Ingredients
Scale
- For the Honey Pepper Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- For the sauce:
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon chili garlic sauce (adjust for heat preference)
- 1 teaspoon freshly ground black pepper (plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- For the Creamy Mac and Cheese:
- 8 ounces elbow macaroni (or preferred pasta shape)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For Garnish:
- Fresh chopped parsley or green onions
Instructions
- Begin Mac and Cheese: Cook pasta according to package directions until al dente. Drain and set aside.
- Start Cheese Sauce: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
- Build Flavor: Gradually whisk in the warm milk, a little at a time, until smooth. Continue whisking until the sauce thickens, about 5-7 minutes. Stir in dry mustard, paprika, salt, and pepper.
- Melt Cheese: Remove from heat. Add shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Combine with the cooked macaroni. Cover and set aside.
- Prepare Chicken: Pat chicken pieces dry with paper towels. Toss with cornstarch in a bowl until evenly coated.
- Make Sauce: In a small bowl, whisk together honey, soy sauce, apple cider vinegar, chili garlic sauce, black pepper, garlic powder, and ground ginger.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through.
- Glaze Chicken: Reduce heat to medium-low. Pour the prepared honey pepper sauce over the cooked chicken. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully.
- Serve: Divide creamy mac and cheese among plates. Top with the sweet and spicy honey pepper chicken. Garnish with fresh parsley or green onions and an extra sprinkle of black pepper, if desired. Serve immediately.
Notes
For extra heat, add another teaspoon of chili garlic sauce or a pinch of red pepper flakes to the chicken sauce. If you prefer a milder taste, reduce the amount of chili garlic sauce. For a crispy mac and cheese topping, transfer the prepared mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until golden brown. This dish pairs wonderfully with a simple green salad to balance the richness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing & Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 25g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 55g
- Cholesterol: 150mg