Honey Garlic Chicken
A quick honey-garlic chicken cooked in a glossy sweet-savory sauce.
Servings: 6 servings
Ingredients
Ingredients
- ?800 gramsChicken breast diced
- ?2 Tablespoonscorn flour flour
- ?2 TablespoonsOlive oil
- ?1/4 cuphoney
- ?1/4 cupsoy sauce
- ?1 Tablespoonbrown sugar
- ?1 Tablespoonlemon juice
- ?3 clovesgarlic
- ?1/4 teaspoonchilli flakes optional
Instructions
Instructions
- Put 800 grams diced chicken in a large bowl. Add 2 Tablespoons corn flour and toss until the chicken is evenly coated; shake off any excess corn flour.
- Peel and finely mince 3 cloves garlic. In a separate bowl whisk together 1/4 cup honey, 1/4 cup soy sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice, the minced garlic, and 1/4 teaspoon chilli flakes (optional) until combined and the sugar begins to dissolve.
- Heat a large skillet or frying pan over medium-high heat. Add 2 Tablespoons olive oil and heat until shimmering.
- Add the coated chicken to the pan in a single layer (work in batches if needed to avoid overcrowding). Cook, stirring occasionally, until the chicken is browned on all sides, about 5–7 minutes.
- Pour the honey-garlic sauce over the browned chicken, reduce the heat to medium-low, and stir to coat all pieces. Cook uncovered, stirring occasionally, for about 5 minutes more, until the chicken is cooked through and the sauce has thickened and become glossy.
- Remove from heat and serve immediately.
Equipment
- Large Bowl
- Whisk
- Large skillet or frying pan
Notes
Don't panic if your floured chicken sticks a little to the pan while you are browning it, when you add the sauce the buts stuck to the pan will come off and add flavour to the sauce... no harm done.
Some soy sauces are very strong in flavour, if you find the sauce is too salty or strong, you can add a little water.
If you want more sauce, you can add extra sauce ingredients in the same ratio of 50:50 honey to soy sauce.
Serve with steamed brown rice, and veggies (broccoli, bok choy, green beans) a sprinkling of sesame seeds can also be nice.
Store any leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days.
Chicken breast: The chicken breast can be substituted for chicken tenderloins or boneless skinless chicken thighs/
Rice flour: This can be substituted for cornflour/cornstarch or arrowroot. You can also use plain four, however, I find the other options are lighter and give a more glossy sauce.
Soy sauce:To make this recipe gluten-free choose GF soy sauce or tamari.
Chilli flakes: The chilli flakes are optional, add more or less depending on your love of spice.
Some soy sauces are very strong in flavour, if you find the sauce is too salty or strong, you can add a little water.
If you want more sauce, you can add extra sauce ingredients in the same ratio of 50:50 honey to soy sauce.
Serve with steamed brown rice, and veggies (broccoli, bok choy, green beans) a sprinkling of sesame seeds can also be nice.
Store any leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days.
Chicken breast: The chicken breast can be substituted for chicken tenderloins or boneless skinless chicken thighs/
Rice flour: This can be substituted for cornflour/cornstarch or arrowroot. You can also use plain four, however, I find the other options are lighter and give a more glossy sauce.
Soy sauce:To make this recipe gluten-free choose GF soy sauce or tamari.
Chilli flakes: The chilli flakes are optional, add more or less depending on your love of spice.