Honey Garlic Chicken with Roasted Butternut Squash Soup

A Dancer's Plate


Description: Who doesn’t love take-out? It’s so yummy, but most, if not all of it is cooked in oils that are super harmful to your body and use terrible ingredients. YUCK. So lucky for you we have healthy alternatives! This is one of my favorite at-home-take-out recipes. It’s sweet, crispy, and a little spicy. The perfect blend of flavors for a fabulous night of Chinese food.
$ 48.79
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: 4
Time: 1:30 m (30 m prep, 1 h cook)
(Ingredients and measurements subject to availability)


  1. 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  2. salt and pepper, to taste
  3. 2 large eggs, beaten
  4. 1 cup Panko


  1. 1/3 cup honey, or more, to taste
  2. 4 cloves garlic, minced
  3. 2 tablespoons soy sauce
  4. 1 tablespoon Sriracha
  5. 1 tablespoon cornstarch
  6. 2 green onions, thinly sliced
  7. 2 teaspoons sesame seeds


  1. 1 T. olive oil*
  2. 1 large butternut squash, peeled and diced
  3. 3 carrots, diced
  4. 1/2 medium onion, chopped
  5. 2 to 3 C. chicken broth
  6. 1/2 C. full-fat coconut milk
  7. 1/2 T. cinnamon* (Optional, but not provided)
  8. 1/2 tsp. ground sage* (Optional, but not provided)
  9. 1/8 tsp. nutmeg* (Optional, but not provided)
  10. Sea salt and pepper*, to taste

 *Not provided:
Olive oil
Salt and pepper

Baking dish


  1. Preheat oven to 400 degrees. Lightly spray a 9×13 baking dish with nonstick cooking spray (I prefer the coconut oil spray).
  2. Season chicken with salt/pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
  3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
  4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, (if using). In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired. (Serve on a bed of white rice and steamed broccoli for the ultimate experience).


  1. Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Put squash, carrots, and onion onto baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 30-45 minutes on until soft and caramelized. (This baking time depends on your oven). You may need to take the onion and carrot out first, then allow the squash to continue cooking.)
  3. Remove and allow to cool.
  4. Place roasted veggies, stock, coconut milk, cinnamon, sage, nutmeg and a little cracked pepper into the blender. Process for 3-4 minutes, adding more chicken stock if necessary to thin the soup out a bit. The result should be a smooth consistency.
  5. Taste soup at this point and see if it needs to be a little sweeter (I like my soup to have a slightly sweet taste). Add a TINY amount of Stevia to your soup if desired.
  6. Pour contents into a large pot and heat on medium-high heat until warmed.
  7. Top soup with coconut milk, shredded Kerrygold cheese, and roasted seeds. Serve with a side of warm sourdough bread and enjoy!

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