Honey-Mustard Chicken Strips with Caramelized Onions
Tender chicken cutlets are sliced into strips and seared until golden, then simmered in a glossy honey-mustard glaze with caramelized onions. The sweet honey balances the tangy Dijon mustard while soy sauce adds depth and umami. Optional stir-fry vegetables can be added for extra nutrition and color. This versatile dish works perfectly over rice or orzo for a satisfying weeknight dinner that's both comforting and flavorful.
Ingredients
- 1 ½ pounds chicken cutletschicken thighs1:1protein
more tender and juicy
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons oil
- 2 large onions, diced
- stir-fry vegetables(optional)
- 3 tablespoons Gefen Honey
- 3 tablespoons Gefen Soy Sauce
- 3 tablespoons Haddar Dijon Mustard
Instructions
- 1
Cut chicken cutlets into two-inch strips and season with salt and pepper
- 2
Heat oil in a large frying pan over medium heat
- 3
Add onion and cook for 10-15 minutes until golden brown
- 4
Add chicken strips and cook for five minutes
- 5
Add vegetables if using
- 6
Add honey, mustard, and soy sauce
- 7
Cook for 10-15 minutes, stirring occasionally, until sauce reduces
- 8
Serve over orzo or rice
Tips
For even cooking, pound chicken cutlets to uniform thickness before cutting into strips
Don't rush the onion caramelization - the golden color adds sweetness and depth to the dish
Let the sauce reduce properly for a glossy coating that clings to the chicken
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Chicken can be cut and seasoned up to 4 hours ahead; onions can be caramelized earlier in the day
Serve immediately over rice, orzo, or noodles while sauce is still glossy
Common Mistakes
Don't overcook chicken to avoid dryness
Keep heat at medium to prevent burning the honey in the sauce
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of cutlets?
Yes, pound chicken breasts to 1/4-inch thickness before cutting into strips for even cooking and tenderness.
What vegetables work best for the stir-fry addition?
Bell peppers, snap peas, broccoli, or carrots work well. Add them with the chicken so they cook through properly.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently to avoid overcooking the chicken and breaking the sauce.