If you’re craving a dish that perfectly balances sweet, savory, and a touch of spice, you’re in for a treat with this Honey Garlic Chicken with Broccoli and Bell Peppers Recipe. It’s a vibrant, wholesome meal that brings together tender chicken, crisp-tender broccoli, and colorful bell peppers, all coated in a luscious honey garlic sauce that’s as comforting as it is flavorful. Whether it’s a weeknight dinner or a casual gathering, this dish never fails to impress and leave everyone asking for seconds.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe is straightforward yet packed with layers of flavor. Each component plays a key role in building a rich sauce, a satisfying texture, or a pop of color that makes this dish so irresistible.
- Chicken breasts: Boneless and skinless for tender, juicy meat that absorbs the sauce beautifully.
- Salt and pepper: Basic seasonings to enhance the natural flavor of the chicken.
- All-purpose flour: For dredging the chicken, creating a slightly crispy crust that holds the sauce well.
- Peanut or olive oil: Used for searing the chicken to a golden perfection.
- Beef broth and chicken broth: These broths add depth and richness to the sauce.
- Soy sauce: Brings umami and saltiness to balance the sweetness of the honey.
- Honey: The star of the dish, providing natural sweetness and a sticky glaze.
- Hot sauce: Just a touch to give the sauce a subtle kick.
- Garlic: Minced cloves infuse the sauce with fresh, aromatic flavor.
- Apple cider vinegar: Adds brightness and a gentle tang to cut through the richness.
- Ground ginger and toasted sesame oil: Infuse the dish with warm, nutty undertones.
- Brown sugar: Balances acidity and deepens the sweet notes.
- Red pepper flakes: A pinch to elevate the flavor without overpowering.
- Cornstarch and cold water: For thickening the sauce to a perfect glaze consistency.
- Red bell pepper: Adds crunch and vibrant color for visual appeal and sweetness.
- Broccoli florets: Brings freshness, texture, and a healthful green punch.
- Cooked rice: The ideal base that soaks up the sauce for a complete meal.
- Green onions: For garnish, delivering a fresh, mild oniony note.
How to Make Honey Garlic Chicken with Broccoli and Bell Peppers Recipe
Step 1: Prepare the Sauce
Start by combining all the sauce ingredients—except for the cornstarch—in a bowl. This mix will marry sweet honey, savory soy, zingy vinegar, warm ginger, and a bit of heat, creating a well-rounded flavor that coats every bite of your chicken and veggies.
Step 2: Slice and Pound the Chicken
Slice the chicken breasts lengthwise into thinner cutlets, then cover with plastic wrap and gently pound them to about half an inch thick. This step ensures even cooking and tenderness, setting the stage for juicy, flavorful chicken pieces.
Step 3: Season and Dredge
Pat the chicken dry to get a good sear, then season both sides generously with salt and pepper. Dredge each piece in flour, shaking off the excess flour—this creates a slight crust that locks in moisture while giving a nice texture.
Step 4: Sear the Chicken
Heat your oil in a large skillet over medium-high heat. Sear the chicken slices in batches for about 4 to 5 minutes per side, until they develop a golden-brown crust. Set the cooked chicken aside to rest—this helps keep the juices in.
Step 5: Build the Sauce with Vegetables
After wiping excess oil but leaving the flavorful browned bits (fond) on the pan, pour in your prepared sauce mixture. Add the broccoli florets and sliced red bell peppers, letting them soften gently over medium heat for 3 to 4 minutes—this keeps the veggies crisp-tender with vibrant colors.
Step 6: Thicken the Sauce
Mix cornstarch with cold water to make a slurry, then slowly add it into the boiling sauce while stirring continuously. This will thicken the sauce to a glossy finish that clings perfectly to the chicken and vegetables. Once thickened, reduce heat to low to keep everything warm.
Step 7: Combine and Finish Cooking
Return the chicken to the skillet, carefully spooning the luscious sauce over each piece. Let it all simmer together for about 5 minutes so the flavors meld and the chicken heats through without drying out.
How to Serve Honey Garlic Chicken with Broccoli and Bell Peppers Recipe
Garnishes
Sprinkle freshly chopped green onions over the top just before serving. Their mild onion flavor and bright green hue bring a fresh, crisp contrast to the rich, sticky sauce and make the presentation pop.
Side Dishes
This dish pairs beautifully with a bed of steamed white rice or vegetable fried rice, which soak up the sauce like a charm. For a low-carb twist, cauliflower rice or quinoa also work wonderfully and add another layer of texture and nutrition.
Creative Ways to Present
For a fun family style meal, serve the chicken, vegetables, and sauce in a large skillet right on the table. Alternatively, plate individual servings over rice in shallow bowls, drizzle extra sauce on top, and garnish with sesame seeds for an elegant touch. You can even wrap the chicken and veggies in warm lettuce leaves for a fresh handheld option.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Garlic Chicken with Broccoli and Bell Peppers Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the rice separate if possible to avoid sogginess.
Freezing
You can freeze the chicken and vegetable mixture (without rice) in a freezer-safe container or bag for up to 1 month. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave with a splash of water or broth to loosen the sauce. Stir occasionally until heated through to keep the chicken tender and the vegetables crisp.
FAQs
Can I use other vegetables in this recipe?
Absolutely! While broccoli and bell peppers are classic, snap peas, mushrooms, or carrots make great additions or substitutes depending on your preference.
Is peanut oil necessary, or can I use another oil?
You can use any neutral oil like olive oil, vegetable oil, or avocado oil. Peanut oil is great for its high smoke point and subtle flavor, but others work just as well.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and use tamari or a gluten-free soy sauce alternative to keep it gluten-free without losing flavor.
How spicy is the Honey Garlic Chicken with Broccoli and Bell Peppers Recipe?
The recipe includes just a touch of hot sauce and red pepper flakes, giving a gentle warmth without overwhelming the sweetness and savoriness—perfect for most palates.
What type of rice pairs best with this dish?
Jasmine rice or long-grain white rice are traditional favorites because they’re fragrant and fluffy. Brown rice and cauliflower rice are also delicious, offering more texture and nutrients.
Final Thoughts
Trust me when I say this Honey Garlic Chicken with Broccoli and Bell Peppers Recipe is destined to become a household favorite. It’s easy to make, wonderfully balanced, and has that irresistible saucy goodness that makes weeknight dinners so satisfying. So go ahead, gather your ingredients, and bring this vibrant dish to your table—you’ll be amazed at how quickly it disappears!
Print
Honey Garlic Chicken with Broccoli and Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Description
This Honey Garlic Chicken recipe features tender, flour-dredged chicken breasts seared to a golden crust, then simmered in a flavorful honey soy garlic sauce with fresh broccoli and red bell peppers. Served over fluffy white or vegetable fried rice, this dish balances sweet, savory, and slightly spicy notes for a comforting, family-friendly meal.
Ingredients
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 & Sides
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 3 cups cooked rice (white or vegetable fried rice)
- Green onions, chopped (for garnish)
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. Stir well and set aside, keeping the cornstarch separate.
- Slice and pound chicken: Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound chicken to about ½ inch thickness for even cooking.
- Season and flour chicken: Pat chicken dry with paper towels. Season both sides generously with salt and pepper. Dredge each piece in the all-purpose flour, tapping off any excess to avoid clumping.
- Sear chicken: Heat 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. Remove from skillet and let rest on a plate.
- Prepare pan for sauce: Carefully wipe excess oil from the skillet, leaving behind the flavorful browned bits (fond) to add depth to the sauce.
- Cook vegetables and add sauce base: Pour the prepared sauce mixture (without cornstarch) into the skillet. Add broccoli florets and sliced red bell pepper. Cook over medium heat for 3-4 minutes until vegetables begin to soften.
- Thicken the sauce: Bring the sauce to a boil. In a small bowl, combine cornstarch with ¼ cup cold water and mix until smooth. Slowly pour this mixture into the sauce while stirring continuously, allowing it to thicken to desired consistency. Reduce heat to low.
- Heat chicken in sauce: Return the seared chicken to the skillet, spooning sauce and vegetables over the top. Let everything simmer gently for about 5 minutes to heat through and meld flavors.
- Serve: Serve the honey garlic chicken and vegetables over cooked white or vegetable fried rice. Garnish with chopped green onions for freshness and added color.
Notes
- For a gluten-free version, substitute gluten-free flour for dredging and tamari for soy sauce.
- You can substitute the chicken breasts with boneless thighs for a juicier texture.
- If you prefer a milder sauce, reduce the amount of hot sauce and red pepper flakes.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.
- Adding a splash of sesame oil at the end enhances the depth of flavor and aroma.
