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
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 & 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.
