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
Scale
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.
