Honey Garlic Chicken
User Reviews
5
Honey Garlic Chicken
Description
In this Honey Garlic Chicken recipe, bite-sized pieces of chicken breast are coated in cornstarch to create a subtle crust when sautéed, providing a slightly crisp exterior and tender interior. The accompanying sauce is a balance of savory soy, sweet honey, minced garlic, and optional heat from sriracha sauce. Cooking the sauce to a boil and thickening it with a cornstarch slurry yields a sticky, smooth finish that clings to the chicken pieces.
The chicken is cooked in a non-stick pan in batches to avoid overcrowding, which helps maintain even cooking and prevents steaming. Once cooked, the chicken is combined with the sauce off the heat to preserve the texture. Garnishes like sesame seeds and chives add mild nuttiness and freshness.
This dish's flavor profile can be easily adjusted for spiciness with the amount of sriracha used and can also be adapted to use other proteins or tofu. Serving over white rice allows the flavorful sauce to be fully enjoyed.
Ingredients
- 2 to 2½ lbs chicken breast (2 large or 4 medium boneless, skinless chicken breasts, cut into 1-inch pieces)*
- ½ cup corn starch
- 1 cup water filtered
- ⅓ cup soy sauce or gluten-free soy sauce, low sodium
- ⅓ cup honey or more to taste
- 1 to 2 Tbsp Sriracha sauce or added to desired spice level*
- 3 cloves garlic (1 Tbsp minced)
- 2 Tbsp corn starch
- 2 Tbsp water cold
- sesame seed optional garnish
- chive optional garnish
Instructions
- In a medium saucepan, combine water, soy sauce, honey, sriracha, and minced garlic. Set the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
- In a small dish, stir together 2 tablespoons of cornstarch and 2 tablespoons of cold water until dissolved. Pour the cornstarch slurry into the saucepan and stir until the sauce thickens. Reduce the heat to low.
- Add the chicken pieces into a large zip-top bag and sprinkle the top with cornstarch. Seal the bag and toss the chicken inside until evenly coated with cornstarch.
- Set a large non-stick pan over medium heat and lightly coat the bottom with oil. Add the chicken in a single layer and sauté for a few minutes on each side until cooked through. Avoid crowding the pan and cook in batches or use two skillets to speed up the process.
- Once the chicken is cooked, turn off the heat. Pour the sauce over the chicken and stir to coat. Season with salt and pepper to taste, if needed.
- Serve over white rice, if desired, and garnish with sesame seeds and sliced green onions.
Notes
- Adjust sriracha quantity to control the heat level; one tablespoon generally gives minimal spiciness, add more or red pepper flakes for a stronger kick.
- The sauce works well with different proteins such as chicken thighs, tenders, wings, shrimp, fish, or tofu steaks for vegetarian options.
- Cooking chicken in batches prevents overcrowding the pan, which helps achieve even cooking and a better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbs | 35g | |
| Protein | 40g | 80% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 897mg | 37% |
| Potassium | 754mg | 16% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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