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In a medium bowl, combine the cubed chicken, olive oil, garlic powder, paprika, dried thyme, salt, black pepper, and cornstarch. Toss well until the chicken is evenly coated with the spices and cornstarch.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Ensure there is no pink in the center.

Reduce the heat to medium. Add the butter, honey, soy sauce, and minced garlic to the skillet with the cooked chicken. Stir continuously for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken.

Remove the skillet from the heat. Stir in the chopped green onions.

Serve immediately over fluffy rice, if desired, with a side of green beans.


In a medium bowl, combine the cubed chicken, olive oil, garlic powder, paprika, dried thyme, salt, black pepper, and cornstarch. Toss well until the chicken is evenly coated with the spices and cornstarch.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Ensure there is no pink in the center.

Reduce the heat to medium. Add the butter, honey, soy sauce, and minced garlic to the skillet with the cooked chicken. Stir continuously for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken.

Remove the skillet from the heat. Stir in the chopped green onions.

Serve immediately over fluffy rice, if desired, with a side of green beans.
