Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Ingredients

• Honey Pepper Chicken:
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce (adjust to taste for desired spiciness)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)

• Creamy Macaroni Cheese:
• 8 ounces elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Honey Pepper Chicken:
2. In a bowl, whisk together the honey, soy sauce, sriracha sauce, minced garlic, grated ginger, black pepper, and salt.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add the chicken pieces to the skillet and cook until golden brown and cooked through, about 5-6 minutes.
5. Pour the honey pepper sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly with the sauce.
6. Cook for an additional 2-3 minutes, or until the sauce thickens slightly and caramelizes.
7. Garnish the honey pepper chicken with sesame seeds and chopped green onions before serving.
8. Directions for Creamy Macaroni Cheese: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
9. In a separate saucepan, melt the butter over medium heat.
10. Stir in the all-purpose flour to create a roux, and cook for 1-2 minutes until lightly golden.
11. Gradually whisk in the milk until smooth and thickened.
12. Reduce heat to low and stir in the shredded cheddar cheese until melted and creamy.
13. Season with salt and pepper to taste.
14. Add the cooked macaroni to the cheese sauce and stir until well combined and heated through.