Honey Chili Chicken with Veggies
Description:
This Honey Chili Chicken with Veggies is a perfect balance of sweet, spicy, and savory flavors. The chicken is marinated and glazed with a delicious honey chili sauce, then stir-fried with colorful veggies to create a nutritious and satisfying meal. This dish pairs well with rice, quinoa, or noodles.
Ingredients:
For the Chicken Marinade:
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
For the Honey Chili Sauce:
3 tbsp honey
2 tbsp soy sauce
1 tbsp sriracha (adjust to spice preference)
1 tbsp rice vinegar (or white vinegar)
1 tsp red chili flakes (optional, for extra heat)
1 tsp sesame oil
2 cloves garlic (minced)
1-inch ginger (grated)
For the Stir-Fried Veggies:
1 cup bell peppers (red, yellow, or green, sliced)
½ cup broccoli florets
½ cup carrots (thinly sliced)
½ cup snap peas
1 tbsp oil (for stir-frying)
1 tsp sesame seeds (for garnish)
2 tbsp green onions (chopped, for garnish)
Instructions:
Step 1: Marinate the Chicken
In a bowl, mix the chicken pieces with soy sauce, cornstarch, garlic powder, salt, and black pepper.
Let it marinate for at least 15–20 minutes (or refrigerate for up to 1 hour for better flavor).
Step 2: Prepare the Honey Chili Sauce
In a small bowl, whisk together honey, soy sauce, sriracha, rice vinegar, red chili flakes, sesame oil, garlic, and ginger until well combined.
Step 3: Cook the Chicken
Heat 1 tbsp oil in a large pan or wok over medium-high heat.
Add the marinated chicken and cook for 4–5 minutes per side until golden brown and cooked through.
Remove the chicken from the pan and set aside.
Step 4: Stir-Fry the Veggies
In the same pan, add a little more oil if needed.
Stir-fry bell peppers, broccoli, carrots, and snap peas for 3–4 minutes until slightly tender but still crisp.
Step 5: Combine Everything
Add the cooked chicken back into the pan with the veggies.
Pour the honey chili sauce over the chicken and vegetables.
Stir well and let it cook for 1–2 minutes until the sauce thickens and coats everything evenly.
Step 6: Garnish and Serve
Sprinkle sesame seeds and chopped green onions on top.
Serve hot with steamed rice, quinoa, or noodles.
Nutritional Information (Per Serving – Approximate)
Serving Size: 1 plate (without rice)
Calories: ~350 kcal
Protein: ~30g
Carbohydrates: ~35g
Fats: ~10g
Sugar: ~18g
Fiber: ~4g
(Note: Nutritional values may vary based on portion sizes and ingredient variations.)
Total Cooking Time:
Preparation Time: 15–20 minutes
Marination Time: 15–20 minutes (optional but recommended)
Cooking Time: 15–20 minutes
Total Time: 45 minutes (including marination)
Q&A Sheet: Honey Chili Chicken with Veggies
1. Can I make this dish vegetarian?
Yes! You can substitute the chicken with tofu, paneer, or mushrooms for a vegetarian version.
2. How can I make it less spicy?
Reduce or omit the red chili flakes and sriracha. You can also add more honey to balance the spice level.
3. What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
4. Can I use frozen vegetables?
Yes, but make sure to thaw and pat them dry before stir-frying to avoid excess moisture in the dish.
5. Can I use a different protein?
Absolutely! This recipe works great with shrimp, beef, or even tofu. Adjust cooking times accordingly.
6. What side dishes go well with this meal?
Steamed rice, quinoa, brown rice, noodles, or even a light cucumber salad complement this dish well.
7. Can I make this ahead of time?
Yes, you can prepare the sauce and marinate the chicken in advance. Cook fresh
when ready to serve.