Honey Chili Chicken

Skip the fried chicken in lieu of tender, lean chicken breasts in a sweet and spicy hot honey chili sauce made in a single skillet. Easy peasy!

WHAT’S NEW?

Hi! It has been a few weeks! We were off enjoying Costa Rica for Spring Break which was beyond busy, fun, and most-enjoyable! We zip-lined, hiked, swam, rode horseback, enjoyed hot springs, ATV’ed and more! Coming back was SAD and we hopped back into the swing of things, managing to be gone for 6 straight weekends due to lots of fun things alongside the start of the travel volleyball and travel soccer seasons for Shea and Piper, respectively. 

This past week, Mark and I committed to getting organized for the week: meal prep on Sunday and easy meals for a few other weekdays. My idea of “easy” has truly changed over the years and with less time than ever to whip up dinner between all the various kid activities and other evening commitments, when I say easy…I mean EASY! This chicken dinner uses chicken pieces sautéed and then simmered in the flavorful sauce to whip up one of my favorite dishes.

ROLL CALL FOR THIS RECIPE

• Weeknight Warrior: Ready in under 20 minutes, this meal is ready in a flash! Simple ingredients and easy preparation!
• Allergen-Friendly: This recipe is naturally gluten-free and nut-free.
• Flavor Masters: This sauce is packed with flavor and can easily be adapted to be sweeter, spicier, thicker, more, less…whatever you’re looking for! This sauce is the perfect balance of flavors and offers medium heat.

KEY INGREDIENTS AND SUBSTITUTIONS

• Chicken: I recommend boneless, skinless chicken breasts, thinly sliced against the grain. The key is to thinly slice! Skinless, boneless chicken thighs will work well, too. If you prefer to dice or cube your chicken into chicken bites or pieces of chicken, that works great, too! Tofu is a good chicken alternative for vegetarians and vegans.
• Olive oil: An extra-virgin olive oil or avocado oil are preferred, however vegetable oil will work well, too.
• Honey: The star of the show! This sauce is predominantly honey and is best that way. You can use pure maple syrup or agave if vegan. The honey truly makes for one delightfully delicious honey chilli sauce!
• Apple cider vinegar: Try for this ingredient – so good! However, lemon juice, white wine vinegar, rice vinegar, or white vinegar can be used in a pinch. You may want to add an additional tablespoon of honey if using a vinegar other than apple cider.
• Ketchup: For an extra kick, use sweet chili sauce in place of ketchup. You can also omit this ingredient and/or use an additional tablespoon of both honey and apple cider vinegar.
• Chili powder: A unique twist on a traditional hot honey, I love the little bit of smokiness this ingredient adds. Feel free to use more, less, or omit altogether.
• Crushed red pepper flakes: You can use more or less to your liking. Cayenne can be used in a pinch – use about 1/4 the amount of the crushed red pepper flakes to start.

FAQ

Can you make this recipe in the air fryer?

Not as it’s written, no. If you choose to use the sauce with a frozen chicken tender or homemade breaded chicken, you can simmer the sauce separately and add to the air fried chicken at the end. You could even use air fried pork chops with this sauce for something different!

Is this recipe spicy?

Indeed! That’s definitely the point! However, 1/4 teaspoon is kid-friendly enough for my family. If you like things hot, definitely increase to 1/2 teaspoon of crushed red pepper flakes…or more!

Are there any additional flavors you can recommend for the sauce? I like big, bold flavors!

Feel free to add onion powder, garlic powder or garlic paste, chili oil, white pepper, a bit of dark soy sauce, or any other combination of added flavors to the sauce next time

​Can I add veggies to this meal?

Yes! And you should, whether it be as a side or along with the chicken. Bell peppers, onion, baby sweetcorn, zucchini, asparagus, green onions, and many other veggies would cook well alongside the chicken as you prepare this recipe.

NUTRITIONAL MERITS

• Naturally gluten-free and nut-free
• Under 350 milligrams of sodium per serving – quite low!
• Under 3 grams of saturated fat per serving
• Carbohydrate-controlled with 13 grams per serving 

VARIATIONS, STORAGE, and TIPS

• You can certainly use a crispy chicken, either store-bought or homemade fried chicken with this sauce. Simmer the sauce ingredients to reduce before tossing or coating the chicken with the sauce to finish.
• If you prefer a bit of a sear on your chicken, add an additional tablespoon of oil and ensure any liquid released from the chicken during cooking is drained off before adding the sauce for that golden brown finish!
• This chicken dish cooks well in a skillet or large wok
• Garnish with sesame seeds or a sprinkling of sliced green onion or spring onions
• Serve with your favorite grain (brown rice, coconut rice, etc) or cauliflower rice and a green vegetable: green beans, broccoli, brussels sprouts, etc. for a complete meal!
• Store leftovers in an airtight container for up to 4 days in the fridge. Store after cooling completely.

Love amazing chicken dinners?

• Chicken Ricotta Pasta
• Air Fryer Buffalo Chicken Tenders
• Easy Baked Crispy Panko Chicken
• Best Baked Chicken Tenders
• Easy Chicken Cordon Bleu
• Instant Pot Buffalo Chicken Pasta
• Mongolian Chicken
• Chicken Burrito Skillet
• Sesame Chicken
• Honey Mustard Chicken Kebabs
• Slow Cooker Kung Pao Chicken

Be well,