Here's a quick and basic busy night dinner. A 20 minute meal using ingredients you probably always have on hand. Serve it over rice or another grain and add a green vegetable or salad and you're set.
SKILLET HONEY GARLIC CHICKEN (3-4 servings)
1 pound skinless, boneless chicken breasts, cut into bite-sized cubes
1/4 cup + 2 Tbsp chicken broth
3 garlic cloves, finely minced
1 Tbsp soy sauce
1 Tbsp honey
1/2 tsp cornstarch
pinch red pepper flakes
1/2 Tbsp EVOO
Hot, cooked rice or other grain, for serving
Lightly season chicken with S&P.
Whisk together the chicken broth, garlic, soy sauce, honey, cornstarch and red pepper flakes. Set aside.
In a large non-stick skillet, heat olive oil over medium heat until hot and rippling.
Add chicken in a single layer and cook, without stirring for a minute or two until the chicken begins to turn golden. Flip the chicken pieces.
Whisk the sauce to recombine and stir it into the skillet; bring the mixture to a simmer.
Cook for 2-3 minutes until the sauce has thickened slightly and the chicken has cooked through.
Serve over hot rice or quinoa.
Recipe Source: Mel's Kitchen Cafe