Description
Whipping up this honey garlic chicken takes minimal effort and maximum flavor. Tender chicken pieces coated in a sweet and savory sauce will have your family racing to the dinner table.
Ingredients
Scale
Main Protein:
- 2 pounds chicken breasts or thighs, cut into cubes
- 6 cloves garlic, grated
Supporting Ingredients:
- ¼ cup flour or gluten-free flour
- 1 tablespoon garlic powder
- Black pepper and chile flakes, to taste
Sauce and Garnish:
- ⅓ cup tamari or soy sauce
- 3 tablespoons honey
- 34 tablespoons chili paste (gochujang)
- 2 tablespoons lemon juice
- 1 tablespoon toasted sesame oil
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets or chopped asparagus
- Sesame seeds, for serving
- 2 tablespoons chopped green onion
Instructions
- Grab your chicken cubes and toss them with 1 tablespoon garlic powder, a generous sprinkle of black pepper, chile flakes, and ¼ cup flour until every piece is evenly covered.
- Pour 4 tablespoons olive oil into a large skillet and heat to medium-high (375°F). Carefully place your flour-coated chicken pieces into the hot oil, ensuring they’re not overcrowded.
- Cook the chicken for 6-7 minutes, stirring occasionally, until each piece turns golden brown and reaches an internal temperature of 165°F.
- While the chicken sizzles, whisk together ⅓ cup tamari, 2 tablespoons lemon juice, 3 tablespoons honey, 6 grated garlic cloves, 3-4 tablespoons chili paste, 2 tablespoons chopped green onion, and 1 tablespoon toasted sesame oil in a separate bowl.
- Once the chicken is perfectly cooked, pour the prepared sauce directly into the skillet and stir gently to coat each piece thoroughly.
- Steam 3 cups of broccoli florets or chopped asparagus in a separate pan for 3-4 minutes until bright green and tender.
- Plate your steamed vegetables and top with the saucy chicken, then sprinkle a handful of sesame seeds over the entire dish for a delightful crunch.
Notes
- Marinate the chicken for deeper flavor by letting it sit in the seasoning mix for 15 minutes before cooking.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption without overcooking.
- For a gluten-free version, swap regular flour with almond flour or cornstarch when coating the chicken.
- Adjust the chili paste amount to control the heat level and match your personal spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 370 kcal
- Sugar: 11 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2.5 g
- Protein: 35 g
- Cholesterol: 90 mg