Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
4 cloves garlic, finely minced
1/4 cup honey
3 tablespoons low-sodium chicken stock
1 or 2 tablespoons lemon juice
1 teaspoon hot sauce (Sriracha or preferred brand, optional)
1 teaspoon red chili pepper flakes, for garnish
1 tablespoon chopped fresh parsley, for garnish
Instructions
Add the chicken breast cubes to a large salad bowl with cornstarch, salt, and pepper. Mix to evenly coat all the chicken pieces.
Heat the oil in a large skillet over medium-high heat. Melt the butter into the oil, then add the chicken cubes. Cook on all sides until golden brown, about 6-8 minutes. Work in batches if needed to prevent overcrowding.
Once the chicken is cooked, add the garlic, honey, chicken stock, lemon juice, and hot sauce (if using). Stir well to coat the chicken. Let the sauce simmer for a few minutes until it thickens and clings to the chicken.
Garnish with chopped parsley and red chili pepper flakes. Serve over rice and enjoy!
Notes
Cornstarch helps create a slightly crispy coating on the chicken but is optional.
Adjust the amount of lemon juice and hot sauce according to your taste preference.
This dish pairs well with steamed rice or vegetables.