Honey Mustard Chicken with Jaca

Juicy pan-seared chicken tenders simmered in a tangy, creamy honey mustard sauce — made with Jaca (allulose) instead of honey. All the sweet, tangy, creamy goodness without the blood sugar spike. Adapted from RecipeTinEats.

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients:

• 1.4 lb chicken tenderloin or breast, cut into thick strips
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour (optional seasoning)
• 1 teaspoon garlic powder (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)
• 2 fresh thyme sprigs or ½ tsp dried thyme
• Fresh parsley, chopped, for garnish

Instructions:

— Sprinkle the chicken strips with salt and pepper. If using the optional seasoning, toss with flour and garlic powder.

— In a small bowl, mix the mayonnaise and cornstarch until smooth. Set aside.

— Heat 1½ tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 2 minutes per side until golden. Remove to a plate.

— Reduce heat to medium. Add remaining oil, then sauté minced garlic for 20 seconds until golden.

— Pour in chicken broth and bring to a simmer, scraping up browned bits.

— Whisk in Dijon mustard and ½ cup Jaca sugar until smooth. Whisk in the thickener.

— Add thyme and wholegrain mustard if using. Cook 1–2 minutes until thickening.

— Return chicken and juices to the sauce. Cook another 1½ minutes until heated through and sauce reaches desired thickness.

— Serve over mashed potatoes or rice, garnished with parsley.

This is a Jaca-adjusted healthier version — all the sweet, tangy, creamy goodness of classic honey mustard chicken without the blood sugar spike.