Honey Garlic Chicken

Turning chicken into an easy, healthy, and delicious meal that is perfect for meal prep or a weeknight dinner. Honey garlic chicken comes together in under 30 minutes in the instant pot and is made with simple wholesome ingredients. This recipe can also be made in a crock pot if you don’t have an instant pot. Honey garlic chicken is packed with flavor and can be enjoyed in many ways. Eat honey garlic chicken with rice and veggies, on a wrap, or in a salad. This healthy meal is gluten-free, dairy-free, and delicious.

• Honey garlic chicken is an easy, healthy, and delicious meal that is perfect for meal prep or a weeknight dinner
• This meal comes together easily in the Instant Pot or Crockpot
• High in protein and made with simple wholesome ingredients
• Honey garlic chicken is packed with flavor and can be enjoyed in many ways throughout the week
• This chicken can be frozen for easy leftovers
• Eat honey garlic chicken with rice and veggies, on a wrap, or in a salad

• Chicken breast: I used chicken breast but you could substitute boneless chicken thighs
• Honey: adds the perfect amount of sweetness to the sweet and tangy sauce
• Coconut aminos: a sauce that is a gluten-free substitute for soy sauce
• Garlic: fresh cloves or minced garlic will both work
• Rice vinegar: I like rice vinegar for Asian-flavored dishes but you could substitute apple cider vinegar if that is what you have
• Chili garlic oil or sriracha : adds a little bit of spice to the sauce
• Arrowroot powder: cornstarch or arrowroot powder are used to thicken up the sauce

Honey Garlic chicken can easily be made in an instant pot or a crock pot.

Instant pot:

• Add chicken, honey, coconut aminos, garlic, rice vinegar, chili oil or sriracha to the instant pot
• Cook the chicken on high for 15 minutes and then quick release once the 15 minutes is up
• Remove chicken from pot, leave the sauce in the pot
• Add arrowroot starch to the sauce in the instant pot
• Push the saute button and cook the sauce for about 5 minutes or until slightly thickened stirring occasionally
• Shred chicken, add the chicken back to the pot, and mix with the sauce, then serve as desired

Crockpot:

• Add chicken, honey, coconut aminos, garlic, rice vinegar, chili oil or sriracha to a slow cooker
• Cook on low for 4 to 5 hours or on high for 2 to three hours until the chicken is done
• Remove chicken from pot, leave the sauce in the pot
• Add arrowroot starch to the sauce in the slow cooker and whisk until it thickens
• Shred the chicken, and return it to the slow cooker. Stir and coat your chicken in the sauce. Serve as desired

• I used coconut aminos to make the sauce but you can also use tamari (which is also gluten-free) or soy sauce
• Fresh minced garlic cloves or minced garlic (that comes in a jar) both work for the garlic
• Depending on what you enjoy and have on hand you can use chili garlic oil or sriracha 
• Both arrowroot powder and cornstarch work to thicken the sauce, however, if you are gluten-free use arrowroot powder
• I used boneless skinless chicken breast but you could also substitute with boneless skinless chicken thighs
• Rice vinegar works well for Asian-flavored dishes but you could use apple cider vinegar as well

• Shred chicken easily by using a hand mixer or stand mixer
• When cooking honey garlic chicken in the instant pot I have used frozen chicken breast, however, you may need to increase the cooking time

Shredded Chicken with honey and garlic is a healthier version of the popular Chinese dish. The chicken is cooked then cooked in an instant pot or slower cooker and then coated with a flavorful honey and garlic sauce. It is sweet, tangy, and delicious.

• Chicken is great served with rice and veggies, in a wrap, or on a salad
• I served mine with rice, chopped cucumbers, edamame, pickled onions, and avocado slices
• This recipe lasts up to 4-5 days in the fridge and still tastes fresh
• The chicken can easily be frozen and reheated for later

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