Honey Garlic Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4 people
-
Calories
435 kcal
-
Course
Main Course
Honey Garlic Chicken
Description
This Honey Garlic Chicken recipe begins by slicing large, boneless, skinless chicken breasts thin and pounding them to uniform thickness. After seasoning and flour dredging, the chicken is pan-seared until golden and rested briefly. The sauce combines beef and chicken broths with soy sauce, honey, minced garlic, apple cider vinegar, brown sugar, toasted sesame oil, and spices including red pepper flakes and ground ginger. Vegetables such as red bell pepper and broccoli are cooked in the sauce, which is then thickened with a cornstarch slurry. This technique yields a richly flavored sauce that clings to the protein and vegetables.
The texture balances crispy chicken edges with tender centers and softened, vibrant vegetables. Serving over cooked rice completes the meal with a starchy base to absorb sauce.
Substitutions include using all chicken broth or adding various vegetables like julienned carrots or kale. Low-sodium broths and soy sauce can control saltiness. The rice cooking instructions provide a method for fluffy, well-cooked rice, storing leftovers is possible up to three days refrigerated or frozen for longer preservation. Reheating leftovers gently preserves texture and flavor.
Ingredients
Chicken
- 2 chicken breast large; boneless; skinless
- salt
- black 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 sesame oil toasted
- ¼ cup brown sugar packed
- 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 rice any kind, cooked
- 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
- Use low sodium soy sauce and broth to control the salt level in this dish.
- Various vegetables like carrots, celery, water chestnuts, or kale can be added to customize flavor and texture.
- Rice can be cooked by boiling 2 cups broth, adding 1 cup rice, simmering 15 minutes, then resting 10 minutes for fluffy texture.
- Leftovers store well refrigerated for 3 days or frozen up to 3 months and reheat gently to maintain quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
