Honey Chili Chicken with Veggies Recipe
Description
Honey Chili Chicken with Veggies is a delicious sweet and spicy dish that combines crispy chicken with a sticky honey chili glaze and colorful stir-fried vegetables. This dish is perfect for a quick dinner and pairs well with rice or noodles. The balance of heat from chili, sweetness from honey, and the crunch of vegetables makes it a favorite for all taste buds.
Prep Time, Cook Time & Total Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Chicken:
2 large chicken breasts (cut into bite-sized pieces)
2 tablespoons cornstarch
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 egg
2 tablespoons water
Oil (for frying)
For the Sauce:
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon vinegar (white or rice vinegar)
1 teaspoon red chili flakes (adjust to taste)
1 teaspoon sriracha or hot sauce (optional for extra heat)
1 teaspoon ginger (grated)
1 teaspoon garlic (minced)
½ teaspoon sesame oil
½ cup water
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
For the Vegetables:
1 small bell pepper (sliced, any color)
1 small carrot (julienned)
½ cup broccoli florets
½ cup snap peas or green beans
½ small onion (sliced)
1 tablespoon oil (for stir-frying)
For Garnish:
Sesame seeds
Chopped green onions
Instructions
Step 1: Prepare the Chicken
In a bowl, mix cornstarch, flour, salt, pepper, and paprika.
In another bowl, whisk the egg with 2 tablespoons of water.
Dip the chicken pieces into the egg mixture, then coat with the dry mixture.
Heat oil in a pan and fry the chicken pieces until golden brown and crispy. Drain on paper towels.
Step 2: Make the Sauce
In a small saucepan, combine honey, soy sauce, vinegar, chili flakes, sriracha (if using), ginger, garlic, sesame oil, and water.
Bring to a simmer over medium heat.
Add the cornstarch slurry and stir continuously until the sauce thickens. Remove from heat.
Step 3: Cook the Vegetables
Heat 1 tablespoon of oil in a pan over medium-high heat.
Add onions and sauté for 1 minute.
Add carrots, bell peppers, broccoli, and snap peas. Stir-fry for 3–4 minutes until slightly tender but still crunchy.
Step 4: Combine Everything
Add the crispy chicken to the vegetables.
Pour the honey chili sauce over everything and toss until well coated.
Cook for 2 more minutes to blend the flavors.
Step 5: Garnish and Serve
Sprinkle sesame seeds and chopped green onions on top.
Serve hot with steamed rice or noodles.
Nutritional Information (Per Serving)
(Estimated values based on 4 servings)
Calories: ~380 kcal
Protein: ~28g
Carbohydrates: ~45g
Fats: ~12g
Fiber: ~3g
Sugar: ~18g
Sodium: ~800mg
Frequently Asked Questions (FAQs)
Q1: Can I make this dish healthier?
Yes! Use grilled or air-fried chicken instead of deep frying. You can also reduce the honey or use a sugar-free alternative.
Q2: Can I use other vegetables?
Absolutely! Try zucchini, mushrooms, baby corn, or asparagus for variety.
Q3: How spicy is this dish?
It has a mild to moderate heat. Adjust the red chili flakes and sriracha to control the spice level.
Q4: Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat for the best texture.
Q5: Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work great and stay juicier.