Honey Garlic Chicken




4 servings


  • 1¼ pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 3 cups broccoli florets
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons honey
  • ¼ teaspoon crushed red pepper
  • ½ cup water
  • 1 can (10½ ounces) condensed cream of mushroom soup
  • 3 cups hot cooked brown rice or white rice
  • 1 green onion, sliced (about 2 tablespoons)
  • 2 tablespoons sliced almonds, toasted


  1. Season the chicken as desired.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Add the garlic and cook and stir for 1 minute.  Add the broccoli and cook until tender-crisp, stirring occasionally.
  3. Stir the soy sauce, honey, red pepper, water and soup in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 3 minutes or until the chicken is cooked through. Season to taste. Serve the chicken mixture over the rice. Sprinkle with the green onion and almonds.

Nutrition Info

[Nutrition info goes here]


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