Is this 20 minute Honey Soy Chicken going to save your dinner?

Ingredients

• 1 lb Chicken Breast (cut into bite‑size pieces)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Salt (kosher salt preferred)
• 2 tbsp Corn Starch (for coating the chicken)
• 3 tbsp Soy Sauce (low‑sodium optional)
• 2 tbsp Honey (raw or light honey)
• 1 tsp Fresh Ginger (peeled and grated)
• 2 cloves Garlic (minced)
• 1 cup White Rice (uncooked, jasmine or long grain)
• 1 cup Broccoli Florets (steamed)

Instructions

1. Season and Coat Chicken

   Sprinkle black pepper and salt over the chicken pieces, then toss them in corn starch until evenly coated.

   Time: PT3M

2. Make Honey Soy Sauce

   In a small mixing bowl combine soy sauce, honey, grated ginger, and minced garlic; whisk until smooth.

   Time: PT2M

3. Pan‑Fry Chicken

   Heat the skillet over medium‑high heat, add a thin layer of oil, and cook the coated chicken in a single layer for 4–5 minutes until golden and cooked through.

   Time: PT5M

   Temperature: medium-high

4. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep it warm while you finish the sauce.

   Time: PT1M

5. Simmer Sauce

   Pour the honey‑soy mixture into the same skillet, bring to a gentle boil, and let it bubble for 2–3 minutes until slightly thickened.

   Time: PT3M

   Temperature: medium

6. Combine Chicken and Sauce

   Return the chicken to the skillet, toss to coat, and cook each side for about 2 minutes so the sauce glazes the pieces.

   Time: PT4M

   Temperature: medium

7. Serve with Rice and Greens

   Plate the honey soy chicken over cooked rice, add steamed broccoli on the side, and drizzle any remaining sauce.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

30g

Fat

8g

Fiber

2g