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!
Servings: 4 people
Calories: 435kcal
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 white rice or vegetable fried rice,
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.
My Tips for Perfectly cooked rice:
- 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.
Storage:
- 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
Calories: 435kcal | Carbohydrates: 63g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 948mg | Potassium: 567mg | Fiber: 2g | Sugar: 38g | Vitamin A: 412IU | Vitamin C: 70mg | Calcium: 58mg | Iron: 2mg