Honey Garlic Chicken with Broccoli and Carrots in Savory Sauce (Print version)
Tender chicken, broccoli, and carrots tossed in a glossy honey garlic sauce for a fast skillet dinner.
# Ingredients:
For the sauce
01 -
1/3 cup (80 ml) low-sodium soy sauce
02 -
1/3 cup (115 g) honey
03 -
1/3 cup (80 ml) low-sodium chicken broth
04 -
1 tablespoon rice vinegar
05 -
4 cloves garlic, minced
06 -
1 teaspoon fresh grated ginger
07 -
1 tablespoon cornstarch
08 -
1 teaspoon toasted sesame oil
For the chicken and vegetables
09 -
1 1/2 lb (680 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
2 tablespoons cornstarch
13 -
2 tablespoons neutral oil, divided
14 -
2 medium carrots, thinly sliced
15 -
4 cups (300 g) broccoli florets
16 -
2 green onions, sliced
17 -
1 tablespoon toasted sesame seeds, optional
# Instructions:
01 -
In a bowl, whisk soy sauce, honey, chicken broth, rice vinegar, garlic, ginger, and 1 tablespoon cornstarch until smooth. Set aside and stir again before using.
02 -
Pat the chicken dry. Season with salt and pepper, then toss with 2 tablespoons cornstarch until lightly coated.
03 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 5-6 minutes, turning occasionally, until browned and cooked to 165°F. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the skillet. Add carrots and cook for 2 minutes, stirring often.
05 -
Add broccoli and 2 tablespoons water. Stir-fry for 3-4 minutes until bright green and crisp-tender. Let the water cook off.
06 -
Return the chicken to the skillet. Stir the sauce, pour it in, and cook for 1-2 minutes until bubbling and glossy. Remove from the heat, stir in sesame oil, and garnish with green onions and sesame seeds if using.
# Good to know:
01 -
Serve over steamed rice, noodles, or cauliflower rice.
02 -
Use low-sodium soy sauce so the reduced glaze does not taste too salty.
03 -
Cook chicken to 165°F for safe doneness.