Honey Garlic Chicken
Get ready, because your family is going to think that you ordered takeout for dinner. (Delicious, highest-quality takeout.) This meal has juicy, tender chicken smothered in that flavorful glaze with broccoli and red peppers over rice. You can’t beat it. Don’t miss my pro tips on ingredient substitution options, how to make perfectly cooked rice every time, and more- check it out below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken into 3 thinner slices. Sprinkle lightly with salt/pepper. Dredge in flour and tap off excess. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe away any excess oil but leave the chicken remnants in the pan. Add the sauce mixture (but not the corn starch) over medium heat. Use a silicone spatula to “clean” the bottom of the pan.
Add the vegetables and cook for 4-5 minutes, until softened.
Bring to a gentle boil. Combine corn starch with 1/4 cup cold water. Slowly add it to the sauce, stirring continuously, until desired thickness is obtained. Add the chicken back to the skillet and spoon the sauce on top. Let the chicken heat through, about 5 minutes. Garnish with green onions and red pepper flakes and serve over rice.
My Tips For Perfectly Cooked Rice
This method works for me every time:
Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and cover tightly. Reduce to a simmer, cook for 15 minutes. Turn heat off. Important: Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 3 cups of flavorful rice. Note: Other varieties of rice will require different amounts of liquid and simmering time.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350° for 20-25 minutes.
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This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it! Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.
