Sweet and Spicy Chicken

  • Yield: 3-4 servings


2medium Boneless, skinless chicken breast
1/4cup corn starch (see note)
2tablespoons Vegetable oil
1/2teaspoon garlic powder
1/4teaspoon salt
1/4teaspoon ground black pepper
4medium Thai Chili Peppers (fresh or dried, see note)
1/2cup Honey or Agave Nectar
2tablespoons Water
1teaspoon Rice Wine Vinegar


  1. Mix honey, Thai chilis and water and set aside.  Right before adding to the pan heat in the microwave for 10-20 seconds and mix well. This helps it “loosen” up a bit and makes it easier to pour into the pan or wok
  2. Cut up chicken in bit size pieces.
  3. In a medium bowl add the corn starch*, garlic powder, salt, pepper  and chicken. Coat well and shake off any excess corn starch.
  4. In a large skillet or wok heat 1 tablespoons of oil, add half the chicken and brown on both sides, about 5 minutes total. Place chicken on a paper towel lined plate. Repeat with second half of chicken and additional tablespoon of oil.
  5. In the same skillet add the honey – chili mixture and bring to a boil for two-four minutes until the sauce reduces, thickens slightly and turns a nice caramel color. Add chicken back to the pan and coat well. Cook for an additional 2-3 minutes.
  6. Serve over quinoa, white or brown rice.