Honey Garlic Chickenwith Creamy Mashed Potatoes and Green Beans

Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and paprika, then criss‑cross the pieces with a knife.

Heat 1.5 tbsp olive oil and 1 tbsp butter in a pan and sear the seasoned chicken until browned on both sides; remove and set aside.

In the same pan, add honey, chicken broth, dark soy sauce, low‑sodium soy sauce, minced garlic, rice vinegar, black pepper, and optional red pepper flakes; stir and bring to a simmer.

Mix cornstarch with 2 tbsp cold water, then stir into the simmering sauce to thicken; finish the sauce with 2 tbsp cold butter.

Return the chicken to the pan and coat with the glossy honey garlic sauce; keep warm.

Toss green beans with a drizzle of olive oil, water, salt, and pepper; sauté in a pan until tender‑crisp.

Boil the potatoes until fork‑tender, then drain and mash with heavy cream, 0.5 cup unsalted butter, salt, and pepper until smooth and buttery.

Plate a portion of mashed potatoes, top with the honey garlic chicken, and serve the sautéed green beans on the side.