Description

This Honey Garlic Chicken recipe features tender, lightly floured chicken breasts seared to a golden crust and smothered in a flavorful honey garlic sauce with soy, ginger, and a touch of heat. Paired with sautéed red bell peppers and broccoli florets, it’s a quick and satisfying stovetop meal perfect for serving over steamed or fried rice.

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
3–4 tablespoons peanut oil (or 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
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 (white or vegetable fried rice)

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. Set this sauce mixture aside, keeping out the cornstarch mixture for now.
Prepare the chicken: Slice each chicken breast lengthwise to create 2-3 thinner pieces. Place between sheets of plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat dry thoroughly with paper towels.
Season and flour the chicken: Season both sides of the chicken slices evenly with salt and pepper. Dredge each piece in the all-purpose flour, shaking off any excess flour before cooking.
Sear the chicken: Heat 3-4 tablespoons oil (peanut or olive) in a large skillet over medium-high heat. In batches if necessary, cook the chicken pieces for 4-5 minutes per side, until a golden crust forms and the chicken is mostly cooked through. Remove chicken and set aside to rest.
Prepare the pan for sauce: Wipe out any excess oil from the skillet but leave the browned bits (fond) on the bottom to enhance the sauce’s flavor.
Cook vegetables and add sauce: Pour the prepared sauce mixture into the skillet and add the sliced red bell pepper and broccoli florets. Cook over medium heat for 3-4 minutes until the vegetables start to soften.
Thicken the sauce: In a small bowl, mix the cornstarch with ¼ cup cold water until smooth. Bring the sauce to a gentle boil then slowly whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency. Reduce the heat to low.
Combine chicken with sauce: Return the seared chicken to the skillet with the thickened sauce. Spoon sauce over the chicken and let it heat through together for about 5 minutes, allowing flavors to meld.
Serve: Plate the honey garlic chicken and vegetables over cooked rice, garnishing with sliced green onions for freshness. Enjoy immediately.

Notes

For a gluten-free version, substitute the all-purpose flour and soy sauce with gluten-free alternatives.
Pounding the chicken ensures even cooking and tenderness.
Don’t discard the fond (browned bits) in the pan — it adds depth and richness to the sauce.
You can adjust the hot sauce and red pepper flakes to make the dish more or less spicy.
Leftovers refrigerate well for up to 3 days and reheat gently on the stovetop.
This recipe works well with other vegetables like snap peas, carrots, or mushrooms if you prefer alternatives.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-American

Keywords: honey garlic chicken, stovetop chicken recipe, quick chicken dinner, honey garlic sauce, easy weeknight meal, chicken with vegetables, simple chicken recipe