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Dish of Spicy Honey Pepper Chicken served with creamy mac and cheese

Spicy Honey Pepper Chicken with Creamy Mac and Cheese

A delightful combination of sweet and spicy chicken, coated in a honey pepper glaze, served alongside rich, creamy macaroni and cheese for a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Spicy Honey Pepper Chicken
  • 1.5 lb Chicken Thighs boneless, skinless
  • 1/4 cup Honey
  • 2 tbsp Soy Sauce
  • 1 tsp Garlic Powder
  • 1/2 tsp Ginger Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Red Pepper Flakes adjust to taste
  • 1/4 tsp Cayenne Pepper optional, for extra heat
  • 1 tbsp Cornstarch
  • 2 tbsp Water for cornstarch slurry
  • 2 tbsp Vegetable Oil
  • 2 tbsp Green Onions chopped, for garnish
  • 1 tsp Sesame Seeds for garnish
Creamy Mac and Cheese
  • 8 oz Elbow Macaroni
  • 4 tbsp Butter
  • 4 tbsp All-Purpose Flour
  • 3 cups Milk whole
  • 2 cups Sharp Cheddar Cheese shredded
  • 1 cup Monterey Jack Cheese shredded, or other good melting cheese
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dry Mustard Powder enhances cheese flavor

Equipment

  • Large Skillet
  • Large Pot
  • Large Saucepan
  • Whisk
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula/Wooden Spoon
  • Colander

Method
 

Spicy Honey Pepper Chicken
  1. Cut chicken into bite-sized pieces and pat dry.
  2. Whisk together honey, soy sauce, garlic powder, ginger powder, black pepper, red pepper flakes, and cayenne pepper for the sauce.
  3. Heat oil in a large skillet and cook chicken until browned and cooked through.
  4. Pour the prepared sauce over the cooked chicken and bring it to a simmer.
  5. Combine cornstarch with water to create a slurry, then stir into the simmering sauce until thickened.
  6. Garnish with chopped green onions and sesame seeds.
Creamy Mac and Cheese
  1. Cook elbow macaroni according to package directions, then drain and set aside.
  2. In a large saucepan, melt butter, then whisk in flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in milk until smooth, then bring to a gentle simmer while stirring.
  4. Remove from heat and stir in shredded cheddar and Monterey Jack cheese until melted and smooth.
  5. Stir in salt, black pepper, and dry mustard powder to season the sauce.
  6. Add the cooked macaroni to the cheese sauce and stir to combine thoroughly.

Notes

For a milder dish, reduce the red pepper flakes and cayenne pepper. You can also bake the mac and cheese with a breadcrumb topping for extra texture.