Honey Garlic Chicken (Print version)
Juicy skillet chicken coated in a sticky honey garlic sauce with soy, garlic, and a little vinegar for balance.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch pieces
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
2 tablespoons cornstarch
05 -
2 tablespoons olive oil or avocado oil
06 -
4 cloves garlic, minced
For the honey garlic sauce
07 -
1/3 cup (80 ml) low-sodium chicken broth
08 -
1/4 cup (85 g) honey
09 -
3 tablespoons low-sodium soy sauce
10 -
1 tablespoon rice vinegar or apple cider vinegar
11 -
1 teaspoon cornstarch
12 -
1/4 teaspoon red pepper flakes, optional
13 -
2 scallions, thinly sliced
14 -
1 tablespoon sesame seeds
# Instructions:
01 -
In a small bowl, whisk the broth, honey, soy sauce, vinegar, 1 teaspoon cornstarch, and red pepper flakes until smooth. Set aside.
02 -
Pat the chicken dry. Season with salt and pepper, then toss with 2 tablespoons cornstarch until lightly coated.
03 -
Heat the oil in a large skillet over medium-high heat. Add the chicken in one layer and cook undisturbed for 3-4 minutes. Flip and cook 3-4 minutes more, until golden and nearly cooked through.
04 -
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown deeply.
05 -
Pour in the sauce and stir constantly for 2-3 minutes, until it bubbles, thickens, and coats the chicken. The chicken should reach 165°F.
06 -
Remove from the heat. Top with scallions and sesame seeds, then serve warm over rice, noodles, or vegetables.
# Good to know:
01 -
Best served right after cooking while the glaze is shiny.
02 -
Cook in batches if your skillet is crowded.
03 -
Use tamari instead of soy sauce for a gluten-free version.