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
- 1 teaspoon ginger, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon sesame seeds (optional)
- Chopped green onions, for garnish (optional)
Instructions
- Rinse and halve Brussels sprouts, trimming tough ends. Cut chicken into bite-sized pieces and mince garlic and ginger.
- In a small bowl, whisk together honey, soy sauce, garlic, and ginger.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Brussels sprouts cut-side down and cook 5–7 minutes without stirring until caramelized. Stir and cook 2–3 more minutes until tender. Remove and set aside.
- Add remaining tablespoon olive oil to the skillet. Season chicken with salt and pepper, then cook 6–8 minutes until browned and cooked through.
- Return Brussels sprouts to skillet. Pour honey-garlic sauce over everything and toss to coat. Simmer 2–3 minutes until sauce thickens and glazes the chicken and sprouts.
- Sprinkle with sesame seeds and chopped green onions before serving. Serve alone or over rice or noodles.
Notes
- Use low-sodium soy sauce to reduce salt without sacrificing flavor.
- For a lighter option, use non-stick spray instead of olive oil and substitute honey with a natural low-calorie sweetener.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain sauce texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American