Glazed Chicken Cubes with Crispy Potatoes & Mushroom Herb Pasta
A comforting, restaurant-style trio on one plate! Juicy, sweet-savory glazed chicken cubes pair perfectly with golden crispy potatoes and creamy mushroom herb pasta. This meal delivers crunch, creaminess, and bold flavor in every bite—ideal for a special dinner or hearty family meal.
Time & Servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: ~55 minutes
Servings: 2–3
Calories (approx.): 650–750 kcal per serving
INGREDIENTS
For the Glazed Chicken Cubes
500 g boneless chicken breast, cut into cubes
2 tbsp soy sauce
2 tbsp honey
1 tbsp ketchup
1 tsp vinegar or lemon juice
1 tsp garlic paste
½ tsp black pepper
½ tsp chili flakes (optional)
1 tbsp oil
For Crispy Potatoes
3 medium potatoes, cubed
2 tbsp cornflour (cornstarch)
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
Salt to taste
2–3 tbsp oil
For Mushroom Herb Pasta
200 g pasta (penne, fusilli, or spaghetti)
1 cup mushrooms, sliced
2 cloves garlic, minced
½ cup fresh cream
¼ cup milk
½ tsp black pepper
½ tsp dried oregano
½ tsp dried thyme or Italian seasoning
Salt to taste
2 tbsp grated cheese (optional)
STEP-BY-STEP COOKING METHOD
Step 1: Cook the Crispy Potatoes
Boil potato cubes in salted water for 6–7 minutes until just tender.
Drain and let steam dry for 5 minutes.
Toss with cornflour, paprika, garlic powder, salt, pepper, and oil.
Bake at 200°C (400°F) for 25 minutes, turning halfway OR shallow-fry until golden and crispy.
Result: Crunchy outside, fluffy inside
Step 2: Make the Glazed Chicken Cubes
In a bowl, mix soy sauce, honey, ketchup, vinegar, garlic, pepper, and chili flakes.
Add chicken cubes and stir-fry on medium-high heat for 6–8 minutes until golden.
Pour in the glaze and cook 3–5 minutes until sticky and glossy.
Result: Juicy chicken coated in sweet, shiny glaze
Step 3: Prepare Mushroom Herb Pasta
Boil pasta in salted water until al dente. Drain and reserve ¼ cup pasta water.
In a pan, melt butter. Add garlic and mushrooms, sauté 4–5 minutes until soft.
Add cream, milk, salt, pepper, oregano & thyme.
Stir in pasta and pasta water. Toss well.
Add cheese if using.
Result: Creamy, fragrant herb mushroom pasta
FINAL PLATING
Place creamy mushroom herb pasta on one side
Add a generous scoop of crispy potatoes
Top with shiny glazed chicken cubes
Garnish with fresh parsley or chili flakes
FREQUENTLY ASKED QUESTIONS (Q&A)
Q1: Can I bake the chicken instead of frying?
Yes! Bake at 200°C for 18–20 minutes, then toss in the glaze on the stove for best shine.
Q2: Can I use boneless chicken thighs?
Absolutely! Thighs will be even juicier and richer in flavor.
Q3: How do I keep potatoes extra crispy?
After boiling, let them steam dry completely before coating with cornflour.
Q4: Can I make the pasta without cream?
Yes, substitute with:
Milk + cheese
Yogurt
Evaporated milk
Q5: Is this meal freezer-friendly?
Chicken: Yes
Potatoes: Best fresh
Pasta: Cream sauces don’t reheat well
Q6: How can I make it spicy?
Add:
Extra chili flakes
Hot sauce to glaze
Fresh green chilies
OPTIONAL SERVING ADD-ONS
Garlic bread
Fresh cucumber salad
Coleslaw
Steamed vegetables