One-Pot Chicken Breasts in Chinese Sauce

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  • 4 (4-6 ounce) boneless, skinless chicken breasts
  • 1/4 cup lite (low sodium) soy sauce
  • 3 tablespoons honey
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1/4 cup sliced scallions
  • 1 1/2 cups vegetable or chicken broth, divided
  • 1 1/2 tablespoons cornstarch


  1. Flatten the chicken breasts with the bottom of a pan or cup. Pepper chicken breasts on both sides. In a pan over medium heat, brown chicken breasts in olive oil on both sides, for about 3 minutes per side.
  2. Whisk together honey, soy sauce, and 1 cup of the broth and olive oil in a bowl. Add to the pot with the chicken and cook for 12 to 15 minutes, until cooked through.
  3. Whisk the cornstarch in the remaining 1/2 cup of broth to form a slurry. Stir the slurry into the skillet. Turn the heat up higher to allow the sauce to boil for about 2 to 3 minutes. Once sauce has thickened, top dish with scallions and serve.

Nutrition Information:

Yields: 4 servings | Serving Size: 1 chicken breast with sauce
8 Smartpoints
Calories: 288 | Total Fat: 9g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 653mg | Carbohydrates: 18g | Fiber: 1g | Sugar: 13g | Protein: 34g |

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