Honey Garlic Chicken with Spring Vegetables
A delightful dish featuring tender chicken coated in a sweet and savory honey garlic sauce, paired with vibrant spring vegetables for a balanced meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into bite-sized pieces
- (1/4 cups) honey
- (1/4 cups) soy sauce
- (3 cloves) garlic, minced
- (1 tablespoon) fresh ginger, grated
- (2 tablespoons) vegetable oil
- (1 cup) snap peas, trimmed
- (1 cup) asparagus, cut into 2-inch pieces
- (1 cup) bell peppers, sliced
- (1/2 teaspoons) black pepper
- (1/4 teaspoons) salt
- (2) green onions, sliced for garnish
Instructions
- 1
In a bowl, combine 1/4 cup honey, 1/4 cup soy sauce, 3 cloves minced garlic, and 1 tablespoon grated ginger. Mix well to create the marinade. Add 2/4 teaspoon black pepper.
- 2
Add 1 lb of chicken breast pieces to the marinade, ensuring all pieces are coated. Let it marinate for at least 30 minutes in the refrigerator.
- 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken (reserve the marinade) and cook for about 5-7 minutes until browned and cooked through.
- 4
Remove the chicken from the skillet and set aside. In the same skillet, add 1 cup snap peas, 1 cup asparagus, and 1 cup sliced bell peppers. Sauté for about 4-5 minutes until the vegetables are tender but still crisp.
- 5
Return the chicken to the skillet and pour in the reserved marinade. Stir to combine and let it simmer for an additional 5 minutes until the sauce thickens slightly.
- 6
Season with 1/2 teaspoon black pepper and 1/4 teaspoon salt. Stir well and remove from heat.
- 7
Serve hot, garnished with sliced green onions.
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