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This honey garlic chicken is my go-to quick dinner when I want something tasty but don't want to spend ages in the kitchen. The chicken comes out super crisp, and the sticky garlicky glaze goes perfectly with crunchy broccoli and sweet red peppers. I love how easy it is but still feels a bit fancy.
The first time I threw this together, I had a buddy drop by who needed something fast, and everybody wanted the how-to before they went home. Now it's in heavy rotation during the hectic school weeks.
Tasty Ingredients
- Green onions: adds color and a fresh bite—slice right before you eat
- Cooked rice: both white or brown are great and soak up the sauce
- Fresh broccoli florets: look for firm, tight heads for the best crunch
- Red bell pepper: gives sweet flavor plus color—pick firm and glossy ones
- Cornstarch mixed with cold water: needed to thicken up your sauce at the end
- Red pepper flakes: just a sprinkle for heat, skip if you like it mild
- Brown sugar: go for dark if you've got it for deeper flavor
- Toasted sesame oil: pour in at the end for that classic, nutty note
- Ground ginger: little bit goes a long way, use ground or grate some fresh
- Apple cider vinegar: brings a little zing and wake-up flavor to your sauce
- Fresh garlic: chop it up yourself for extra kick
- Hot sauce: add to taste if you want a little punch
- Honey: stick with pure honey so you get that sticky sweetness
- Soy sauce: for a salty, umami boost—low sodium is good
- Beef broth and chicken broth: mix both for more flavor, low salt if you like
- Peanut oil: brings flavor and works well at high temps, but olive oil is fine
- All-purpose flour: gives your chicken that addictive crunch
- Salt and pepper: brings out the yum in your chicken
- Boneless skinless chicken breasts: flatten with a meat mallet so they cook nice and juicy
Simple Step-by-Step
- Finish and Serve
- Pop the chicken back in the pan, spoon veggies and thickened sauce over top, and let it all come together for five minutes. Serve over hot rice and sprinkle on green onions for a fresh finish.
- Thicken the Sauce
- Get the sauce bubbling, then stir up the cornstarch with cold water and pour it in slow, stirring till thick. Turn the heat down.
- Make the Sauce and Cook the Veggies
- Wipe the pan but keep the toasty bits (fond) for flavor, toss in the sauce and veggies, and cook just a few minutes till the broccoli and peppers are bright and crunchy.
- Sear the Chicken
- Heat a big skillet with your oil, lay in the chicken (don’t cram the pan) and sear until golden—about four to five minutes a side. Rest the chicken on a plate.
- Season and Dredge the Chicken
- Pat chicken dry, coat each piece with salt and pepper, dredge in flour, and shake off extra to get that perfect crunch.
- Prep and Tenderize the Chicken
- Saw your chicken breasts in half the long way, cover with plastic, and whack 'em till they’re even thickness—about half an inch so they cook well.
- Prepare the Sauce
- Throw the broths, soy sauce, honey, hot sauce, garlic, vinegar, ginger, sesame oil, brown sugar, and red pepper flakes in a bowl and mix. Skip the cornstarch for now. Set aside to let flavors start hanging out.
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I’m obsessed with how honey clings to the chicken and makes each bite taste sweet and savory. If I set this out at a family get-together, folks will fight over the last bit of sauce left in the skillet.
Leftover Storage
Toss extra food in a sealed container and stash it in the fridge for three days tops, or freeze single portions for a quick meal anytime within three months. Warm leftovers in the microwave or pop them in the oven at 350 covered till hot. If the sauce seems thick after chilling, just mix in a splash of broth or water.
Easy Ingredient Swaps
Try boneless, skinless chicken thighs if you want it even juicier. For no gluten, go with rice flour or your favorite gluten-free blend instead of regular flour. Want more veggie action? Add snow peas, carrots, or toss in some spinach. Can't do soy? Coconut aminos work great instead.
Fun Ways to Serve
This goes awesome with basmati or jasmine rice, or switch to brown rice or quinoa for something extra. Top with green onions or sprinkle on sesame seeds for crunch. Serving family style? Build honey garlic chicken bowls and let everyone pile on their own toppings.
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Cultural Background
Honey garlic chicken draws from Asian American flavors and always reminds me of fun takeout meals. The saucy chicken and crunchy veggies bring back those holiday party vibes where everyone’s grabbing one more piece straight from the pan.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Totally! Thighs come out extra juicy and flavorful but might need a few more minutes to cook all the way.
- → Is it possible to make the sauce less sweet?
For sure. Cut back on honey or brown sugar until it tastes just right for you.
- → How can I thicken the glaze?
Stir some cornstarch into cold water, then pour it into the simmering sauce. Add more or less to get the thickness you want.
- → What vegetables can I substitute or add?
Toss in carrots, snow peas, kale, celery, or spinach—anything you’ve got handy, fresh or frozen both work.
- → How do I keep the chicken tender?
Pound the chicken to the same thickness, slice it even, don’t overdo the cooking, and give it a short rest before you drizzle on the sauce.
- → Can leftovers be reheated or frozen?
Yep, pop your leftovers in an airtight box. Heat them up in the oven or microwave, or freeze for about three months.