A delicious and spicy chicken dish featuring tender chicken thighs coated in a sweet and spicy honey garlic sauce, served with sautéed vegetables.
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Toss the chicken with almond flour, garlic powder, ginger powder, salt, pepper, and red pepper flakes.
Spray a pan with cooking oil and add sesame oil in a skillet over medium-high heat.
Sear the chicken until golden and cooked through, about 5 to 6 minutes.
In the same pan, add the bell pepper and carrot and sauté for 3 to 4 minutes.
Stir in the garlic and cook until fragrant.
Whisk together all sauce ingredients in a small bowl.
Pour in the sauce and bring to a simmer.
Stir in the cornstarch slurry and simmer until the sauce thickens.
For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
Adjust the amount of red pepper flakes and sriracha to control the spice level.
Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but they may require a shorter cooking time.
What can I serve with this dish?
This dish pairs well with rice, quinoa, or a fresh salad.
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce and ensure the cornstarch is also gluten-free.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I add other vegetables?
Absolutely! Feel free to add your favorite vegetables such as broccoli, snap peas, or zucchini.
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