Honey Garlic Chicken & Carrots
This one-pan dish features tender, pan-seared chicken thighs glazed in a savory-sweet reduction of honey, soy sauce, and pungent fresh garlic. Libby's Sliced Carrots is the perfect choice for saving time in the kitchen and perfectly balances the flavors of the glaze with sweet, earthy carrots. Serve over a bed of white rice and garnish with vibrant, fresh scallions for a complete meal ready in 30 minutes.
SERVINGS
4
PREP TIME
5 Min
COOK TIME
25 Min
Ingredients
4 boneless, skinless chicken thighs
salt & pepper
2 tablespoons vegetable oil
3 cloves garlic, peeled and minced
1/4 cup honey
2 tablespoons soy sauce
1 can (14.5 oz.) Libby's Sliced Carrots, drained
2 cups cooked white rice (for serving)
1 scallion/green onion, chopped (for garnish)
sesame seeds (for garnish)
4 boneless, skinless chicken thighs
salt & pepper
2 tablespoons vegetable oil
3 cloves garlic, peeled and minced
1/4 cup honey
2 tablespoons soy sauce
1 can (14.5 oz.) Libby's Sliced Carrots, drained
2 cups cooked white rice (for serving)
1 scallion/green onion, chopped (for garnish)
sesame seeds (for garnish)
Instructions
- Pat chicken dry with paper towels and discard. Season with salt and pepper.
- Heat oil in a skillet over medium-high. Add chicken. Cook 3-4 minutes per side until seared and golden.
- Lower heat to medium. Add garlic and cook 30 seconds. Stir in honey and soy sauce.
- Cook 10-12 minutes uncovered, flipping chicken halfway through, until chicken has reached an internal temperature of 165°F.
- Add carrots and stir to coat. Remove pan from heat.
- Serve each chicken thigh and 1/4 the carrots over 1/2 cup of cooked white rice. Garnish with scallions and sesame seeds, if desired.
- Pat chicken dry with paper towels and discard. Season with salt and pepper.
- Heat oil in a skillet over medium-high. Add chicken. Cook 3-4 minutes per side until seared and golden.
- Lower heat to medium. Add garlic and cook 30 seconds. Stir in honey and soy sauce.
- Cook 10-12 minutes uncovered, flipping chicken halfway through, until chicken has reached an internal temperature of 165°F.
- Add carrots and stir to coat. Remove pan from heat.
- Serve each chicken thigh and 1/4 the carrots over 1/2 cup of cooked white rice. Garnish with scallions and sesame seeds, if desired.
