Scale

2 chicken breasts, cut into bite-sized pieces

2 tbsp cornstarch

2 tbsp olive oil

3 cloves garlic, minced

¼ cup honey

2 tbsp soy sauce

1 tbsp sriracha (adjust for spice level)

1 tbsp rice vinegar

½ tsp salt

½ tsp black pepper

1 tsp sesame seeds (for garnish)

Green onions, chopped (for garnish)

8 oz chow mein noodles (or spaghetti)

1 tbsp sesame oil

1 carrot, julienned

1 cup cabbage, shredded

½ cup bell pepper, sliced

½ cup snap peas

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp ginger, grated

½ tsp red pepper flakes (optional)

For the Spicy Honey Garlic Chicken:

Toss the chicken pieces in cornstarch until evenly coated.

Heat olive oil in a large pan over medium-high heat. Add chicken and cook until golden brown and crispy. Remove and set aside.

In the same pan, sauté garlic for 30 seconds until fragrant.

Add honey, soy sauce, sriracha, rice vinegar, salt, and black pepper. Stir and let simmer for 2 minutes.

Return the cooked chicken to the pan and toss until well coated in the sauce.

Garnish with sesame seeds and green onions.

For the Vegetable Chow Mein:

Cook chow mein noodles according to package instructions. Drain and set aside.

Heat sesame oil in a pan over medium heat. Add carrots, cabbage, bell pepper, and snap peas. Stir-fry for 3-4 minutes.

Add garlic and ginger, cooking for another minute.

Pour in soy sauce, oyster sauce, and red pepper flakes. Stir well.

Add the cooked noodles and toss everything together until well coated.

Serve hot with spicy honey garlic chicken on top or on the side.