Honey Garlic Chicken
This Honey Garlic Chicken features tender chicken breasts glazed with a flavorful honey garlic sauce, perfect for serving over rice.
Equipment
- Skillet
Ingredients
Chicken
- 2 large boneless/skinless chicken breasts
- to taste Salt
- to taste Pepper
- ½ cup all-purpose flour
- 3-4 tablespoons peanut oil can substitute olive oil
Sauce
- ¾ cup beef broth
- ¾ cup chicken broth
- ¼ cup soy sauce
- ⅓ 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
- a pinch red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
Veggies
- 1 red bell pepper
- 2 cups broccoli florets
For Serving
- 3 cups cooked rice any kind
- Green Onions
Instructions
Cooking 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 and 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 the 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
Using both chicken and beef broth for the sauce adds depth of flavor, but all chicken broth can be used if needed. Ingredient additions include: Julienned carrots, celery, water chestnuts, snow peas, onions, spinach, kale, and more. This recipe stores well in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 435kcalCarbohydrates: 63gProtein: 17gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 948mgPotassium: 567mgFiber: 2gSugar: 38gVitamin A: 412IUVitamin C: 70mgCalcium: 58mgIron: 2mg
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