Ingredients

2 large boneless, skinless chicken breasts

Salt and pepper, to taste

½ cup all-purpose flour

3-4 tablespoons peanut oil (can substitute olive oil)

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 of red pepper flakes

¼ cup cornstarch

¼ cup cold water

1 red bell pepper, sliced

2 cups broccoli florets

3 cups cooked rice (any kind)

Green onions, for garnish

Instructions

Step 1: In a bowl, combine the beef broth, chicken broth, soy sauce, honey, hot sauce, minced garlic, apple cider vinegar, ground ginger, toasted sesame oil, brown sugar, and red pepper flakes. Set this sauce mixture aside, excluding the cornstarch and water.

Step 2: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Place the slices between sheets of plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick.

Step 3: Pat the chicken slices dry with paper towels, then season both sides with salt and pepper. Dredge each piece in the flour, shaking off any excess.

Step 4: Heat the peanut or olive oil in a large skillet over medium-high heat. Cook the chicken in batches to avoid overcrowding, searing each side for 4-5 minutes until golden brown. Transfer the cooked chicken to a plate and let it rest.

Step 5: Wipe away excess oil from the skillet, but leave the browned bits (“fond”) as they add flavor to the sauce.

Step 6: Pour the prepared sauce mixture into the skillet. Add the sliced red bell pepper and broccoli florets. Cook over medium heat for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7: Bring the sauce to a gentle boil. In a small bowl, whisk together the cornstarch and cold water until smooth.

Step 8: Slowly pour the cornstarch slurry into the skillet while stirring continuously. Keep cooking until the sauce thickens to your desired consistency, then reduce the heat to low.

Step 9: Return the chicken to the skillet, spooning sauce over the pieces. Let everything heat through for about 5 minutes.

Step 10: Serve the honey garlic chicken hot over cooked rice and garnish with sliced green onions.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour and soy sauce with gluten-free alternatives.

Use chicken thighs instead of breasts for juicier meat.

Add snap peas or carrots for more vegetable variety and color.

Adjust the hot sauce and red pepper flakes to suit your preferred spice level.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and proper searing. If using frozen chicken, fully thaw it in the refrigerator before starting.