honey mustard chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. In a medium bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, paprika, and black pepper.
2. In a large skillet, heat olive oil over medium heat.
3. Add chicken cubes to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Pour honey mustard mixture over the chicken. Bring to a simmer.
5. In a small bowl, whisk together cornstarch and water to create a slurry.
6. Pour cornstarch slurry into the skillet and stir continuously until sauce thickens, about 1-2 minutes.
7. Serve immediately over rice, quinoa, or mashed potatoes.

Notes

• For a stickier glaze, increase the amount of cornstarch slurry.
• To prevent sticking, use a non-stick skillet.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Consider adding 1/2 cup of chopped pecans or walnuts to the glaze for added texture.