Have you ever had one of those days where everything just feels. .
. off?
Like, maybe you spilled your coffee, or the news got under your skin? Well, this honey garlic chicken is the remedy you didn’t know you needed.
It’s sweet, savory, and just a tad messy—kind of like life, right? But trust me, one bite and you’ll forget all about whatever’s been bugging you.
Steps
- Preheat your oven to 450°F and prepare a baking sheet with parchment paper or oil. Combine cubed chicken with garlic powder, black pepper, and chili flakes on the sheet pan. Add flour, drizzle with olive oil, and mix well, arranging the chicken on one side of the sheet.
- Place broccoli or asparagus on the other side of the sheet, coat with olive oil, salt, and pepper, then bake for 10-15 minutes until the chicken is thoroughly cooked.
- While baking, prepare the sauce by mixing tamari or soy sauce, lemon juice, and honey in a bowl or jar. Add garlic, chili paste, green onions, and toasted sesame oil, stirring until combined.
- Take the vegetables off the sheet and pour the sauce over the chicken, ensuring it coats evenly. Return to the oven for an additional 5 minutes so the sauce adheres well to the chicken.
- Serve the finished dish topped with green onions and sesame seeds, ideally over rice, but it also works well as an appetizer.
Ingredients
- Boneless, skinless chicken breasts or thighs, cut into cubes
- Garlic powder
- Black pepper
- Chile flakes (Korean chile flakes preferred)
- Flour or gluten-free flour
- Extra virgin olive oil
- Broccoli florets or chopped asparagus
- Sesame seeds
- Tamari or soy sauce
- Lemon juice
- Honey
- Fresh garlic
- Chili paste (such as gochujang)
- Chopped green onion
- Toasted sesame oil
FAQ
- Can I use a different type of meat for this recipe?
- Yes, you can substitute the chicken with other proteins such as tofu, shrimp, or even pork. Just adjust the cooking time accordingly to ensure your chosen protein is cooked through.
- Is there a gluten-free option for this dish?
- Absolutely! You can use gluten-free flour instead of regular flour and tamari instead of soy sauce to make this dish gluten-free.
- What can I use as a substitute for chili paste?
- If you don’t have chili paste on hand, you can use Sriracha or another hot sauce as a substitute. Adjust the amount to your taste preference for spiciness.
- How do I store leftovers and reheat them?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the dish in a skillet over medium heat or in the microwave until heated through.
- Can I prepare this dish ahead of time?
- You can prepare the sauce and marinate the chicken ahead of time, storing them separately in the refrigerator. When you’re ready to eat, simply bake the chicken and vegetables, then toss with the pre-made sauce.
Tips
- When preparing the chicken, ensure it is cubed into even-sized pieces to promote consistent cooking and achieve a crispy texture.
- If you want an extra kick, consider using Korean chili flakes or gochujang chili paste for the sauce to enhance the flavor with a bit of heat.
- For a gluten-free version, substitute regular flour with a gluten-free alternative without compromising the dish’s crispiness.
- If toasted sesame oil is not readily available, you can skip it, but using it will add a rich, nutty flavor that complements the dish well.
Equipment
- Sheet Pan – Essential for baking the chicken and vegetables.
- Parchment Paper – Useful for lining the sheet pan to prevent sticking.
- Mixing Bowls – For mixing the chicken with spices and for making the sauce.
- Glass Jar or Bowl with Lid – For combining and storing the honey garlic sauce.
- Wooden Spoon – For stirring the chicken in the sauce.
- Knife and Cutting Board – For chopping chicken and vegetables, if not already available.
