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Sticky Honey Chicken Recipe

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  • Author: Bri McKoy

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs or chicken breasts
  • 1 TBS olive oil
  • 2 TBS butter
  • 1 tsp salt
  • 1 tsp pepper
  • 3 TBS soy sauce or coconut aminos
  • 1/3 cup honey 
  • 3 TBS tomato sauce
  • 3 cloves garlic, minced
  • 1 tsp sriracha (optional)
  • Juice from 1/2 lime
  • 1 cup fresh sugar snap peas (optional)
  • Sesame seeds (for garnish, optional)

For Coconut Rice

  • 1 and 1/4 cups Basmati rice
  • 1/2 tsp salt
  • 1 can (about 14 oz) full fat coconut milk
  • 1/2 cup water

Very important note about the ingredients for the IP Coconut rice, this recipe uses Basmati rice which is the rice you need for the Instant Pot. Jasmine rice and Quick Minute White Rice all cook for much less time and it will burn in the Instant Pot. If you do not have Basmati rice, please cook using the stove top instructions below with the rice you have.

Instructions

  1. Trim excess fat off chicken thighs and sprinkle evenly with salt and pepper.
  2. In a sauté pan over medium high heat add oil and butter. 
  3. Once butter is melted, add chicken thighs. Brown chicken until cooked. About 4-5 minutes on each side. 
  4. Remove chicken from pan to a bowl. Cover. 
  5. In the same pan the chicken cooked in, over medium heat, add the soy sauce, honey, tomato sauce, garlic and sriracha. Mix and let simmer for 2 minutes while it thickens. 
  6. Add lime juice and sugar snap peas. Simmer for an additional minute. 
  7. Meanwhile, shred chicken with two forks or a in a stand mixer. Add shredded chicken to the sauce in the sauté pan. Mix to combine. 

Serve over Basmati rice, cauliflower rice, or steamed veggies. Serve with a sprinkle of sesame seeds, slices of avocado and a wedge of lime. 

Instant Pot Coconut Basmati Rice:

  1. Mix canned coconut milk so the fat and the milk are incorporated, add to IP. Add 1/2 tsp salt, 1/2 cup water, and rice. Stir to combine.
  2. Lock the lid and move valve to “Sealing.” Cook on High Pressure for 4 minutes. Allow for a natural pressure release for 7 minutes. Move valve to “Venting.”
  3. Give the rice and good stir and serve!

Stovetop Method for Coconut Milk Rice:

  1. Add 1 can coconut milk and 1/2 cup water to the pot. Add 1 and 1/4 cup rice and 1/2 tsp salt. 
  2. Bring to a boil. Turn the heat down to a simmer and cover. Cook for 10 minutes. Stir. Cook for an additional 10 minutes. Serve!

Find it online: https://brimckoy.com/sticky-honey-chicken-recipe/