HONEY SRIRACHA CHICKEN

HONEY SRIRACHA CHICKEN 

INGREDIENTS

2 tbsp olive oil
2 lbs. boneless, skinless chicken thighs (about 6 pieces), cut into thirds
1 tsp salt
½ tsp pepper
1 onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 head broccoli, cut into bite-sized pieces
1 garlic clove, pressed
1 tbsp  Honey Sriracha Seasoning
1 tbsp gluten-free, low-sodium soy sauce
¼ cup honey
½ lime, juiced
2 tbsp cornstarch
2 tbsp water
Optional: Green onions, chow mein noodles, lime wedge, cooked rice
 
DIRECTIONS
1. Heat the oil in the 5-qt. Nonstick Saute Pan over medium-high heat for 3 minutes.

2. Season the chicken on both sides with salt and pepper. Brown the chicken, undisturbed, for 5 minutes. Flip and cook for another 3 minutes.

3. Add the onion, bell pepper, and broccoli and cook for 3 minutes, stirring frequently. Add the garlic and cook for 1 more minute.

4. Combine the seasoning, soy sauce, honey, and lime juice. Pour the sauce over the chicken and vegetables. Reduce the heat to medium and bring to a simmer, tossing often.

5. Combine the cornstarch and water in a small bowl to create a slurry. Slowly stir the slurry into the pan. Bring to a simmer and continue cooking until sauce is thickened, about 3 minutes.

6. Serve over cooked rice with sliced green onions, chow mein noodles, and a lime wedge, if you’d like.

Yield: 6  servings

Nutrients per serving: Calories 310, Total Fat 11 g, Saturated Fat 2.5 g, Cholesterol 140 mg, Sodium 680 mg, Carbohydrate 21 g, Fiber 2 g, Sugars 14 g (includes 11 g added sugar), Protein 32 g

 
Cook’s Tips: Try it with chicken breast, sliced pork, beef, or tofu to change things up!

Serve the leftover chicken pieces on sweet rolls for a quick and flavorful lunch slider!

If you have leftover spaghetti or other cooked noodles, toss those in at the end for a pasta spin.