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Honey Garlic Chicken Broccoli is beautifully displayed as the featured image, showcasing its delicious glaze and vibrant green broccoli florets.

Honey Garlic Chicken and Broccoli

This Honey Garlic Chicken and Broccoli recipe elevates a weeknight staple with a perfect balance of sweet, savory, and umami flavors. Blanching the broccoli ensures a crisp-tender texture, while marinating the chicken thighs keeps them moist and flavorful. A touch of rice vinegar brightens the dish, making it an unforgettable meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1/2 tsp black pepper
  • 1 large head of broccoli, cut into florets
  • 1 tbsp olive oil
  • Pinch of salt
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp red pepper flakes optional
  • 1 tbsp sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish
  • Cooked rice or noodles, for serving optional

Equipment

  • mixing bowl
  • large pot
  • colander
  • Large skillet or wok
  • measuring cups and spoons
  • Tongs or spatula
  • cutting board
  • knife

Method
 

  1. In a bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1/2 tsp black pepper. Mix well and set aside for at least 15 minutes.
  2. Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, until bright green and slightly tender. Drain immediately and rinse with cold water to stop the cooking process. Toss with 1 tbsp olive oil and a pinch of salt.
  3. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!). Add the 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp rice vinegar (or lemon juice), and 1/2 tsp red pepper flakes (if using). Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened slightly.
  5. Add the cooked chicken and broccoli to the skillet with the sauce. Toss to coat everything evenly. Cook for another 1-2 minutes, until heated through.
  6. Garnish with 1 tbsp sesame seeds and 2 green onions. Serve immediately over rice or noodles.

Notes

For best results, use chicken thighs as they remain more moist than chicken breasts. Blanching the broccoli is crucial for achieving a crisp-tender texture. Add the honey towards the end of the cooking process to prevent burning. A splash of rice vinegar or lemon juice at the end brightens the flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also substitute lemon juice for rice vinegar. For a spicier dish, add more red pepper flakes.