Honey Garlic Chicken Skillet (Print Version)
# Ingredients:
→ Chicken
01 -
50 ml olive oil or peanut oil
02 -
125 g regular flour
03 -
Black pepper to taste
04 -
2 big skinless, boneless chicken breasts
05 -
Salt as much as you like
→ Sauce
06 -
60 ml ice-cold water
07 -
30 g cornstarch
08 -
Pinch of crushed chili pepper
09 -
55 g brown sugar, pressed firm
10 -
5 ml toasted sesame oil
11 -
2.5 ml ground ginger
12 -
30 ml apple cider vinegar
13 -
5 minced garlic cloves
14 -
5 ml hot sauce
15 -
110 g honey
16 -
60 ml soy sauce
17 -
180 ml chicken broth
18 -
180 ml beef broth
→ Vegetables
19 -
2 cups (about 150 g) broccoli florets
20 -
1 red bell pepper, sliced up
→ For Serving
21 -
Green onions, chopped nice and thin
22 -
3 cups (about 600 g) ready-cooked rice
# Instructions:
01 -
Chop those green onions and prep your rice ahead so everything's good to go when you serve.
02 -
Pour beef broth, chicken broth, soy sauce, honey, hot sauce, garlic, apple cider vinegar, ginger, sesame oil, brown sugar, and chili flakes into a bowl. Mix it up well. Put aside the water and cornstarch for thickening after.
03 -
Cut the bell pepper into slices and break the broccoli into florets.
04 -
Slice your chicken so it’s thinner by cutting each piece lengthways. Lay some plastic wrap over and gently pound it down to around 1.25 cm thick.
05 -
Dry off the chicken using a kitchen towel. Sprinkle with salt and pepper both sides. Dunk chicken pieces into flour, getting rid of any extra.
06 -
Heat up the peanut or olive oil in a big pan on medium-high. Sear chicken slices for 4–5 minutes per side so they look golden. Work in parts if your pan’s small. Take them out and let them chill while you do the rest.
07 -
Wipe out most oil but leave the tasty brown stuff stuck on the pan. Pour in your sauce mix first, then throw in cut bell pepper and broccoli. Cook for about 3–4 minutes on medium until veggies soften up a bit.
08 -
Let the sauce reach a bubbling boil. Mix cornstarch and ice water in a tiny bowl until smooth, then slowly add this to your simmering pan while stirring. Keep stirring until it thickens up just how you want. Drop the heat low.
09 -
Pop the chicken back in with the sauce. Spoon sauce all over and keep it on gentle heat for about 5 minutes till it’s warmed through. Serve with lots of rice and finish up with green onions on top.
# Notes:
01 -
If you want stronger taste, use both chicken and beef broth, but using only chicken works just fine too.
02 -
Want more kick? Substitute red chili peppers in place of bell pepper.
03 -
Toss in other veggies like snow peas, spinach, or sliced carrots if you’re feeling it.
04 -
If you use frozen broccoli, let it thaw and dry with a towel first.
05 -
For lower salt, pick light soy sauce or go with low-salt broth.
06 -
Make your rice even better by cooking it in chicken broth and let it steam with the lid on before serving.
07 -
Leftovers are fine in the fridge for 3 days or freeze up to 3 months.