Honey Garlic Chicken with Steamed Rice and Tender Carrots
Succulent chicken pieces and tender carrots coated in a mild honey-garlic sauce, served over steamed white rice.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $3.83/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
Tags
- quick
- savory
- sweet
Ingredients
- 0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon olive oil
- 2 garlics (minced)
- 2 carrots (medium, peeled and sliced into rounds)
- 0.25 cup low-sodium soy sauce
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoon water
- 0.75 cup white rice (uncooked)
Instructions
- Start cooking the white rice according to package directions (typically 3/4 cup rice with 1 1/2 cups water, brought to a boil then simmered covered for 15-18 minutes).
- While rice cooks, heat olive oil in a large skillet over medium-high heat. Add chicken breast pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add minced garlic and sliced carrots to the skillet. Sauté for 5-7 minutes, until carrots are tender. You can add a splash of water or broth to help them steam and soften.
- In a small bowl, whisk together low-sodium soy sauce, honey, and rice vinegar. In another small bowl, whisk cornstarch and 2 tablespoons water to make a slurry.
- Return chicken to the skillet with carrots. Pour the soy sauce mixture over. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Cook, stirring, until the sauce thickens, about 1-2 minutes.
- Serve the honey garlic chicken and carrots over the steamed white rice.
Notes
Ensure carrots are cooked until very tender to make them easily digestible for your dietary needs.
Nutrition (per serving)
- Calories: 610
- Protein: 50 g
- Carbohydrates: 70 g
- Fat: 15 g
- Fiber: 3 g
- Sodium: 1300 mg
- Saturated Fat: 2.5 g
- Sugar: 22 g
- Cholesterol: 125 mg