Ingredients:
-Oil for pan searing (I use Avocado Oil these days, it has a high temperature tolerance, so my oil doesn't burn.)
-1 1/2 lbs boneless, skinless chicken breast, cut into 1" cubes
-Salt/ Pepper
-1 lb russet potatoes, scrubbed and cut in 1" cubes (about 4 medium potatoes)
-Carrots, peeled and sliced thick
Glaze
-1/4 cup honey
-1/4 cup low sodium soy sauce
-3 cloves garlic, minced
-Pinch of red pepper flakes
Optional for serving
-Rice
-Chow mein noodles
-Coconut
-Slivered almonds
-Cashews
-Sliced green onions
Instructions
1) Heat oil in a large skillet over med-high heat
2) Whisk together ingredients for glaze until well combined, then set aside
3) Add chicken and lightly season (easy on the salt, because we're using soy sauce in the recipe), cook until chicken is browned then remove and set aside.
4) Add potatoes and carrots to same skillet and saute several minutes until mostly soft
5) Add chicken back in to skillet, mixing in glaze. Reduce heat and let simmer for several minutes until potatoes and carrots are soft and ready to eat.
6) Serve over rice. Top with desired toppings.
