Easiest Most Delicious High Protein Sticky Honey Garlic Chicken

Ingredients

• 1.5 pounds Chicken Breast (skinless, boneless, cut into 1‑inch cubes)
• 3 cloves Garlic (minced)
• 1 teaspoon Paprika
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Sriracha
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Honey
• 1 medium Onion (sliced)
• 1 medium Bell Pepper (red, sliced)
• 2 cups White Rice (uncooked; yields about 4 cups cooked)
• 1 teaspoon Sesame Oil
• 2 stalks Green Onions (chopped)

Instructions

1. Cube and Season Chicken

   Slice the chicken breast into 1‑inch cubes. In a mixing bowl combine the chicken, minced garlic, paprika, black pepper, sriracha, and soy sauce. Toss to coat evenly and let sit while you prepare the vegetables.

   Time: PT5M

2. Sear the Chicken

   Heat the skillet over medium heat, add a splash of oil if needed, and add the seasoned chicken. Cook, stirring occasionally, until the pieces are golden brown on all sides.

   Time: PT7M

   Temperature: medium heat

3. Add Honey for Stickiness

   Turn off the heat, drizzle the honey over the cooked chicken, and stir quickly until the honey coats the pieces and becomes glossy.

   Time: PT2M

4. Set Chicken Aside

   Transfer the sticky chicken to a plate and set aside while you cook the vegetables and rice.

   Time: PT1M

5. Sauté Garlic, Onion, and Bell Pepper

   In the same skillet, add a little more oil if needed, then add the remaining minced garlic, sliced onion, and bell pepper. Cook, stirring, for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium heat

6. Combine Rice and Sauces

   Add the cooked white rice to the skillet with the vegetables. Drizzle with an additional tablespoon of soy sauce, a tablespoon of honey, and the teaspoon of sesame oil. Stir well and cook for another 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: medium heat

7. Final Mix with Chicken and Green Onions

   Return the sticky chicken to the skillet, add the chopped green onions, and give everything a final toss to combine evenly. Cook for 2‑3 minutes just to re‑heat the chicken.

   Time: PT3M

   Temperature: medium heat

8. Portion and Serve

   Divide the mixture into four equal meal‑prep containers. Let cool slightly before sealing.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Paprika: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Sriracha: Chili garlic sauce
• Instead of Soy Sauce: Tamari
• Instead of Honey: Maple syrup (1 tbsp)
• Instead of Onion: Shallot
• Instead of Bell Pepper: Yellow bell pepper
• Instead of White Rice: Brown rice, Cauliflower rice
• Instead of Sesame Oil: Peanut oil
• Instead of Green Onions: Chives

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet or Wok
• Mixing Bowl
• Spatula or Wooden Spoon
• Measuring Spoons
• Rice Cooker or Pot

Critical Steps — Do Not Skip

• Ensuring the chicken is fully browned before adding honey to achieve a sticky glaze.
• Adding honey off the heat to prevent burning.
• Cooking the vegetables just until tender to retain crunch.
• Using pre‑cooked rice that is not overly wet for proper texture.

Chef Tips from the Video

• For extra flavor, toast the sesame oil briefly before adding it to the rice.
• A splash of rice vinegar at the end brightens the dish.
• Use a high‑smoke‑point oil (like avocado oil) for searing the chicken.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Freeze individual portions for up to 1 month; reheat in microwave.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the chicken and rice a day ahead; keep them separate and combine just before reheating.
• Vegetables can be pre‑sliced and stored in a sealed bag with a damp paper towel.

Frequently Asked Questions