Whenever I make a meal, I want it to look as good as it tastes. Honey Garlic Chicken is certainly pretty! The glossy golden sauce, vibrant carrot coins and perfectly browned chicken nuggets also taste as good as they look.
I mentioned coconut aminos in my Steak Bites with Sweet Potatoes and Peppers recipe last week. This recipe uses it as well. I'm sure this will become one of your favorites. It is one of ours at my house.
Yield: 2
Honey Garlic Chicken
Ingredients
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts (diced into 1" cubes)
- 1⁄4 tsp sea salt
- 1⁄4 tsp cracked black pepper
- 1 large carrots (peeled and sliced into 1/2" coins)
- 2 scallions (thinly sliced)
- 1 tsp sesame seeds
HONEY GARLIC STIR FRY SAUCE
- 3 tbsp coconut aminos
- 2 tbsp honey
- 1 tsp minced garlic
- 2 tbsp water
- 1 tsp sesame oil
- 1 1/2 tsp cornstarch
Instructions
- Make Sauce. Combine the coconut aminos, honey, garlic, water, sesame oil, and cornstarch in a small bowl. Whisk to combine.
- Heat a wok or skillet over high heat. Add the oil and heat until it shimmers. Add the cubed chicken breast, sprinkle with salt and pepper, stir fry, until cooked through, 5-7 minutes. Add the carrots to the pan and stir fry 2-3 minutes.
- Whisk sauce and pour into pan. Stir and bring to a boil. Reduce the heat to medium and simmer until the sauce thickens, stirring occasionally. If too thick, add more water.
- Remove pan from heat. Add the scallions and sesame seeds and toss to combine.