Honey Garlic Chicken Skillet (Print)
Juicy chicken with a sticky honey garlic glaze, served alongside broccoli, red peppers, and fluffy rice.
# Ingredients:
→ Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
125 g all-purpose flour
05 -
50 ml peanut oil or olive oil
→ Sauce
06 -
180 ml beef broth
07 -
180 ml chicken broth
08 -
60 ml soy sauce
09 -
110 g honey
10 -
5 ml hot sauce
11 -
5 garlic cloves, minced
12 -
30 ml apple cider vinegar
13 -
2.5 ml ground ginger
14 -
5 ml toasted sesame oil
15 -
55 g packed brown sugar
16 -
Pinch red pepper flakes
17 -
30 g cornstarch
18 -
60 ml cold water
→ Vegetables
19 -
1 red bell pepper, sliced
20 -
2 cups (about 150 g) broccoli florets
→ For Serving
21 -
3 cups (about 600 g) cooked rice
22 -
Green onions, finely sliced
# Steps:
01 -
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. Reserve cornstarch and cold water for thickening later.
02 -
Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with cling film and gently pound to an even 1.25 cm thickness using a meat mallet.
03 -
Pat chicken dry with paper towels. Season on both sides with salt and black pepper. Dredge each piece in flour, shaking off any excess.
04 -
Heat peanut or olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear chicken for 4–5 minutes per side until golden. Transfer to a plate and let rest.
05 -
Wipe away excess oil from the pan, leaving browned bits for added flavor. Add the prepared sauce to the skillet, then add sliced red bell pepper and broccoli florets. Sauté over medium heat for 3–4 minutes until the vegetables are slightly tender.
06 -
Bring the sauce in the skillet to a boil. In a small bowl, blend cornstarch with cold water until smooth, then slowly pour into the simmering sauce, stirring constantly, until thickened to preference. Reduce heat to low.
07 -
Return chicken to the skillet, spoon sauce over the top, and simmer gently for 5 minutes until heated through. Serve over cooked rice, garnished with green onions.
# Additional Notes:
01 -
For deeper flavor, use a combination of beef and chicken broth, but all chicken broth may substitute.
02 -
Red chili peppers can be used instead of bell pepper for extra heat.
03 -
Additional vegetables like carrots, snow peas, or spinach may be incorporated as desired.
04 -
Thaw and pat dry frozen broccoli before using.
05 -
Use low sodium soy sauce or broth to limit sodium content.
06 -
For flavorful rice, cook long grain white rice in chicken broth and let it rest, covered, after simmering.
07 -
Leftovers keep refrigerated up to 3 days or frozen for 3 months.