Description
Sticky Honey Garlic Chicken made with tender chicken tenders simmered in a sweet, spicy, and sticky honey garlic sauce. This flavorful dish is quick to prepare and perfect served over rice with steamed broccoli, offering a delicious alternative to take-out.
Ingredients
Scale
Chicken and Coating
- 1.5 lbs chicken tenders
- ½ tsp salt
- 1 tsp pepper
- 3 tbsp cornstarch
Sauce
- 1/4 cup chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1/3 cup honey
- 1 tbsp garlic chili crisp (optional)
Cooking
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 large cloves minced garlic
- 2 tsp red pepper flakes
- 2 tbsp finely chopped fresh parsley
Instructions
- Prepare the sauce: In a medium bowl, whisk together chicken stock, light soy sauce, rice vinegar, honey, and garlic chili crisp if using. Heat in the microwave for 30 seconds if needed to help incorporate the honey. Set aside.
- Season and coat the chicken: Season chicken tenders with salt and pepper, then coat evenly in cornstarch.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add chicken in batches to avoid overcrowding. Cook each side for 1-2 minutes until light golden brown, then transfer cooked pieces to a dish and tent with foil to keep warm.
- Sauté the garlic: Reduce heat to medium-low in the same skillet. Add unsalted butter and allow it to melt. Add minced garlic and sauté until fragrant, about 1 minute.
- Simmer the chicken in sauce: Pour the prepared sauce into the skillet with butter and garlic. Stir to combine. Add the browned chicken back into the skillet, submerging the pieces in the sauce.
- Reduce and thicken: Turn heat to low and let the mixture simmer gently for about 10 minutes, or until the sauce thickens and most of the liquid has evaporated.
- Finish and serve: Sprinkle red pepper flakes and chopped fresh parsley over the chicken. Serve immediately over steamed rice with a side of steamed broccoli.
Notes
- For a milder spice level, reduce or omit the red pepper flakes.
- If garlic chili crisp is unavailable, substitute with a pinch of crushed red pepper or omit for less heat.
- Make sure not to overcrowd the pan when cooking chicken to ensure even browning.
- Serve with steamed broccoli and rice for a complete meal.
- Use unsalted butter to better control sodium content in the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
