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5.0 from 24 votes

Honey Garlic Chicken

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Calories: 435 kcal
Course: Main Course
Cuisine: Asian , American

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

    Cup of Yum
  1. Combine the sauce ingredients *except for the cornstarch* and set aside.
  2. 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.
  3. Pat the chicken dry and season each side with salt/pepper. Dredge in flour mixture and tap off excess.
  4. 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.
  5. Wipe excess oil from the pan but leave the chicken remnants. This is called “fond” and it will give the sauce more flavor.
  6. 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.
  7. Bring to a boil. Combine cornstarch with ¼ cup cold water until well-combined.
  8. Slowly add the cornstarch mixture to the sauce, stirring continuously, until your desired thickness is obtained. Reduce heat to low.
  9. 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

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

% 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.