Honey Garlic Chicken with Mushrooms

Ingredients

• 500 g (1 lb) chicken breast or thighs, bite-sized

• 2 tbsp cornstarch

• Salt & black pepper, to taste

• 2 tbsp oil (olive or neutral)

Sauce

• ¼ cup honey

• 3 tbsp soy sauce (low sodium preferred)

• 4 cloves garlic, minced

• 1 tbsp rice vinegar or lemon juice

• ½ tsp chili flakes (optional)

• ½ tsp black pepper

Vegetables

• 200 g (7 oz) mushrooms, sliced

• 1 tbsp butter (optional, for richness)

• 1 tsp sesame seeds (optional garnish)

• Chopped green onions (optional garnish)

Instructions

1. Coat the Chicken:
   Toss chicken with cornstarch, salt, and pepper until evenly coated.

2. Sear the Chicken:
   Heat oil in a large pan over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.

3. Cook Mushrooms:
   In the same pan, add mushrooms (and butter if using). Sauté 3–4 minutes until browned and tender.

4. Make the Sauce:
   Lower heat to medium. Add garlic and cook 30 seconds until fragrant. Stir in honey, soy sauce, vinegar/lemon juice, chili flakes, and black pepper. Simmer 2–3 minutes until slightly thickened.

5. Combine & Glaze:
   Return chicken to the pan and toss to coat in the sauce. Cook 2–3 minutes until glossy and sticky.

6. Serve:
   Garnish with sesame seeds and green onions. Serve hot with rice, noodles, or steamed veggies.

Q & A

Q: Can I use chicken thighs instead of breast?
A: Yes, thighs are juicier and work perfectly.

Q: Can I make this dish less sweet?
A: Reduce honey to 3 tbsp and add 1 extra tbsp soy sauce or vinegar.

Q: Is this recipe air-fryer friendly?
A: Yes. Air fry coated chicken at 190°C (375°F) for 12–14 minutes, then toss with sauce cooked separately.

Q: Can I make it spicy?
A: Add extra chili flakes or 1 tsp sriracha to the sauce.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently.