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Honey Garlic Chicken & Veggies

This easy, healthy honey garlic chicken dish is a one-pan recipe bursting with flavor and perfect for busy weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs or breasts Thighs are juicier.
  • 1/4 tsp kosher salt Plus more to taste.
  • 1/4 tsp black pepper
  • 1 tbsp olive oil Or avocado oil.
  • 3 cloves garlic, minced Or 1 1/2 tsp garlic paste.
  • 1/4 cup low-sodium soy sauce or tamari For gluten-free.
  • 3 tbsp honey Or maple syrup for vegan.
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp Dijon mustard Optional, for depth.
  • 1/2 cup low-sodium chicken broth or water
  • 1 tbsp cornstarch mixed with 2 tbsp cold water To make slurry.
  • 1 medium red bell pepper, sliced into strips
  • 1 medium zucchini, halved and sliced into half-moons
  • 1 small red onion, sliced into wedges
  • 1 cup snap peas or broccoli florets
  • 2 green onions, thinly sliced For garnish
  • 1 tbsp toasted sesame seeds Optional.
  • Lemon wedges, for serving Optional.
Serving Suggestions
  • Steamed rice, quinoa, or cauliflower rice
  • A big green salad or simple steamed greens

Method
 

Preparation
  1. Pat the chicken dry and season both sides with 1/4 tsp salt and 1/4 tsp pepper. Cut into 1–1.5-inch pieces if using breasts.
Sauce Preparation
  1. In a small bowl, whisk together garlic, soy sauce/tamari, honey, vinegar, Dijon, and chicken broth. Set aside.
Cooking
  1. Warm a large non-stick skillet or cast-iron pan over medium-high heat and add 1 tbsp olive oil.
  2. Add chicken in a single layer (work in batches if needed). Cook 4–6 minutes per side for thighs until golden. For bite-sized pieces, cook 6–8 minutes total, stirring occasionally. Remove chicken to a plate.
  3. Lower heat to medium. Add onion and bell pepper to the pan and cook for 3–4 minutes until just starting to soften.
  4. Add zucchini and snap peas and cook another 2–3 minutes until veggies are crisp-tender.
  5. Return chicken to the pan. Pour the sauce over and bring to a gentle simmer for 2 minutes.
  6. Stir the cornstarch slurry then add to the pan. Simmer 1–2 minutes until the sauce is glossy and thickened. If it gets too thick, add a splash of water or broth.
  7. Taste and adjust salt/pepper. Remove from heat and sprinkle with green onions and sesame seeds. Serve immediately.

Notes

Make it low-carb by serving over cauliflower rice or spiralized zucchini noodles. Go vegan by replacing chicken with tofu and using vegetable broth. Ensure all ingredients are gluten-free if needed. For deeper flavor, marinate the chicken for up to 4 hours before cooking. Store leftovers in an airtight container for up to 4 days.