Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp apple cider vinegar
  • 1/4 tsp red pepper flakes
  • 3 cups broccoli florets
  • 1 cup sliced carrots
  • 1 tbsp water

Instructions:

  1. Whisk the honey, soy sauce, minced garlic, vinegar, and red pepper flakes in a small bowl until smooth. Note: Do this first so you aren't rushing while the pan is hot.
  2. Season the chicken chunks evenly with salt and pepper. Note: Don't over salt since the soy sauce is already salty.
  3. Heat olive oil in a 12 inch cast iron skillet or heavy bottomed non stick pan over medium high heat.
  4. Add chicken in a single layer and cook undisturbed for 3-4 minutes until a mahogany colored crust forms; flip and cook for another 3 minutes.
  5. Remove chicken from the pan and set aside on a plate. Note: This prevents the chicken from becoming rubbery while the veg cooks.
  6. Toss broccoli and carrots into the same pan with a splash of water; cover with a lid and steam for 2 minutes. until broccoli is bright green.
  7. Remove the lid, return the chicken to the pan, and pour the glaze over the mixture.
  8. Stir constantly for 3-5 minutes until the sauce bubbles and thickens into a velvety coating that clings to the chicken.