Honey Garlic Chicken

This Honey Garlic Chicken is a restaurant quality meal that’s served with broccoli and red peppers over rice. It has a thick and flavorful glaze with juicy chicken that’s all prepared in a single skillet. Your family will love this easy dinner recipe!

Honey Garlic Chicken

Get ready, because your family is going to think that you ordered takeout for dinner. (Delicious, highest-quality takeout.) This meal has juicy, tender chicken smothered in that flavorful glaze with broccoli and red peppers over rice… you can’t beat it.

Don’t miss my pro tips on ingredient substitution options, how to make perfectly cooked rice every time, and more- check it out below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken into 3 thinner slices. Sprinkle lightly with salt/pepper. Dredge in flour and tap off excess. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. 

Wipe away any excess oil but leave the chicken remnants in the pan. Add the sauce mixture (but not the corn starch) over medium heat. Use a silicone spatula to “clean” the bottom of the pan. 

Add the vegetables and cook for 4-5 minutes, until softened. 

Bring to a gentle boil. Combine corn starch with 1/4 cup cold water. Slowly add it to the sauce, stirring continuously, until desired thickness is obtained. Add the chicken back to the skillet and spoon the sauce on top. Let the chicken heat through, about 5 minutes.

Garnish with green onions and red pepper flakes and serve over rice.

Pro Tips

• All beef broth or all chicken broth can be used, I like the depth of flavor from using both.
• If your chicken is smaller in size: Feel free to use 3-4 instead of 2.
• Pound the chicken with the textured side of the meat mallet to create texture on the surface of the chicken. This gives the breading something to cling onto, tenderizes the meat, and makes it juicier.
• Red Chili Peppers can be used instead of red bell peppers to add a little heat if preferred. A tsp. of hot sauce can also be used.

My Tips For Perfectly Cooked Rice

This method works for me every time:

• Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and cover tightly.
• Reduce to a simmer, cook for 15 minutes. Turn heat off.
• Important: Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time.
• This will yield 3 cups of flavorful rice.
• Note: Other varieties of rice will require different amounts of liquid and simmering time.

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
• This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350° for 20-25 minutes.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
• Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it!
• Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water.
• Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
• Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.

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Honey Garlic Chicken

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

5 from 8 ratings

Servings: 4 people

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This Honey Garlic Chicken recipe is an easy skillet meal that can be made with chicken breast or thighs. It has a thick and flavorful glaze and is served with broccoli, red peppers, and rice!

Ingredients

US Customary - Metric

Chicken

• ▢ 2 large boneless/skinless chicken breasts
• ▢ Salt/Pepper
• ▢ ½ cup all-purpose flour
• ▢ 3-4 tablespoons peanut oil, can sub 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 red pepper flakes
• ▢ ¼ cup cornstarch, plus ¼ cup cold water

Veggies

• ▢ 1 red bell pepper
• ▢ 2 cups broccoli florets

For Serving

• ▢ 3 cups cooked rice, any kind
• ▢ Green Onions

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Instructions

• Combine the sauce ingredients *except for the cornstarch* and set aside.
• Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
• Pat the chicken dry and season each side with salt/pepper. Dredge in flour mixture and tap off excess.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and let rest.
• Wipe excess oil from the pan but leave the chicken remnants. This is called “fond” and it will give the sauce more flavor.
• Add the combined sauce mixture (minus the cornstarch) to the skillet. Add the vegetables and heat over medium heat for 3-4 minutes, until the broccoli and peppers are softened.
• Bring to a boil. Combine cornstarch with ¼ cup cold water until well-combined.
• Slowly add the cornstarch mixture to the sauce, stirring continuously, until your desired thickness is obtained. Reduce heat to low.
• Add the chicken back and spoon the sauce on top. Let the chicken heat through for about 5 minutes. Serve with rice and green onions.

Notes

Pro Tips

• Using both chicken and beef broth for the sauce adds depth of flavor, but all chicken broth can be used if needed.
• Red Chili Peppers can be used instead of red bell peppers to add some heat if preferred. 
• Ingredient additions include: Julienned carrots, celery, water chestnuts, snow peas, onions, spinach, kale, and more.
• Frozen broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
• To control the sodium in this recipe: Consider using low sodium soy sauce and/or reduced sodium broth.

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My Tips for Perfectly cooked rice:

• Bring 2 cups chicken broth to a boil.
• Add 1 cup white long grain rice and cover tightly. Reduce to a simmer, cook for 15 minutes.
• Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time.
• This will yield 3 cups of flavorful rice. Note: Other varieties of rice will require different amounts of liquid and simmering time.

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Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
• This does freeze/reheat well. I thaw it in the microwave using the melt setting (or 50% power). You can also thaw it overnight and reheat leftovers in a lightly greased, covered casserole dish at 350° for 20-25 minutes.

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• Nutritional facts are an estimate and are per serving. There are 4 servings in this recipe. The rice is not included, the calorie count increases to 589 per serving if 3 cups of white long grain rice are included.

Nutrition

Calories: 435kcal, Carbohydrates: 63g, Protein: 17g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 948mg, Potassium: 567mg, Fiber: 2g, Sugar: 38g, Vitamin A: 412IU, Vitamin C: 70mg, Calcium: 58mg, Iron: 2mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: American, Asian

Author: Stephanie