Char Siu Chicken

Char siu chicken has a sticky, glossy glaze with sweet-savory flavor and deep color. Using bone-in, skin-on chicken thighs keeps the meat juicy while the glaze darkens and thickens in the oven.

This version uses a simple pantry marinade and an easy roast-and-baste method. The main thing to watch is the last part of cooking, when the sugars can go from nicely browned to too dark pretty quickly.

Ingredients for Char Siu Chicken

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 1.15kg), or drumsticks, leg quarters, wings, or split breasts
• 1/4 cup dark brown sugar (50g)
• 1/4 cup hoisin sauce (70g)
• 3 tablespoons light soy sauce (45g)
• 2 tablespoons Shaoxing wine, clear rice wine, dry sherry, or beer (30g)
• 1 tablespoon sesame oil
• 4 cloves garlic, minced (about 10g)
• 1 1/2 teaspoons Chinese five-spice powder
• 1/2 teaspoon white pepper
• 2 tablespoons maltose, honey, or brown rice syrup (40g)
• 2 tablespoons water (30g)
• A few drops red food coloring, optional

Maltose gives the glaze extra shine and stickiness, but honey or brown rice syrup work well too. If you are using maltose, warm it briefly so it is easier to measure and whisk in.

For easier cleanup, line a rimmed sheet pan or roasting pan. A wire rack set over the pan also works if you want more even browning.

Why Bone-In Chicken Works Well

Bone-in, skin-on thighs are the easiest cut to use here. They stay juicy under the sweet glaze, and the skin browns well without drying out the meat.

Drumsticks, leg quarters, and wings also work, but different pieces may finish at different times. Split breasts can be used, but start checking them early since they can dry out faster and the glaze may darken before the meat is done.

How to Make Char Siu Chicken

1. Mix the marinade: In a medium bowl, whisk together the brown sugar, hoisin sauce, soy sauce, wine, sesame oil, garlic, five-spice, white pepper, maltose or honey, and water until smooth and glossy. If using red food coloring, add a few drops. Set aside a small portion of the marinade in a separate bowl for basting later so it never touches the raw chicken.
2. Marinate the chicken: Pat the chicken dry and place it in a large bowl or zip-top bag. Add the remaining marinade and turn to coat well, including the skin side. Refrigerate for at least 4 hours or overnight.
3. Preheat the oven: About 20 to 30 minutes before roasting, take the chicken out of the refrigerator. Heat the oven to 425°F. Line a rimmed sheet pan or roasting pan if needed.
4. Cook the reserved marinade: Pour the reserved untouched marinade into a small saucepan. Bring it to a simmer over medium heat and cook for a few minutes, until slightly thickened. Set aside for basting.
5. Start roasting: Arrange the chicken skin-side up on the prepared pan, leaving space between the pieces so they brown instead of steam. Roast for 20 to 25 minutes, until the skin starts to brown and the edges begin to darken.
6. Baste and finish roasting: Brush the chicken with some of the cooked reserved marinade. Roast for another 15 to 30 minutes, turning the pieces once halfway through this stage and basting again if needed. Check every 10 to 15 minutes during this part, since the glaze can darken quickly. Rotate the pan if your oven browns unevenly, and tent loosely with foil if the glaze is getting too dark.
7. Check for doneness: The chicken is done when the glaze looks glossy and slightly thickened, the skin is deep mahogany, and the thickest piece reaches 165°F on an instant-read thermometer inserted away from the bone.
8. Rest and serve: Let the chicken rest for 5 to 10 minutes. Spoon over a little extra cooked glaze, if you have any, and serve.

How to Keep the Glaze from Burning

• Start with a fully preheated 425°F oven.
• Leave space between the pieces so the chicken roasts instead of steams.
• Baste during the second half of roasting rather than heavily at the beginning.
• Rotate the pan if one side of your oven browns faster.
• Tent loosely with foil if the sugars are darkening too fast.

What to Serve with Char Siu Chicken

Serve with steamed white rice or jasmine rice and a simple vegetable side like bok choy, green beans, roasted broccoli, or cucumber salad. The fresh sides balance the rich glaze well.

Leftovers are also good sliced into rice bowls or wraps. For lunch, try them in this Asian Chicken Crunch Salad.

For another easy chicken dinner, see these Honey Mustard Chicken with Asparagus Bowls.

How to Store and Reheat Char Siu Chicken

Let the chicken cool, then refrigerate it in an airtight container for up to 4 days. If you have extra cooked glaze, store it separately if possible.

To reheat, warm the chicken covered in a 300°F oven until heated through, or microwave in short bursts. If it seems a little dry, add a spoonful of the cooked glaze or a small splash of water before reheating.

If you want to get ahead, marinate the chicken overnight and roast it the next day.

If you like sticky sweet-savory chicken, you may also like these Honey Garlic Chicken Skewers.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 580
• Protein: 38g
• Fat: 34g
• Carbohydrates: 28g
• Per 100g: about 210 calories, 14g protein, 12g fat, 10g carbohydrates

Asian Chicken Crunch Salad

Asian chicken crunch salad is crisp, colorful, and filling enough for lunch or dinner. It has shredded cabbage, carrots, bell pepper, edamame, and browned chicken, all tossed with a creamy peanut dressing and finished with chopped peanuts.

The method stays simple: marinate the chicken while you prep the vegetables, then cook it in one skillet and toss the salad just before serving. Keeping the vegetables cold and dry and waiting to add the dressing until the end helps the salad stay crunchy.

Ingredients for Asian Chicken Crunch Salad

• 1 1/2 pounds boneless skinless chicken breast or thighs (about 675g), cut into bite-size pieces or thin strips
• 1/4 cup soy sauce or tamari
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 to 2 teaspoons sriracha
• 4 cups green cabbage (about 280g), finely shredded
• 2 cups purple cabbage (about 140g), finely shredded
• 1 to 2 cups carrots (about 110g), shredded or julienned
• 1 cup red bell pepper (about 150g), thinly sliced
• 1 cup edamame (about 155g), thawed if frozen
• 1/2 cup green onions (about 50g), sliced
• 1/2 cup cilantro (about 10g), chopped
• 1/3 cup chopped peanuts (about 50g)
• About 3/4 cup creamy peanut dressing (about 180g)

Optional additions: 1 to 2 tablespoons tahini for a slightly richer peanut flavor, 1 to 2 tablespoons sesame seeds, chopped cashews instead of peanuts, crispy wonton strips for extra crunch, or 4 ounces cooked rice noodles to make it more filling.

Tamari works well for a gluten-free option. Chicken thighs stay a little juicier, but chicken breast also works well if you do not overcook it.

How to Make Asian Chicken Crunch Salad

1. Mix the marinade: In a medium bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, brown sugar, garlic, ginger, and sriracha. If using tahini, whisk it in here. Add the chicken and toss well to coat. Let it sit while you prep the salad, or refrigerate it briefly if you have extra time.
2. Prep the vegetables: Shred the green and purple cabbage, prepare the carrots, slice the bell pepper and green onions, and chop the cilantro. Add the cabbage, carrots, bell pepper, edamame, green onions, and cilantro to a large bowl. Keep the vegetables cold and dry so the salad stays crisp.
3. Loosen the dressing: Whisk the peanut dressing in a small bowl until smooth. If it seems thick, add a little water, lime juice, or extra vinegar until it is pourable and will coat the vegetables evenly.
4. Cook the chicken: Heat a large 12-inch skillet over medium-high heat and add a small amount of oil. Arrange the chicken in a single layer, or as close to it as possible. Cook undisturbed at first so it browns instead of steams, then flip and stir as needed. Cook for 8 to 12 minutes, depending on the size of the pieces, until the chicken is browned, no longer pink in the center, and reaches 165°F in the thickest piece. If marinade collects in the pan, let it cook down briefly until glossy, but watch closely so the sugar does not burn.
5. Rest the chicken: Transfer the chicken to a plate and let it rest for about 5 minutes. Slice or chop if needed.
6. Assemble the salad: Add the warm or cooled chicken to the bowl of vegetables. Pour in some of the dressing and toss lightly. Add more dressing as needed until everything is coated but the vegetables still look crisp.
7. Finish and serve: Top with chopped peanuts. Add sesame seeds, cashews, or crispy wonton strips, if using, just before serving.

Air fryer option: Arrange the marinated chicken in a single layer with space between the pieces and lightly coat or spray with oil. Air fry, turning or shaking once halfway through, until browned and the thickest piece reaches 165°F. The exact time will vary by air fryer model and the size of the chicken pieces.

How to Keep the Salad Crunchy

• Keep the vegetables dry and chilled until you are ready to serve.
• Store the peanut dressing separately when possible.
• Add peanuts, sesame seeds, and wonton strips at the last minute.
• If you dress the whole salad ahead of time, the cabbage will soften as it sits.

Easy Variations

Noodle Bowl Version

Add 4 ounces of cooked rice noodles and use a little extra dressing to turn the salad into a more filling noodle bowl.

Crunch Salad Wraps

Use the finished salad as a filling for tortillas or lettuce cups. For this version, keep the dressing a little lighter so the wraps are easier to hold.

What to Serve With Asian Chicken Crunch Salad

This salad works well on its own for lunch or dinner. If you want to make it heartier, serve it with rice or add rice noodles directly to the salad.

If you want another easy chicken dinner, try these Honey Garlic Chicken Skewers.

For another simple bowl dinner, check out these Honey Mustard Chicken with Asparagus Bowls.

If you like easy stovetop chicken dinners, you may also want to make this One Pan Chicken and Peppers Recipe.

How to Store and Reheat Asian Chicken Crunch Salad

For the best texture, let the chicken cool slightly, then store the cooked chicken, chopped vegetables, dressing, and toppings in separate airtight containers in the refrigerator for up to 3 to 4 days. Assemble individual portions as needed.

If the salad is already dressed, it will still be good for leftovers, but the cabbage will soften over time. The chicken can be served cold, brought to room temperature briefly, or reheated gently before adding to the salad.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1 of 4 main-dish servings
• Calories: about 580
• Protein: 46g
• Fat: 29g
• Carbohydrates: 29g
• Per 100g: about 130 calories, 10g protein, 6g fat, 6g carbohydrates

Honey Garlic Chicken Skewers

These honey garlic chicken skewers come off the grill browned at the edges, glossy from the marinade, and loaded with tender chicken, red bell pepper, and onion. The flavor is simple and familiar: garlic, ginger, soy sauce, and honey.

The recipe is easy to prep ahead with one marinade and a short cook time. Marinate the chicken for at least 1 hour or up to 24 hours, then grill the skewers for 8 to 12 minutes, turning often so the honey glaze caramelizes without burning. The chicken is done when the thickest piece reaches 165°F.

Ingredients for Honey Garlic Chicken Skewers

• 1 1/2 pounds boneless, skinless chicken breasts (675g), cut into even bite-size pieces
• 1 large red bell pepper (180g), cut into chunks
• 1 medium yellow or red onion (150g), cut into chunks
• 2 tablespoons avocado oil
• 1 tablespoon sesame oil
• 3 to 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons dark soy sauce
• 3 tablespoons honey
• Salt, to taste, if needed
• Black pepper, to taste
• 1 tablespoon sesame seeds, for serving
• 2 tablespoons chopped cilantro, for serving

Optional: Stir 1 to 2 teaspoons lime juice into the marinade for a brighter finish, or add 1/4 to 1/2 teaspoon red pepper flakes for a little heat.

If you do not have dark soy sauce, regular soy sauce works. The skewers will be a little lighter in color and slightly less rich, so taste the marinade before adding extra salt.

Use soaked wooden skewers or metal skewers. Keep the chicken pieces as even as possible, and cut the vegetables slightly smaller so they cook at about the same pace.

How to Make Honey Garlic Chicken Skewers

1. Make the marinade: In a large bowl, whisk together the avocado oil, sesame oil, garlic, ginger, soy sauce, and honey until well blended. Before adding the chicken, transfer a small amount to a separate bowl for brushing later.
2. Marinate the chicken: Add the chicken and toss to coat. Season with black pepper and add salt only if needed. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Assemble the skewers: Thread the chicken, bell pepper, and onion onto the skewers, leaving small gaps between pieces so the heat can circulate. Do not pack them tightly.
4. Preheat the grill: Heat an outdoor grill, grill pan, or griddle over high heat until very hot. Lightly oil the grates or cooking surface if needed.
5. Cook the skewers: Place the skewers in a single layer and cook for 8 to 12 minutes total, turning every few minutes so they brown evenly. Brush with the reserved marinade halfway through cooking or near the end so the glaze has time to caramelize without getting too dark.
6. Check for doneness: The chicken should be browned at the edges and no longer pink in the center. The thickest piece should reach 165°F, and the vegetables should be lightly charred but still hold their shape.
7. Finish and serve: Transfer to a platter and sprinkle with sesame seeds and cilantro. Serve right away.

How to Keep the Skewers Juicy

Chicken breast stays more tender here when the pieces are cut evenly and not overcooked. Turn the skewers often over high heat instead of leaving them in one spot too long.

Watch the glaze, but use the internal temperature to decide when to pull them. Once the thickest piece hits 165°F, take the skewers off the heat so the chicken does not dry out.

What to Do if the Glaze Browns Too Fast

Because the marinade contains honey, the outside can darken quickly over very hot heat. If that happens before the chicken is cooked through, move the skewers to a cooler part of the grill or lower the heat slightly on the stovetop.

You can also wait until later in the cook time to brush on the reserved marinade. If needed, finish the skewers on a sheet pan in a hot oven until the chicken reaches 165°F.

What to Serve with Honey Garlic Chicken Skewers

Serve these skewers with rice, potatoes, a simple salad, or grilled vegetables. They also work well in grain bowls.

For another bowl-style chicken dinner, try Honey Mustard Chicken with Asparagus Bowls.

For another easy chicken and pepper dinner, see One Pan Chicken and Peppers Recipe.

If you want a heartier option, you may also like One Pan Chicken and Potatoes.

How to Store and Reheat Honey Garlic Chicken Skewers

Let the skewers cool, then store the chicken and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. If possible, remove everything from the skewers before storing so reheating is easier.

For make-ahead prep, marinate the chicken up to 24 hours ahead and cut the vegetables in advance. Thread the skewers closer to cooking time for the best texture.

Reheat gently in a skillet over medium-low heat, in a 325°F oven, or in the microwave in short bursts until warmed through. If using the oven, cover loosely or add a small splash of moisture to help keep the chicken from drying out. The vegetables will soften a bit after storage, and the glaze will not stay as glossy as when freshly cooked.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of recipe
• Calories: about 420
• Protein: 39g
• Fat: 17g
• Carbohydrates: 23g
• Per 100g: about 160 calories, 15g protein, 7g fat, 9g carbohydrates

Simple Honey Mustard Chicken With Asparagus

These rice bowls keep dinner simple: browned chicken finished in a quick honey-Dijon glaze, roasted asparagus, and warm jasmine rice. The sauce is sweet, tangy, and glossy without needing a separate saucepan.

The timing works well for a weeknight. Start the rice first, roast the asparagus while it cooks, then sear the chicken and finish it in the glaze just until the thickest pieces reach 165°F.

Ingredients for Simple Honey Mustard Chicken With Asparagus

• 1 1/2 pounds boneless, skinless chicken breasts (about 700g), cut into even bite-size pieces
• 1 pound asparagus (about 450g), trimmed
• 1 1/2 cups uncooked jasmine rice (about 300g)
• 2 to 3 tablespoons olive oil, divided
• 1/4 cup honey (about 85g)
• 2 tablespoons Dijon mustard (about 30g)
• 3 cloves garlic, minced
• 1 to 1 1/4 teaspoons salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 2 to 4 tablespoons water
• 2 green onions, sliced

Optional for serving: grated Parmesan for the asparagus, a pinch of red pepper flakes in the glaze, and lemon wedges.

How to Make Honey Mustard Chicken With Asparagus

1. Cook the rice: Prepare the jasmine rice on the stovetop using your usual method. It should take about 15 to 20 minutes over medium-low heat. When the water is absorbed and the rice is tender, keep it covered off the heat.
2. Heat the oven and season the asparagus: Preheat the oven to 425°F. Place the trimmed asparagus on a rimmed sheet pan, drizzle with about 1 tablespoon olive oil, and season with a pinch of the salt and pepper. Toss and spread into a single layer.
3. Season the chicken: Pat the chicken dry, then season with the remaining salt, remaining pepper, and garlic powder. Try to keep the pieces close to the same size so they cook evenly.
4. Roast the asparagus: Roast for 10 to 15 minutes, tossing once halfway through, until the spears are tender, the tips are lightly browned, and the asparagus still has a little bite. Thin spears will cook faster than thick ones. If using Parmesan, sprinkle it on during the last minute or right after roasting.
5. Sear the chicken: Heat 1 to 2 tablespoons olive oil in a large 10- to 12-inch skillet over medium-high heat. When the oil is hot, add the chicken in an even layer. Cook without stirring at first so it can brown, then flip or stir once the edges are golden. Cook for 8 to 10 minutes total, until the chicken is browned and nearly cooked through. Use a wide skillet and avoid crowding so the chicken browns instead of steams.
6. Make the glaze: Reduce the heat to medium or medium-low. Add the garlic and cook for about 30 seconds, stirring, just until fragrant. Stir in the honey, Dijon mustard, and 2 tablespoons water. Add a pinch of red pepper flakes if using. Simmer for 2 to 4 minutes, stirring so the chicken is coated evenly. Add a little more water if the glaze thickens too quickly. It should bubble gently, turn glossy, and lightly cling to the chicken.
7. Assemble the bowls: Check that the thickest chicken pieces reach 165°F. Divide the rice among bowls, then top with the glazed chicken and roasted asparagus. Finish with green onions and spoon any extra glaze from the skillet over the rice. Serve with lemon wedges if you want a brighter finish.

How to Keep the Chicken Juicy

Two things make the biggest difference here: dry the chicken well before it goes into the skillet, and do not crowd the pan. A hot pan gives the chicken color quickly so it does not sit and steam.

It also helps to brown the chicken first and only simmer it briefly in the sauce at the end. If you are unsure, check the thickest piece with an instant-read thermometer and stop cooking at 165°F.

Easy Swaps

Use chicken thighs

Boneless chicken thighs work well here and usually stay a little juicier than chicken breasts. They may need a bit longer in the skillet, so go by the 165°F internal temperature.

Swap the asparagus

Broccoli or green beans can take the place of asparagus. Roast them on a sheet pan the same general way and start checking early, since the cooking time can shift with size and thickness.

Use brown rice

Brown rice is a fine substitute, but it takes longer to cook than jasmine rice. Start it earlier so the rest of the meal stays on track.

Serving Ideas

These bowls are complete as is, so simple toppings work best. Green onions, extra glaze, and a squeeze of lemon all fit well without adding extra prep.

If you want another easy chicken dinner, try Roasted Garlic Chicken and Vegetables, One Pan Chicken and Peppers Recipe, or One Pan Chicken and Potatoes.

How to Store and Reheat Honey Mustard Chicken With Asparagus

Let leftovers cool, then refrigerate in airtight containers for up to 4 days. If possible, store the rice and chicken separately from the asparagus for the best texture.

Reheat gently in the microwave or in a skillet over low heat. If the glaze has thickened in the refrigerator, add a small splash of water while reheating to loosen it. The asparagus will soften some after storage, which is normal.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1 of 4 bowls
• Calories: about 530
• Protein: 42g
• Fat: 10g
• Carbohydrates: 67g
• Per 100g: about 140 calories, 11g protein, 3g fat, 17g carbohydrates

One Pan Chicken and Peppers

One pan chicken and peppers is a fast skillet dinner with browned chicken, tender peppers, red onion, and a light pan sauce. The Cajun-inspired seasoning gives it plenty of flavor without a long ingredient list.

The method is simple: sear the chicken first, cook the vegetables in the same skillet, then finish everything together with a splash of stock. Use a wide pan and avoid crowding so the chicken browns well instead of steaming.

Ingredients for One Pan Chicken and Peppers

• 1 1/2 pounds boneless skinless chicken breasts (about 675g), cut into even pieces or pounded to an even thickness
• 3 medium bell peppers, sliced (about 360g)
• 1 medium red onion, sliced (about 150g)
• 2 tablespoons olive oil
• 1 1/2 to 2 teaspoons Cajun seasoning
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 cup chicken stock (about 120g), preferably low-sodium if your Cajun seasoning is salty
• Salt, to taste
• Black pepper, to taste

Optional for serving: chopped parsley, red pepper flakes, cooked white rice, brown rice, jasmine rice, basmati rice, wraps, tortillas, or salad greens.

How to Make One Pan Chicken and Peppers

1. Season the chicken: Pat the chicken dry. Season with the Cajun seasoning, garlic, Italian seasoning, a little salt, and black pepper. If the pieces are thick, season both sides. Keeping the chicken close to the same thickness helps it cook evenly.
2. Sear the chicken: Heat a large 12-inch skillet over medium-high heat and add the olive oil. When the oil is hot, add the chicken in an even layer. Cook for 4 to 6 minutes without moving it much so it browns instead of steaming. Flip and cook the second side briefly until golden. The chicken should be browned on the outside but not fully cooked through. Transfer to a plate if needed.
3. Cook the vegetables: Reduce the heat to medium. Add the sliced onion and bell peppers to the same skillet and cook for 5 to 7 minutes, stirring as needed, until the onion is translucent and the peppers start to soften. If the pan looks dry, add a small drizzle of oil.
4. Deglaze the pan: Pour in the chicken stock and scrape up the browned bits from the bottom of the skillet. Return the chicken and any juices from the plate to the pan.
5. Finish gently: Lower the heat to medium-low and simmer for 4 to 8 minutes, or until the chicken reaches 165°F in the thickest part. The peppers should be tender-crisp or softer, depending on how you like them. Cover the skillet briefly during this step if you want softer peppers. The stock should reduce enough to lightly coat the chicken and vegetables, not pool in the pan.
6. Serve: Taste and adjust with more salt or black pepper if needed. Top with parsley or red pepper flakes if you like, and serve over rice or use in wraps, tacos, bowls, or salads.

Tips for Juicy Chicken and Well-Browned Vegetables

Do not cook the chicken all the way through during the sear. It should only pick up color at first, then finish gently in the stock so it stays juicier.

A wide skillet makes a difference here. If the pan is crowded, the chicken and vegetables release steam and brown less. If needed, cook the chicken in batches.

Start checking the chicken a little early, especially if your pieces are small or thin. The most reliable doneness cue is 165°F in the thickest part.

Serving Ideas

• Serve over white rice, brown rice, jasmine rice, or basmati rice.
• Use as a filling for wraps, tortillas, or pita pockets.
• Spoon over cauliflower rice for a lighter option.
• Serve over salad greens for lunch.

If you like simple skillet dinners, you may also enjoy One Pan Chicken and Potatoes.

For another quick chicken-and-vegetable dinner, try Healthy Chicken and Green Bean Stir-Fry.

Variation

Chicken Thigh Version

Boneless skinless chicken thighs work well here if you want a slightly juicier cut. Use the same method, but expect the final simmer to take a little longer. Cook until the chicken reaches 165°F.

How to Store and Reheat One Pan Chicken and Peppers

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days. If you are serving the dish with rice, store the rice separately so it does not get soggy.

Reheat gently in a skillet over medium-low heat or in the microwave until hot. Add a small splash of chicken stock if the sauce has thickened too much in the refrigerator. Reheat only until the chicken is warmed through so it does not dry out.

For make-ahead prep, slice the vegetables and season the chicken ahead of time, then cook the skillet dinner fresh when you are ready to eat.

If you want a different flavor profile, Chicken Stir-Fry with Honey Soy Sauce is another easy option.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 300
• Protein: 39g
• Fat: 11g
• Carbohydrates: 11g
• Per 100g: about 125 calories, 16g protein, 5g fat, 5g carbohydrates

One Pan Chicken and Potatoes

One pan chicken and potatoes is an easy oven dinner with crisping chicken skin, tender potatoes, and a simple lemon-garlic spice coating. It is hearty enough on its own and uses ingredients that are easy to keep on hand.

The main thing that helps this roast well is keeping the pan from getting crowded. Dry the chicken and potatoes well, spread them out in a mostly single layer, and let the hot oven do the work. A quick broil at the end is optional if you want a little more color.

Ingredients for One Pan Chicken and Potatoes

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs and/or drumsticks (about 1.15kg to 1.35kg)
• 1 1/2 to 2 pounds baby potatoes, halved if large (about 675g to 900g)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 to 2 teaspoons 7 Spice seasoning
• 1 teaspoon paprika
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

Optional for serving: chopped fresh parsley, lemon wedges, or a pinch of red pepper flakes mixed into the seasoning.

If you want to make the pan a little fuller, you can add 1 medium onion cut into wedges with the potatoes.

How to Make One Pan Chicken and Potatoes

1. Preheat the oven: Heat the oven to 425°F with a rack in the middle. Use a large rimmed baking sheet or shallow baking dish, and make sure it is large enough to hold everything in a mostly single layer.
2. Dry the chicken and potatoes: Pat the chicken pieces and potatoes dry with paper towels. This helps the chicken brown better and gives the potatoes better roasted edges.
3. Season: In a large bowl, mix the olive oil, lemon juice, garlic, 7 Spice, paprika, salt, and black pepper. Add the chicken and potatoes and toss until evenly coated.
4. Arrange on the pan: Spread the potatoes out first, then place the chicken skin side up on top or alongside them. Leave a little space between pieces so they roast instead of steam.
5. Roast: Bake for 35 to 45 minutes, until the chicken is browning and the potatoes are starting to soften. Rotate the pan partway through if your oven browns unevenly. If needed, turn the potatoes and reposition the chicken once for more even color.
6. Finish cooking: Continue roasting for 5 to 10 minutes more, until the thickest chicken pieces reach 165°F away from the bone and the potatoes are fork-tender. The pan juices should look slightly reduced and glossy.
7. Broil if needed: For deeper browning, broil briefly at the end. Watch closely so the skin and potato edges do not scorch.
8. Rest and serve: Let the chicken rest for 5 to 10 minutes before serving. Spoon some of the pan juices over the chicken and potatoes, then finish with parsley or lemon wedges if you like.

How to Get Better Browning

For the best color, keep the chicken skin side up and avoid adding too much liquid. The small amount of lemon juice adds flavor without turning the pan watery, but the pan still needs space so the heat can circulate.

Potato size matters too. If some baby potatoes are much larger than others, cut them into even pieces so they finish at the same time. Very small potatoes may be done a little sooner, while larger ones may need extra time.

Simple Variations

Chicken breast version

You can use chicken breasts instead of thighs and drumsticks, but start checking early. They cook faster and can dry out sooner than bone-in dark meat.

Brief marinated version

For a little deeper flavor, let the chicken sit in the oil, lemon juice, garlic, and spices for 15 to 30 minutes before roasting. Do not marinate too long, since extra acid can soften the surface and reduce browning.

What to Serve With One Pan Chicken and Potatoes

Since the pan already covers the main dish and starch, simple sides work best. A green salad, roasted green beans, carrots, or cauliflower gratin all fit well here. Lemon wedges at the table help brighten the richer chicken skin.

If you want another easy chicken dinner, try this Healthy Chicken and Green Bean Stir-Fry next.

For a different quick chicken dinner, see this Chicken Stir-Fry with Honey Soy Sauce. If you like warm spice blends, you may also enjoy this Asian Five-Spice Chicken Recipe.

How to Store and Reheat One Pan Chicken and Potatoes

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat in the oven or microwave until hot. If using the oven, cover loosely at first if the chicken seems like it may dry out. The skin and potatoes will soften some after storage, so a brief uncovered finish can help a little.

If you want to freeze extras, it is best to freeze the chicken separately from the potatoes. The potatoes are best fresh, and the chicken holds up better on its own.

You can season the chicken a little ahead of time or marinate it briefly before baking, but the potatoes are best cut and roasted the same day.

Nutrition

Nutrition is approximate and will vary based on the exact chicken pieces used, potato size, and how much rendered fat remains in the pan.

• Serving size: about 1/4 of the recipe
• Calories: about 670
• Protein: 42g
• Fat: 38g
• Carbohydrates: 35g
• Per 100g: about 180 calories, 11g protein, 10g fat, 9g carbohydrates

Healthy Chicken and Green Bean Stir-Fry

This chicken and green bean stir-fry is a quick skillet dinner with tender chicken, crisp-tender green beans, and a light savory sauce. It is simple enough for a weeknight and works well over rice or cauliflower rice.

The method stays easy: cook the beans first, brown the chicken in batches, then bring everything together in the sauce at the end. Keeping the chicken in a single layer as much as possible helps it brown instead of steam.

Ingredients for Healthy Chicken and Green Bean Stir-Fry

• 1 1/2 pounds boneless skinless chicken breasts (about 675g), cut into bite-size pieces
• 12 ounces green beans or string beans (about 340g), trimmed
• 4 to 5 scallions, whites and greens separated and sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger or squeeze-tube ginger
• 2 tablespoons cornstarch, divided
• 1/3 cup low-sodium soy sauce or coconut aminos
• 2 tablespoons rice wine vinegar
• 1 to 2 teaspoons coconut sugar
• 1 to 2 teaspoons sesame oil
• 1 to 2 teaspoons sriracha
• 1 to 2 tablespoons neutral oil or nonstick cooking spray, as needed
• 1/4 cup water

Optional for serving: sesame seeds, extra sliced scallions, or a pinch of red pepper flakes.

Ingredient note: Coconut aminos are a little sweeter than low-sodium soy sauce, so start with the smaller amount of coconut sugar and adjust at the end if needed.

How to Make Chicken and Green Bean Stir-Fry

1. Prep the ingredients: Cut the chicken into even bite-size pieces. Trim the green beans. Slice the scallions and keep the whites separate from the greens. In a small bowl, stir together the soy sauce or coconut aminos, rice wine vinegar, coconut sugar, sesame oil, sriracha, and water. In a separate small bowl or cup, mix 1 tablespoon of the cornstarch with a little of the sauce until smooth.
2. Coat the chicken: Toss the chicken with the remaining 1 tablespoon cornstarch until lightly coated. You want a thin dusting, not a thick paste.
3. Cook the green beans: Heat a large wok or 12-inch skillet over medium-high heat. Add a small amount of oil or cooking spray, then add the green beans with a small splash of water. Cook for 3 to 5 minutes, stirring often, until bright green and just starting to soften. They should still have some snap. Transfer to a plate.
4. Brown the chicken in batches: Return the pan to medium-high heat. Add more oil or spray if needed. Cook half the chicken in a single layer for about 3 to 4 minutes, stirring only as needed, until lightly browned and mostly cooked through. Transfer to a plate and repeat with the remaining chicken.
5. Cook the aromatics: Add the scallion whites, garlic, and ginger to the hot pan. Stir for 30 seconds to 1 minute, just until fragrant. Do not let the garlic burn.
6. Finish the stir-fry: Return the chicken and green beans to the pan. Stir the sauce again, then pour it in along with the cornstarch mixture. Toss for 1 to 3 minutes, until the sauce bubbles, turns glossy, and lightly coats the chicken and beans. If needed, cover the pan briefly to finish cooking the chicken through. The thickest pieces should reach 165°F.
7. Serve: Turn off the heat and stir in the scallion greens. Taste and adjust with a little more vinegar, soy sauce, or sriracha if needed. Serve hot over rice or cauliflower rice.

Use the visual cues more than the clock here. The sauce should look glossy, the beans should stay bright green, and the chicken should be just cooked through.

Why Did My Sauce Thicken Too Much?

This stir-fry uses a small amount of liquid, so the sauce can tighten up quickly once the cornstarch hits the hot pan. Stir the cornstarch mixture before adding it, and keep tossing as the sauce bubbles. If it gets too thick, add a small splash of water. If the flavor needs help, adjust with a little more soy sauce for salt, vinegar for brightness, or sugar to round it out.

Easy Swaps

• Soy sauce: Use low-sodium soy sauce or coconut aminos.
• Ginger: Fresh ginger is great here, but squeeze-tube ginger works well too.
• Sweetener: Honey or maple syrup can replace the coconut sugar.
• Vegetables: Broccoli florets or snow peas can replace part of the green beans.

If you change the vegetables, keep them quick-cooking so the stir-fry stays fast and the sauce does not reduce too much while they soften.

What to Serve With Chicken and Green Bean Stir-Fry

• Steamed white rice
• Brown rice
• Jasmine rice
• Cauliflower rice
• A simple cucumber salad or extra steamed vegetables

If you like easy skillet dinners, try this Chicken Stir-Fry with Honey Soy Sauce next.

How to Store and Reheat Chicken and Green Bean Stir-Fry

Let the stir-fry cool, then store it in an airtight container in the refrigerator for up to 4 days. The green beans will soften a bit once chilled.

Reheat gently in a skillet over medium-low heat or in the microwave in short bursts. Add a small splash of water if the sauce has thickened in the refrigerator. Avoid overheating, since chicken breast can dry out quickly.

You can also prep the chicken, green beans, scallions, and sauce earlier in the day. For the best texture, cook the stir-fry just before serving.

For a different flavor profile, you might also like this Asian Five-Spice Chicken Recipe.

If you want another quick chicken dinner, check out these Thai Chicken Bites with Sweet Chili Sauce.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of the recipe, not including rice or cauliflower rice
• Calories: about 290
• Protein: 38g
• Fat: 8g
• Carbohydrates: 14g
• Per 100g: about 130 calories, 17g protein, 4g fat, 6g carbohydrates

Best Chicken Stir-Fry Recipe

This chicken stir-fry has juicy chicken, crisp-tender vegetables, and a glossy honey-soy sauce that comes together quickly in one pan. It is a solid weeknight dinner when you want something fast but still balanced.

The method stays simple: cut everything before you start, use a large hot skillet or wok, and avoid crowding the pan so the chicken and vegetables brown instead of steam. Serve it over rice, noodles, quinoa, or pasta.

Ingredients for Chicken Stir-Fry

• 1 1/2 pounds boneless skinless chicken thighs (675g), cut into even bite-size pieces
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil, such as canola or extra light olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3 cups broccoli florets (270g)
• 1 medium bell pepper, sliced (150g)
• 2 medium carrots, thinly sliced (120g)
• 1 medium zucchini, sliced (200g)
• 8 ounces mushrooms, sliced (225g)
• 1 small onion, sliced (110g)
• 1/3 cup cashews (45g)
• 1/2 cup low-sodium chicken broth (120g)
• 1/4 cup water (60g)
• 1/4 cup soy sauce (60g)
• 2 tablespoons honey (40g)
• 1 tablespoon cornstarch (8g)

Chicken thighs stay juicy over high heat, but chicken breast or tenders also work if cooked just until done. For a gluten-free version, use tamari or gluten-free soy sauce. The cashews are optional, but they add a nice crunch at the end.

How to Make Chicken Stir-Fry

1. Prep everything first: Season the chicken with the salt and black pepper. Slice the broccoli, bell pepper, carrots, zucchini, mushrooms, and onion into similar-size pieces so they cook evenly. In a small bowl or measuring cup, whisk together the chicken broth, water, soy sauce, honey, and cornstarch until smooth.
2. Heat the pan: Set a large 12-inch skillet or wok over medium-high to high heat. Let it heat well before adding the oil.
3. Sear the chicken: Add 1 tablespoon of the oil, then add the chicken in a single layer if possible. Cook for 4 to 6 minutes, stirring occasionally, but leave it undisturbed briefly at first so it can brown. The pieces should be browned outside and nearly cooked through. If needed, cook in batches and transfer the chicken to a plate.
4. Cook the sturdy vegetables: Add the remaining 1 tablespoon oil if the pan looks dry. Add the onion, carrots, and broccoli, then stir-fry for 2 to 3 minutes until they start to soften but still look bright.
5. Add the quick-cooking vegetables: Add the bell pepper, zucchini, and mushrooms. Stir-fry for 2 to 3 minutes more, until the vegetables are crisp-tender. Return the chicken to the pan if you removed it earlier.
6. Add the aromatics: Stir in the butter, garlic, ginger, and cashews if using. Cook for 30 to 60 seconds, stirring constantly, until fragrant. Do not let the garlic brown too much.
7. Add the sauce: Stir the sauce again in case the cornstarch has settled, then pour it into the pan. Toss everything together and let it simmer for 1 to 3 minutes, stirring gently, until the sauce is glossy and lightly thickened. It should coat the chicken and vegetables instead of pooling in the bottom of the pan.
8. Check for doneness and serve: The chicken should reach 165°F in the thickest pieces, and the vegetables should be tender with a little bite left. Taste and add more salt if needed. Serve hot.

Why the Sauce Turns Watery

A watery stir-fry usually comes from too much moisture in the pan. Crowded vegetables, very wet mushrooms, or frozen vegetables can all release extra liquid and thin the sauce.

If you use frozen vegetables, add them straight from frozen and let the pan cook off the extra moisture before adding the sauce. Once the sauce goes in, keep it at a steady simmer until it thickens and turns glossy.

Easy Vegetable Swaps

You can swap in snap peas, snow peas, green beans, cauliflower, peas, asparagus, baby corn, water chestnuts, or bean sprouts. Keep the total amount of vegetables about the same so the pan does not get overcrowded. Add firmer vegetables earlier and quick-cooking vegetables later.

What to Serve With Chicken Stir-Fry

Serve this stir-fry over steamed white rice, brown rice, noodles, quinoa, or pasta. Since the pan already gives you chicken, vegetables, and sauce, the rest of the meal can stay simple.

For another quick chicken option, try these Thai Chicken Bites with Sweet Chili Sauce.

If you want a saucier chicken dinner next, try this Easy Thai Red Curry Chicken.

If you want another savory chicken dinner, try this Asian Five-Spice Chicken.

How to Store and Reheat Chicken Stir-Fry

Let leftovers cool, then refrigerate in an airtight container for up to 3 to 4 days. The vegetables will soften some after chilling, which is normal.

Reheat in a skillet over medium heat with a small splash of water or broth to loosen the sauce. You can also microwave it in short bursts, stirring once or twice so it heats evenly.

For easier prep, chop the vegetables and mix the sauce ahead of time, then cook the stir-fry fresh when ready.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of recipe
• Calories: about 440
• Protein: 35g
• Fat: 20g
• Carbohydrates: 31g
• Per 100g: about 105 calories, 8g protein, 5g fat, 7g carbohydrates

Asian Five-Spice Chicken

Asian five-spice chicken has deep savory flavor, browned skin, and juicy meat with very little hands-on work. The soy sauce, garlic, onion, and five-spice powder give the chicken plenty of flavor while it roasts.

The method is simple: mix one marinade, let the chicken rest while the oven heats, then roast on a lined sheet pan. Because the marinade is dark, use temperature and texture to judge doneness rather than color alone.

Ingredients for Asian Five-Spice Chicken

• 3 to 4 pounds bone-in chicken thighs or leg quarters (about 1.35 to 1.8 kg)
• 1/4 cup soy sauce (60g)
• 1 to 1 1/2 teaspoons Chinese five-spice powder
• 1/2 medium red onion, thinly sliced (about 75g)
• 3 cloves garlic, minced
• 2 tablespoons neutral oil (30g)
• 2 tablespoons Shaoxing wine or dry cooking sherry (30g)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional for serving: sliced scallions, sesame seeds, or 1 to 2 teaspoons honey or brown sugar added to the marinade for a slightly sweeter finish.

Bone-in, skin-on thighs or leg quarters work best here because they stay juicier in the oven and brown better. Boneless thighs can work, but start checking them earlier.

How to Make Asian Five-Spice Chicken

1. Mix the marinade: In a large bowl, stir together the soy sauce, five-spice powder, red onion, garlic, neutral oil, Shaoxing wine or sherry, sesame oil, salt, and black pepper.
2. Coat the chicken: Add the chicken and turn to coat well. If using skin-on pieces, loosen the skin where you can and rub a little marinade underneath.
3. Marinate: Cover and refrigerate for at least 20 minutes or up to overnight. If marinating for several hours, turn the chicken once so it stays evenly coated.
4. Preheat the oven: Heat the oven to 400°F. Line a large rimmed sheet pan with parchment paper or foil.
5. Arrange the chicken: Lift the chicken from the bowl and place it on the pan in a single layer, leaving a little space between the pieces. Let excess marinade drip off so the chicken roasts instead of steams.
6. Roast: Roast for 25 to 35 minutes, until the skin is starting to brown and the chicken is mostly cooked through. If your oven browns unevenly, rotate the pan or flip the pieces once halfway through.
7. Finish cooking: Roast for 10 to 15 minutes more, or until the thickest part reaches 165°F without touching the bone. The juices should run clear, and the meat should no longer look pink near the bone. Start checking early if the pieces are small, and allow more time for large leg quarters.
8. Broil if needed: If the skin needs more color or crispness, broil for 1 to 3 minutes at the end. Watch closely, since the soy sauce, garlic, and any added sweetener can burn quickly.
9. Rest and serve: Let the chicken rest for 5 to 10 minutes before serving. Top with scallions or sesame seeds if you like, and serve with rice and a simple vegetable.

How to Keep the Skin Crisp

The biggest help is spacing the chicken well on the pan. If the pieces are crowded or sitting in too much marinade, the skin stays soft.

Use only the marinade clinging to the chicken, not a pool of extra liquid on the pan. A wire rack over the sheet pan can help with airflow, but it is optional.

How to Tell When the Chicken Is Done

The marinade makes the outside look dark early, so color is not the best guide here. Check the thickest part with an instant-read thermometer and look for 165°F.

• The juices should run clear.
• The meat should not look pink near the bone.
• The skin may brown before the inside is fully cooked, so check the largest pieces first.

What to Serve with Asian Five-Spice Chicken

Steamed white rice or jasmine rice makes an easy base for this chicken. For vegetables, keep the sides simple so the five-spice flavor stays the focus.

• Stir-fried cabbage
• Broccoli
• Bok choy
• Green beans

For another easy chicken dinner with a sauce, try Easy Thai Red Curry Chicken.

How to Store and Reheat Asian Five-Spice Chicken

Let the chicken cool, then refrigerate it in an airtight container for up to 4 days. If you are storing it with rice, keep the rice separate when possible so it does not turn soggy.

To reheat, warm the chicken covered in a 325°F oven until heated through, or microwave in short intervals. If it seems a little dry, add a small splash of water or broth before reheating.

For make-ahead prep, marinate the chicken overnight and roast it the next day. If you want another simple chicken recipe with similar flavors, try Easy Healthy Sesame Chicken.

Nutrition

Nutrition is approximate and will vary based on the chicken pieces used, rendered fat, marinade left in the bowl, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 550
• Protein: 42g
• Fat: 39g
• Carbohydrates: 5g
• Per 100g: about 210 calories, 16g protein, 15g fat, 2g carbohydrates

Thai Chicken Bites

These Thai chicken bites are crisp on the outside, juicy in the middle, and easy to serve as a snack, appetizer, or simple dinner with rice. The sweet red chili sauce adds a quick sweet-spicy finish without adding extra work.

The method is straightforward: cut the chicken into even pieces, coat it in flour, egg, and panko, then fry in batches until deep golden and cooked through. Keep the oil hot and give the pieces a little space in the pan so the coating stays crisp.

Ingredients for Thai Chicken Bites

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces (about 675g)
• 1/2 cup all-purpose flour (60g)
• 1/4 cup cornstarch (30g)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs, beaten
• 1 to 1 1/2 cups panko breadcrumbs (about 60g), or enough to coat all the chicken
• 2 to 3 cups neutral oil, as needed for frying
• 1/2 cup sweet red chili sauce (about 160g), plus more for serving

Chicken thighs stay a little juicier, while chicken breast gives you a leaner bite. Panko gives the coating the best crunch. Any sweet chili sauce brand works here.

Optional for serving: lime wedges, sliced green onions, cilantro, or a pinch of cayenne or chili flakes mixed into the dry coating for extra heat.

How to Make Thai Chicken Bites

1. Prep the chicken: Cut the chicken into even bite-size pieces and pat them dry well with paper towels. Dry chicken holds the coating better and fries more cleanly.
2. Set up the coating: In one bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, and paprika. Put the beaten eggs in a second bowl. Add the panko to a third bowl.
3. Bread the chicken: Coat each piece in the flour mixture, dip it in the egg, then press it into the panko. Shake off any loose excess and set the coated pieces on a plate.
4. Heat the oil: Add enough oil to a large skillet or Dutch oven for shallow to medium frying. Heat over medium-high until the oil shimmers and a breadcrumb sizzles right away when dropped in.
5. Fry in batches: Add the chicken in a single layer, leaving space between pieces. Fry for 6 to 10 minutes per batch, turning once or twice, until the coating is deep golden brown and crisp. The chicken should feel firm, the juices should run clear, and the thickest piece should reach 165°F.
6. Drain briefly: Transfer the fried chicken to a wire rack or a paper towel-lined plate for 1 to 2 minutes.
7. Serve: Serve hot with sweet red chili sauce on the side, or drizzle a little over the top right before serving. Add lime wedges, green onions, or cilantro if you like.

Frying time will vary with piece size, pan size, and how much the oil temperature drops between batches, so start checking early.

How to Keep the Coating Crisp

For the best texture, keep the chicken dry before breading, shake off extra flour and crumbs, and fry in batches so the oil stays hot. If you want the coating to stay crisp longer, serve the sauce on the side instead of pouring it over too early.

Why Did the Coating Fall Off?

This usually happens when the chicken is too wet, the oil is not hot enough, or the pieces are moved around too much before the crust sets.

• Pat the chicken dry before breading.
• Coat each piece fully, but shake off excess breading.
• Make sure the oil is hot before adding the chicken.
• Turn the pieces gently once or twice instead of stirring them around.
• Fry in a single layer so the chicken fries instead of steaming.

Serving Ideas

These chicken bites are best served right after frying while the coating is still crisp. Serve them on a platter or in a basket with extra sweet chili sauce on the side.

For a simple meal, serve them with steamed rice and a vegetable side. If you want another easy Thai-inspired chicken recipe, try Easy Thai Red Curry Chicken.

For another easy saucy chicken dinner, you may also like Easy Healthy Sesame Chicken.

How to Store and Reheat Thai Chicken Bites

Let the chicken cool, then refrigerate it in an airtight container for up to 3 days. Keep any extra sweet chili sauce in a separate container if possible so the coating stays drier.

Reheat in a 375°F oven on a wire rack until hot and re-crisped. Avoid adding the sauce until after reheating. The microwave will warm the chicken, but the coating will soften.

If you like chicken recipes with a bold sauce, try Peruvian Grilled Chicken with Green Sauce.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact oil absorption, breadcrumb amount, and serving size.

• Serving size: about 1/6 of the recipe
• Calories: about 500
• Protein: 38g
• Fat: 20g
• Carbohydrates: 38g
• Per 100g: about 220 calories, 16g protein, 9g fat, 17g carbohydrates