Ingredients
Scale
- 1 pound chicken breast cut into bite-sized pieces
- 2 cups Brussels sprouts halved
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium if preferred)
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon ginger minced
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional)
- Chopped green onions for garnish (optional)
Instructions
- Rinse and halve Brussels sprouts; cut chicken into bite-sized pieces. Mince garlic and ginger.
- Whisk together honey, soy sauce, garlic, and ginger for sauce.
- Heat 1 tablespoon olive oil in skillet. Cook Brussels sprouts cut-side down 5-7 minutes until caramelized, stir, cook 2-3 more minutes, remove and set aside.
- Add remaining olive oil; season chicken with salt and pepper, cook 6-8 minutes until browned and cooked through.
- Return Brussels sprouts to skillet with chicken. Pour honey-garlic sauce over and toss. Simmer 2-3 minutes until sauce thickens.
- Garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles if desired.
Notes
- Use low-sodium soy sauce to reduce salt without sacrificing flavor.
- For lighter version, use non-stick spray instead of olive oil and substitute honey with a low-calorie sweetener.
- Store leftovers in fridge for up to 3 days and reheat gently to maintain sauce texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg