With a bit of spice and sweetness, this Honey Chicken recipe is great served with rice or noodles. Add your favorite veggies to make it even better!
A Lighter Asian Entree
One of my very favorite foods to make is Chinese food. We love all the dinner recipes, especially the ones with chicken.
We tried a recipe for Honey Chicken today that we all loved because it was flavorful and a little more healthy than some of the other Asian entrees we make.
You see, this honey soy chicken recipe isn’t breaded and is heated up in a small amount of oil. With honey, soy sauce, spices, brown sugar and more, it has the perfect sweet and salty touch that everyone loves with Chinese food.
How to make Honey Chicken
Having this chicken not breaded makes it even easier to make. Just prep your ingredients and make the honey chicken by following these easy steps!
CHICKEN. Cut chicken into bite-size pieces and season with some garlic salt & paprika
SAUCE. In a bowl, whisk together your honey, soy sauce, red pepper flakes brown sugar, paprika and garlic salt.
COOK. Cook chicken in hot oil and stir until lightly brown, about 5 minutes. Pour in honey mixture and chopped broccoli and continue to cook and stir until chicken is no longer pink and sauce has thickened.
SERVE. Serve over white or brown rice (or noodles).
Note: We added broccoli to this particular recipe because our family likes it, but like most recipes, it can be filled with any of your favorite vegetables/ingredients. Peppers, snow peas, and carrots would all make great additions too.
Additional Tips and Storing
Making ahead of time: I can suggest preparing the ingredients ahead of time, but save the cooking until you’re ready to serve. Cut the chicken breasts and mix up the sauce then place them in separate airtight containers. Store in the fridge for 1-2 days before cooking, or store in the freezer for up 6 months. Thaw in the fridge overnight before cooking.
How do I make the Broccoli bright green? Beautifully cooked broccoli is much more appealing than dull broccoli. Blanching the broccoli before adding it to the skillet will help give the veggie a vibrant green color. Blanching veggies is very easy:
- Boil a pot of water
- Add the Broccoli. The water should return to a boil after 1 minute. At this point boil for for 2-3 more minutes depending on the size of your florets. You do not want to boil them too much or they’ll get mushy.
- Drain and immediately put the broccoli in cold water.
- Once they’ve cooled remove from cold water and dry them. At this point they are ready to be tossed in the skillet
Put leftovers in an airtight container and STORE in the fridge for 3-4 days. For longer storage, put in the freezer for 2-3 months.
For best results REHEAT in a skillet, stir until hot. If you’re in a hurry, you can reheat in the microwave.
For more Asian chicken recipes, check out:
- Lemon Chicken
- Crock Pot Cashew Chicken
- Chicken Lettuce Wraps
- Chicken Stir Fry
- Kung Pao Chicken
- Crockpot Orange Chicken
Honey Chicken Recipe
- 1/2 cup Honey
- 2 tbsp Soy Sauce
- 1/2 tsp Crushed Red Pepper Flakes
- 1/2 tsp Paprika
- 1/2 tsp garlic salt (with parsley flakes)
- 1 1/2 tbsp Olive Oil
- 1 cup Broccoli Chopped
- 2 Skinless Boneless Chicken Breasts
- 1 tbsp Brown Sugar
- Cut chicken into bite-size pieces and season with some garlic salt & paprika
- In a bowl, whisk together your honey, soy sauce, red pepper flakes brown sugar, paprika and garlic salt.
- Cook chicken in hot oil and stir until lightly brown, about 5 minutes. Pour in honey mixture and chopped broccoli and continue to cook and stir until chicken is no longer pink and sauce has thickened. Serve over white or brown rice and ENJOY!
Adapted from allrecipes.com