Honey Garlic Chicken
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
435 kcal
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Course
Main Course
Honey Garlic Chicken
Report
This Honey Garlic Chicken recipe is an easy skillet meal that can be made with chicken breast or thighs. It has a thick and flavorful glaze and is served with broccoli, red peppers, and rice!
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Ingredients
Chicken
- 2 large boneless/skinless chicken breasts
- Salt/Pepper
- ½ cup all-purpose flour
- 3-4 tablespoons peanut oil can sub 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 plus ¼ cup cold water
Veggies
- 1 red bell pepper
- 2 cups broccoli florets
For Serving
- 3 cups cooked rice any kind
- green onions
Instructions
- Combine the sauce ingredients *except for the cornstarch* and set aside.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Pat the chicken dry and season each side with salt/pepper. Dredge in flour mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and let rest.
- Wipe excess oil from the pan but leave the chicken remnants. This is called “fond” and it will give the sauce more flavor.
- Add the combined sauce mixture (minus the cornstarch) to the skillet. Add the vegetables and heat over medium heat for 3-4 minutes, until the broccoli and peppers are softened.
- Bring to a boil. Combine cornstarch with ¼ cup cold water until well-combined.
- Slowly add the cornstarch mixture to the sauce, stirring continuously, until your desired thickness is obtained. Reduce heat to low.
- Add the chicken back and spoon the sauce on top. Let the chicken heat through for about 5 minutes. Serve with rice and green onions.
Notes
- Pro Tips
- My Tips for Perfectly cooked rice:
- Storage:
- Using both chicken and beef broth for the sauce adds depth of flavor, but all chicken broth can be used if needed.
- Red Chili Peppers can be used instead of red bell peppers to add some heat if preferred.
- Ingredient additions include: Julienned carrots, celery, water chestnuts, snow peas, onions, spinach, kale, and more.
- Frozen broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
- To control the sodium in this recipe: Consider using low sodium soy sauce and/or reduced sodium broth.
- Bring 2 cups chicken broth to a boil.
- Add 1 cup white long grain rice and cover tightly. Reduce to a simmer, cook for 15 minutes.
- Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time.
- This will yield 3 cups of flavorful rice. Note: Other varieties of rice will require different amounts of liquid and simmering time.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This does freeze/reheat well. I thaw it in the microwave using the melt setting (or 50% power). You can also thaw it overnight and reheat leftovers in a lightly greased, covered casserole dish at 350° for 20-25 minutes.
- Nutritional facts are an estimate and are per serving. There are 4 servings in this recipe. The rice is not included, the calorie count increases to 589 per serving if 3 cups of white long grain rice are included.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
63g
(21%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
948mg
(40%)
Potassium
567mg
(16%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
412IU
(8%)
Vitamin C
70mg
(78%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 948mg | 40% |
| Potassium | 567mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 70mg | 78% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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