Description
This Honey Garlic Chicken recipe features tender, thinly pounded chicken breasts seared to a golden crust and smothered in a flavorful honey garlic sauce with fresh broccoli and red bell peppers. The dish is quick to prepare and perfect for serving over steamed rice, offering a perfect balance of sweet, savory, and tangy flavors that make it an everyday family favorite.
Ingredients
Chicken and Coating
- 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
Thickener
- ¼ cup cornstarch
- ¼ cup cold water
Vegetables and Garnish
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- Green onions, sliced, for garnish
Serving
- 3 cups cooked rice (any kind)
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. Mix well and set aside.
- Slice and Pound Chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and pound with the textured side of a meat mallet until about ½ inch thick for even cooking.
- Season and Dredge: Pat the chicken slices dry with paper towels. Season both sides with salt and pepper. Dredge each piece in all-purpose flour, shaking off any excess.
- Sear the Chicken: Heat 3-4 tablespoons of peanut or olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4-5 minutes per side until a golden crust forms. Remove chicken and let rest.
- Prepare the Pan for Sauce: Carefully wipe excess oil from the skillet, leaving behind the browned bits (fond) to enhance flavor.
- Cook Vegetables and Sauce: Add the prepared sauce to the skillet along with sliced red bell pepper and broccoli florets. Heat over medium heat for 3-4 minutes, allowing the vegetables to soften slightly.
- Thicken Sauce: Bring the sauce to a boil. In a small bowl, mix cornstarch with cold water until smooth. Slowly whisk this slurry into the boiling sauce, stirring continuously until the sauce thickens to your desired consistency. Reduce heat to low.
- Reheat Chicken: Return the seared chicken to the skillet. Spoon the sauce over the chicken and simmer gently for about 5 minutes, allowing the flavors to meld and the chicken to heat through thoroughly.
- Serve: Plate the honey garlic chicken and vegetables over cooked rice. Garnish with sliced green onions for added freshness and flavor.
Notes
- Ensure chicken pieces are evenly pounded for uniform cooking and tenderness.
- Adjust the level of hot sauce and red pepper flakes to control spiciness.
- Use peanut oil for higher smoke point and mild flavor; olive oil can substitute if preferred.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free soy sauce.
