Honey Garlic Chicken (Print Version)

Tender chicken covered in sticky honey-garlic sauce, with fluffy rice, fresh broccoli, and bells of red pepper on the side.

# Ingredients:

→ For Serving

01 - Green onions, thinly chopped
02 - 3 cups (roughly 600 g) cooked rice

→ Vegetables

03 - 2 cups broccoli florets (about 150 g)
04 - 1 red bell pepper, sliced into strips

→ Sauce

05 - 60 ml ice cold water
06 - 30 g cornstarch
07 - Pinch of crushed red pepper
08 - 55 g tightly packed brown sugar
09 - 5 ml roasted sesame oil
10 - 2.5 ml powdered ginger
11 - 30 ml apple cider vinegar
12 - 5 garlic cloves, finely chopped
13 - 5 ml hot sauce
14 - 110 g honey
15 - 60 ml soy sauce
16 - 180 ml chicken broth
17 - 180 ml beef broth

→ Chicken

18 - 50 ml olive oil or peanut oil
19 - 125 g plain flour
20 - Black pepper as needed
21 - Salt to your liking
22 - 2 big boneless chicken breasts, no skin

# Steps:

01 - Pop the chicken back into your pan, scoop the sauce right over, and let it all bubble gently for five minutes till everything is hot. Dish it up on rice and sprinkle green onions over the top.
02 - Turn up the heat so the sauce starts bubbling. Mix cornstarch with cold water in a cup till smooth, then drizzle that into your hot pan, giving it a quick stir to thicken things up. Turn the stove to low.
03 - Don’t worry about wiping away every bit of oil—leave some browning behind for more taste. Pour in your premixed sauce, toss in the cut bell pepper and broccoli, and let them cook for about three or four minutes until they’ve softened up a little.
04 - Warm your oil in a big pan on medium-high. Sear the chicken pieces (do this in a couple of rounds if your pan's crowded) for four or five minutes a side until they’re nicely golden. Set them aside to rest.
05 - Dry your chicken with some paper towels. Sprinkle over salt and black pepper on both sides. Coat each piece in flour, then tap off any that’s not sticking.
06 - With a sharp knife, slice each breast in half the long way to make thinner pieces. Cover with plastic wrap and gently pound with a meat mallet till about 1.25 cm thick.
07 - Grab a bowl and mix together the beef broth, chicken broth, soy sauce, honey, hot sauce, minced garlic, apple cider vinegar, ginger, sesame oil, brown sugar, and a pinch of red pepper flakes. Give it a good stir, then set to the side for now—hang onto that cornstarch and cold water for the thickener later.

# Notes:

01 - Swapping beef broth for all chicken broth works fine if that's what you've got.
02 - If you like it spicier, use fresh chili peppers instead of the bell pepper.
03 - You can toss in extras like carrot, spinach, or snow peas—just go with what you want.
04 - Make sure frozen broccoli gets thawed and dabbed dry first.
05 - Low-sodium soy sauce or broth helps keep the saltiness down.
06 - Cook long grain rice in chicken broth for more kick, then just let it sit covered off the heat after the simmer.
07 - Anything left can chill in the fridge up to three days or hang out in your freezer for three months.

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