If you’re craving a dish that bursts with flavor and color, the Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe is exactly what you need. This vibrant meal strikes the perfect balance between sweet and savory, with tender chicken coated in a luscious honey garlic sauce, complemented by crisp broccoli and sweet red bell peppers. It’s a one-pan wonder that feels both comforting and special, making it a total winner on busy weeknights or when you want to impress without the fuss.
Ingredients You’ll Need
The ingredients for this recipe are refreshingly simple but play crucial roles in bringing the dish to life. Each one adds its own splash of flavor, texture, or color, ensuring every bite is as delightful as the last.
- Boneless, skinless chicken breasts: Using large breasts ensures juicy, tender meat that soaks up the sauce beautifully.
- Salt and pepper: Essential for seasoning and enhancing natural flavors.
- All-purpose flour: Creates a light crust on the chicken for perfect searing.
- Peanut oil (or olive oil): Great for high-heat cooking and adds a subtle nuttiness.
- Beef broth: Adds a rich depth to the sauce that balances the sweetness.
- Chicken broth: Adds moisture and light savory notes to complement the beef broth.
- Soy sauce: Brings saltiness and umami that are signature to this dish.
- Honey: The star sweetener that gives the sauce its irresistible glaze.
- Hot sauce: Adds a gentle kick to prevent the sweetness from becoming cloying.
- Minced garlic cloves: Fresh garlic infuses the sauce with aromatic warmth.
- Apple cider vinegar: Provides a subtle tang that balances the honey’s sweetness.
- Ground ginger: Offers a delicate spice that brightens every bite.
- Toasted sesame oil: Just a little boost for that signature nutty aroma.
- Brown sugar: Deepens the sweetness and helps the sauce caramelize nicely.
- Red pepper flakes: A pinch adds subtle heat and complexity.
- Cornstarch (plus cold water): The magic thickener that gives the sauce a glossy finish.
- Red bell pepper: Adds sweet crunch and gorgeous color.
- Broccoli florets: Lightly crisp, they bring freshness and vibrant green to the plate.
- Cooked rice: Perfect for soaking up all that incredible sauce.
- Green onions: For a fresh, slightly sharp garnish to brighten the dish.
How to Make Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe
Step 1: Prepare the Sauce
Begin by combining all the sauce ingredients—except for the cornstarch mixture—in a bowl and set it aside. This blend of honey, soy, broths, vinegar, garlic, and spices is the heart of the dish, promising a harmonious sweet and savory flavor that clings beautifully to the chicken and veggies.
Step 2: Slice and Pound the Chicken
Take the chicken breasts and slice them lengthwise into thinner pieces so they cook evenly. Cover with plastic wrap and gently pound with a meat mallet to about half an inch thick—this tenderizes the meat and helps it absorb that glorious sauce.
Step 3: Season and Dredge
Pat the chicken slices dry, then give them a generous sprinkle of salt and pepper. Next, dredge the chicken in flour, tapping off any excess. The flour creates that beautiful golden crust when seared, adding a lovely texture contrast.
Step 4: Sear the Chicken
Heat the peanut or olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches for 4-5 minutes on each side, until they develop a golden, crispy crust. Once done, set them aside to rest. This resting time helps keep the meat juicy and tender.
Step 5: Utilize the Fond
Don’t clean your pan entirely—wipe out any excess oil but leave behind the flavorful browned bits from the chicken, known as “fond.” This treasured residue will infuse your sauce with deep, savory notes that elevate the dish.
Step 6: Cook the Vegetables and Sauce
Add the prepared sauce to the skillet along with the broccoli florets and sliced red bell peppers. Allow everything to heat over medium heat for 3-4 minutes, just enough to soften the vegetables while keeping their crispness intact and vibrant colors shining through.
Step 7: Thicken the Sauce
Bring the sauce and vegetables to a boil. Meanwhile, mix the cornstarch with cold water until smooth. Slowly stir this slurry into the simmering sauce, constantly stirring until it reaches your desired thickness. Then reduce the heat to low to keep it warm.
Step 8: Finish the Dish
Return the rested chicken to the skillet and spoon the sauce generously over each piece. Let everything heat through together for about five minutes so the flavors marry perfectly. Preparing this Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe results in a dish that is saucy, vibrant, and irresistibly satisfying.
How to Serve Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe
Garnishes
Sprinkle freshly sliced green onions over the finished dish. Their bright, slightly sharp flavor offers a fresh contrast to the rich, glossy sauce while adding a lively pop of green that makes the dish even more inviting.
Side Dishes
The best side to serve with this Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe is a bowl of hot, fluffy rice—white, jasmine, or even fried rice works beautifully. The rice soaks up every bit of the fantastic sauce, turning each forkful into a comforting, flavorful bite.
Creative Ways to Present
For a fun twist, serve the chicken and veggies over steamed noodles or cauliflower rice for a lighter option. You can also arrange the chicken and vegetables on one side of a divided plate, with a mound of rice on the other, drizzling extra sauce artistically for a restaurant-style presentation that wows your guests.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The sauce melds even more with the chicken and vegetables, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. To preserve texture best, store the sauce separately from the rice if possible, as frozen rice can become mushy when thawed.
Reheating
Reheat gently in a skillet over medium-low heat to keep the chicken tender and veggies crisp. If the sauce thickened too much in the fridge, add a splash of water, broth, or soy sauce to loosen it while warming.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Boneless, skinless chicken thighs will make the dish even juicier and add a bit more richness. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
Is there a substitute for peanut oil?
Yes! Olive oil, vegetable oil, or even avocado oil work well as alternatives for searing the chicken and cooking the sauce.
How spicy is this Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe?
The heat is very mild, thanks to just a teaspoon of hot sauce and a pinch of red pepper flakes. You can easily adjust the spiciness by adding more or less depending on your taste preferences.
Can I make this gluten-free?
Definitely. Use gluten-free soy sauce (tamari) and a gluten-free flour or cornstarch for dredging. This way, you’ll still get all the wonderful flavors without the gluten.
What other vegetables can I add?
This recipe is super versatile! Try adding snap peas, carrots, or mushrooms for extra color and texture. Just add them along with the broccoli and bell peppers so they cook evenly.
Final Thoughts
You really can’t go wrong with this Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe. It’s a fantastic way to bring a flavorful, colorful, and wholesome meal to your table without spending hours cooking. Once you try it, you’ll see why it’s become one of my absolute favorites to make again and again — simple, satisfying, and full of love in every bite.
Print
Honey Garlic Chicken with Broccoli and Red Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-inspired
Description
Honey Garlic Chicken is a flavorful and easy-to-make dish featuring tender, pan-seared chicken breasts coated in a sweet and tangy honey garlic sauce. Complemented by crisp broccoli and red bell peppers, this comforting recipe is perfect for a family dinner served over steamed or fried rice.
Ingredients
Chicken
- 2 large boneless/skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3–4 tablespoons peanut oil (or substitute olive oil)
Sauce
- ¾ cup beef broth
- ¾ cup chicken broth
- ¼ cup soy sauce
- 1/3 cup honey
- 1 teaspoon hot sauce
- 5 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground ginger
- 1 teaspoon toasted sesame oil
- ¼ cup packed brown sugar
- Pinch red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water (for cornstarch slurry)
Vegetables & Serving
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 3 cups cooked rice (white or vegetable fried rice)
- Green onions, sliced, for garnish
Instructions
- Prepare the sauce: In a bowl, combine beef broth, chicken broth, soy sauce, honey, hot sauce, minced garlic, apple cider vinegar, ground ginger, toasted sesame oil, brown sugar, and red pepper flakes. Set aside, keeping cornstarch separate for later.
- Prep the chicken: Slice each chicken breast lengthwise into 2-3 thinner pieces. Cover with plastic wrap and pound with the textured side of a meat mallet until about ½ inch thick for even cooking.
- Season and dredge: Pat the chicken dry with paper towels. Season both sides with salt and pepper. Coat each piece evenly in the all-purpose flour, tapping off any excess.
- Sear the chicken: Heat peanut or olive oil in a large skillet over medium-high heat. Cook the chicken pieces in batches, about 4-5 minutes per side, until a golden crust forms. Remove from skillet and let rest.
- Prepare the pan for sauce: Wipe out excess oil from the pan but leave behind browned bits (fond) to add rich flavor to the sauce.
- Cook vegetables & sauce base: Pour the prepared sauce mixture into the skillet. Add broccoli florets and sliced red bell pepper. Cook over medium heat for 3-4 minutes until vegetables soften slightly.
- Thicken the sauce: Bring the mixture to a boil. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the slurry into the skillet while stirring continuously until the sauce thickens to your liking. Lower the heat to low.
- Combine chicken and sauce: Return the chicken pieces to the skillet, spooning sauce over each piece. Let the chicken heat through for about 5 minutes so flavors meld and chicken is fully warmed.
- Serve: Serve the honey garlic chicken hot over cooked rice and garnish with sliced green onions for a fresh finish.
Notes
- To ensure even cooking, pound the chicken breasts evenly to ½ inch thickness.
- You can substitute beef broth with additional chicken broth if preferred.
- Adjust the amount of hot sauce according to your spice tolerance.
- Use peanut oil or olive oil based on availability and flavor preference.
- For gluten-free version, substitute all-purpose flour and soy sauce with gluten-free alternatives.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding more vegetables like snap peas or carrots can enhance the dish’s nutrition and color.
