Honey Garlic Chicken
fromthereciperebel.comwww.thereciperebel.com/honey-garlic-chicken
Honey Garlic Chicken is a quick stovetop dinner with thin, pan-seared chicken simmered in a sweet, salty, sticky honey garlic sauce made from simple pantry staples. Serve it over rice to soak up every last drop!
Ingredients
Instructions
Whisk together sauce: honey, chicken broth, soy sauce, garlic, 1 tablespoon corn starch, vinegar, salt, and pepper flakes if using. Set aside.
Place chicken breasts on a cutting board and slice in half the long way, to form two thin chicken breast pieces (see video for clarification)
Place ¼ cup corn starch in a shallow dish and season lightly with salt and pepper. Lightly coat both sides of chicken in corn starch and shake off any excess. (You can skip this step, but it does give the chicken a nice crust)
Heat oil in a large skillet over medium high heat. Add chicken and cook for 2-3 minutes on each side, just until starting to brown. You may have to do this in two batches, depending on the size of your pan. If there is much oil left, drain before continuing with the recipe.
Remove chicken from pan and add sauce, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
Add chicken back to the pan, stirring constantly until thickened and chicken is cooked through, about 5 minutes. Check the largest pieces of chicken with a meat thermometer to ensure they are 165 degrees F.
Serve.
Notes
- Leftovers: Leftover Honey Garlic Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through. Tips: If your sauce is too thin, make a cornstarch slurry by whisking together equal parts cornstarch and water. Whisk that into the sauce, very little bits at a time, until it has reached your desired texture. Keep in mind that the sauce will also thicken as it sits. If your sauce is too thick, add a splash of water or chicken broth to thin it out. Coat the chicken. Coating the chicken in the cornstarch mixture is optional, but it really does result in a crispier chicken since the cornstarch can help absorb moisture as the chicken cooks. Drain the oil. After you brown the chicken, drain any excess oil from the pan so that your sauce doesn’t end up greasy.
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