Scale

1 lb boneless skinless chicken breast or thighs, diced

1/3 cup honey

2 tablespoons soy sauce or tamari

1 tablespoon apple cider vinegar or rice vinegar

1/2 teaspoon crushed red pepper flakes (adjust to taste)

1 tablespoon cornstarch + 2 tablespoons water (slurry)

8 oz penne pasta (or pasta of choice)

1 bunch asparagus, trimmed and chopped

1/2 cup sliced mushrooms (optional)

1 tablespoon olive oil

Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

1. Season diced chicken with salt, pepper, and garlic powder if desired.

2. Cook pasta according to package directions. Reserve 1/2 cup pasta water.

3. Heat olive oil in a large skillet over medium heat. Sear chicken until golden and cooked through. Remove and set aside.

4. In the same skillet, add honey, soy sauce, vinegar, and red pepper flakes. Stir and bring to a simmer.

5. Add cornstarch slurry and whisk until sauce thickens, about 1–2 minutes.

6. Return chicken to pan, toss to coat in glaze. Simmer 2 minutes.

7. In another pan, sauté asparagus and mushrooms with olive oil until tender.

8. Add cooked pasta, veggies, and chicken to one large pan. Toss with a splash of pasta water.

9. Serve hot, garnished with parsley or green onions.

You can skip the pasta and serve the chicken over rice or in lettuce wraps.

For extra richness, add a splash of cream or sprinkle of Parmesan.

Use gluten-free pasta and tamari for a gluten-free version.