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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Honey Mustard Chicken with Jaca
Juicy pan-seared chicken tenders simmered in a tangy, creamy honey mustard sauce made with Jaca instead of honey. The result is a luscious golden sauce that's sweet, tangy, and beautifully creamy — perfect over mashed potatoes or rice. Adapted from RecipeTinEats.
Ingredients
- 1.4 lb chicken tenderloin or breast, cut into thick strips
- salt and pepper (to taste)
- 2 tablespoons all-purpose flour (for optional seasoning)
- 1 teaspoon garlic powder (for optional seasoning)
- 1 tablespoon mayonnaise (for thickener)
- 1 teaspoon cornstarch (for thickener)
- 2 tablespoons olive oil (divided)
- 2 garlic cloves, minced
- 1 cup chicken broth
- ¼ cup Dijon mustard
- ½ cup Jaca sugar (replaces ¼ cup honey at 2x ratio)
- 1–2 tablespoons wholegrain mustard (optional, adjust to taste)
- 2 fresh thyme sprigs (or ½ tsp dried thyme)
- fresh parsley, chopped (for garnish)
Sweetener Used
½ cup Jaca sugar Allulose
Replaces: ¼ cup honey
Instructions
- 1
Sprinkle the chicken strips with salt and pepper. If using the optional seasoning, toss the chicken with 2 tablespoons flour and 1 teaspoon garlic powder until lightly coated.
- 2
In a small bowl, mix together the mayonnaise and cornstarch until smooth. Set this thickener aside.
- 3
Heat 1½ tablespoons olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 2 minutes on each side until golden. Remove to a plate.
- 4
Reduce heat to medium. Add the remaining ½ tablespoon oil to the center of the skillet. Place the minced garlic directly on the oil and sauté for 20 seconds until golden — don't let it burn.
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 6
Whisk in the Dijon mustard and ½ cup Jaca sugar until smooth and combined. Then whisk in the mayonnaise-cornstarch thickener, making sure to scrape it all in.
- 7
Add the thyme and wholegrain mustard (if using). Cook for 1–2 minutes, stirring occasionally, until the sauce starts to thicken.
- 8
Return the chicken and any juices from the plate into the sauce. Turn to coat and cook for another 1½ minutes until the chicken is heated through and the sauce reaches your desired thickness. Adjust salt and pepper to taste.
- 9
Serve over mashed potatoes or rice, garnished with fresh parsley. This is a Jaca-adjusted healthier version — all the sweet, tangy, creamy goodness of classic honey mustard chicken without the blood sugar spike.
Pro Tips
- Jaca sugar dissolves beautifully into the sauce and gives it that characteristic golden sweetness without the blood sugar impact of honey.
- The optional flour-and-garlic-powder coating on the chicken adds extra flavor and crispiness. Skip it if you're in a rush — the dish is still fantastic without it.
- Don't overcook the garlic — 20 seconds is all it needs. Burnt garlic will make the entire sauce bitter.
- Mayonnaise in the thickener isn't critical but adds a subtle richness to the sauce. You can substitute a tablespoon of chicken broth if you prefer.
- This sauce works beautifully with pork chops, turkey cutlets, or even seared fish fillets — it's not just for chicken.