5 from 104 votes
Honey Chicken (Asian Style)
Honey Chicken (Asian Style) features bite-sized chicken pieces coated in cornstarch and pan-seared for a browned exterior. The chicken is then tossed in a honey, soy sauce, chicken broth, and vinegar sauce that thickens slightly, creating a balance of sweet, savory, and tangy flavors. The dish is finished with optional scallions, providing fresh contrast.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
281 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 281
% 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.