablespoons low-sodium soy sauce; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional, adjust for heat); Brown rice, sliced green onions, sesame seeds, chopped peanuts, lime wedges to squeeze over chicken

Heat olive oil in a large skillet over medium-high heat.

Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)

Add the chicken to the skillet and brown on one side, about 3-4 minutes.

Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.

Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes.

Serve with steamed rice and top with green onions, sesame seeds and a squeeze of lime juice, if desired.

2 teaspoons extra-virgin olive oil (or canola oil)

1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes (about 1/2 inch)

1/4 teaspoon red pepper flakes (optional, adjust for heat)

Brown rice, sliced green onions, sesame seeds, chopped peanuts, lime wedges to squeeze over chicken

Sticky Chicky

Ingredients

Directions

Nutrition