Honey Garlic Chicken
Pan-fried diced chicken coated in a sweet and savory honey-garlic soy glaze.
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
- Peel and finely mince or crush the 3 garlic cloves.
- In a small bowl, whisk together the ¼ cup honey, ¼ cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon lemon juice, the minced garlic, and ¼ teaspoon chilli flakes (if using) until combined.
- Place the 800 grams diced chicken in a bowl and toss with the 2 tablespoons corn flour until the pieces are evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the coated chicken in a single layer (work in batches if the pan is crowded).
- Brown the chicken, stirring or turning occasionally, about 5–7 minutes, until the pieces are golden and mostly cooked through.
- Pour the honey-garlic sauce over the chicken and toss or stir to coat all pieces.
- Continue cooking, stirring occasionally, for about 5 minutes more, until the chicken is cooked through and the sauce has thickened into a glaze.
- Remove from heat and serve immediately.
Equipment
- Skillet
- Small Bowl
- Whisk
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.