Description
This Honey Garlic Chicken recipe features tender, lightly battered chicken breasts seared to golden perfection and simmered in a rich, flavorful honey garlic sauce with colorful broccoli and red bell peppers. Served over steamed rice, it’s an easy, satisfying dish that balances sweet, savory, and slightly spicy flavors for a delicious home-cooked meal.
Ingredients
Scale
Chicken
- 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)
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 of red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
Vegetables and Garnish
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- Green onions, sliced (for garnish)
To Serve
- 3 cups cooked rice (white rice or vegetable fried rice)
Instructions
- Prepare the sauce: In a bowl, combine 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 cold water.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat dry with paper towels to remove moisture.
- Season and dredge: Season both sides of the chicken slices with salt and pepper. Dredge each piece thoroughly in all-purpose flour, shaking off any excess.
- Sear the chicken: Heat the peanut or olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken pieces for 4-5 minutes per side, until they develop a golden-brown crust and are almost cooked through. Remove chicken and set aside to rest.
- Prepare the pan for sauce: Carefully wipe out excess oil from the skillet but keep the browned bits and chicken drippings (fond), which add flavor to the sauce.
- Cook the vegetables and simmer sauce: Pour the sauce mixture (without cornstarch slurry) into the skillet. Add the broccoli florets and sliced red bell pepper. Cook over medium heat for 3-4 minutes until the vegetables are slightly softened.
- Thicken the sauce: Bring the sauce to a gentle boil. In a small bowl, mix the cornstarch and cold water until completely combined. Slowly whisk the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. Reduce the heat to low.
- Finish cooking: Return the seared chicken back to the skillet, spoon the thickened sauce over the pieces, and let the chicken heat through for about 5 minutes, allowing it to absorb the sauce flavors.
- Serve: Serve the honey garlic chicken hot over cooked rice, garnished with sliced green onions.
Notes
- For a gluten-free option, use gluten-free flour and tamari instead of soy sauce.
- Adjust the hot sauce and red pepper flakes for your preferred spice level.
- Make sure to pound the chicken evenly for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain sauce consistency.
- This dish pairs well with steamed jasmine rice or vegetable fried rice for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: honey garlic chicken, chicken breast recipe, Asian chicken stir fry, quick chicken dinner, honey garlic sauce
