Description
A delicious honey garlic chicken recipe served with broccoli or asparagus, perfect over rice or as an appetizer.
Ingredients
Scale
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon garlic powder
- to taste black pepper and chile flakes
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets or chopped asparagus
- to taste sesame seeds, for serving
- 1/3 cup tamari or soy sauce
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 6 cloves garlic, grated
- 3–4 tablespoons chili paste (gochjang)
- 2 tablespoons chopped green onion
- 1 tablespoon toasted sesame oil
Instructions
- Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.
- On the sheet pan, mix the chicken, garlic powder, pepper, and chile flakes.
- Add the flour and toss again.
- Add 2 tablespoons olive oil, tossing to coat.
- Arrange the chicken to one side of the baking sheet. Add the broccoli/asparagus to the other side. Toss with olive oil, salt, and pepper.
- Bake for 10-15 minutes until the chicken is cooked through.
- Meanwhile, make the sauce. In a bowl or glass jar, combine all ingredients.
- Remove the vegetables from the sheet pan. Then pour the honey garlic sauce over the chicken and toss the chicken up in the sauce.
- Bake for another 5 minutes, until the sauce is baked onto the chicken.
- Serve the chicken, vegetables, and honey garlic sauce with green onions and toasted sesame seeds.
Notes
- This dish is great over rice, but can also be served as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg