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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add chicken, honey, soy sauce, minced garlic, salt, and pepper to a bowl and mix well to coat the chicken evenly.
Heat olive oil in a pan or cooking pot.
Add the glazed chicken and cook until cooked through. Add mixed vegetables and cook until just tender and the sauce turns sticky and glossy.
Transfer to a serving bowl and garnish with sesame seeds and chopped green onions.
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For a spicier kick, add a pinch of red pepper flakes to the marinade.
Can I use bone-in chicken for this recipe?
Yes, but adjust the cooking time to ensure the chicken is cooked through.
What other vegetables can I use?
You can use any vegetables you like, such as snap peas or zucchini.
Can I make this dish ahead of time?
Yes, you can marinate the chicken in advance and cook it when ready to serve.
Is there a substitute for soy sauce?
You can use tamari or coconut aminos as a substitute for soy sauce.
How do I know when the chicken is cooked?
The chicken is cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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