Honey Chicken (Asian Style)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
281 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Honey Chicken (Asian Style)
Description
This recipe begins by cutting chicken breasts into small pieces and coating them evenly in cornstarch. Cooking in batches over medium-high heat prevents overcrowding and encourages a crispy outside. The pan is deglazed with a whisked mixture of honey, soy sauce, chicken broth, apple cider vinegar, and garlic powder.
The chicken is returned to the pan briefly to absorb the sauce and warm through, while scraping up browned bits to deepen flavor. The slight stickiness and glaze-like sauce coats the pieces well, offering a harmonious sweet and tangy profile with garlic undertones.
Serving with garnished scallions adds color and fresh bite. The method focuses on searing for texture and a quick finishing sauce without deep frying, allowing for a home-cooked style honey chicken with balanced taste and texture.
Ingredients
- 2 large chicken breast
- 2.5 tablespoons cornstarch
- 1/4 cup honey
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1/2 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil + more as needed, or vegetable oil
- scallions optional, to taste, chopped
Instructions
- I suggest having all ingredients ready to go before starting the actual cooking part as the recipe does go quickly. Cut the chicken into bite-size pieces. Add the chicken to a bowl and sprinkle the cornstarch over it. Toss until coated.
- To another bowl, add the honey, chicken broth, soy sauce, apple cider vinegar, and garlic powder. Whisk together.
- Add the oil to a skillet over medium-high heat. Let the pan get nice and hot. Cook the chicken until browned on two sides (about 3-5 min/side). Do two batches so as not to crowd the pan. You may need to add another tablespoon or so of oil when cooking the second batch. Transfer the chicken to a plate once it's seared. Important note: If the chicken is sticking, wait a little longer and it will release when it's nicely browned. I use tongs to make turning the chicken quick and easy.
- Take the skillet off the heat and pour in the sauce from the bowl. Scrape up any browned bits from the bottom of the pan. Add the chicken back in. Reduce the heat to medium and return the pan to the burner.
- Let it cook for a few minutes until the sauce has thickened up a bit and the chicken is fully cooked through (I spoon some sauce over top). Serve immediately with chopped scallions if desired.
Notes
- Prepare all ingredients before cooking since the searing and saucing steps move quickly.
- If chicken sticks when cooking, allow it more time to brown; it will release when ready to flip.
- Use tongs for easy turning and handling of chicken pieces during cooking.
- This recipe was inspired by a friend and also appears in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 690mg | 29% |
| Potassium | 455mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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