Juicy Honey Garlic Chicken with Broccoli

Let’s talk about one of my go-to weeknight dinners that never disappoints – honey garlic chicken with broccoli. I started making this recipe back when my kids were going through their picky eating phase, and it turned out to be the dish that got them to actually eat their vegetables without complaints.

What I love most about this meal is how simple it is to put together. You don’t need fancy ingredients or complicated techniques – just some basic pantry staples and about 30 minutes of your time. The sweet and savory sauce makes the chicken so good that my family always asks for seconds, and watching them gobble up the broccoli feels like a small victory every time.

If you’re looking for a reliable dinner that’s both tasty and healthier than takeout, this recipe has your back. I usually prep the sauce while the chicken is cooking, and everything comes together right when the broccoli finishes steaming. It’s perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.

What Kind of Chicken Should I Use?

For this honey garlic stir-fry, boneless skinless chicken breast is the go-to choice, though you could easily swap in chicken thighs if that’s what you prefer. Chicken breast is lean and takes on the honey garlic sauce really well, but thighs will give you a slightly richer, more flavorful result. Just make sure your chicken pieces are cut into even 1-inch chunks so they cook uniformly. If you’re buying chicken breast at the store, look for pieces that are pale pink in color with little to no brown spots, and try to choose pieces that are roughly the same size – this helps ensure everything cooks at the same rate.

Options for Substitutions

This easy chicken dish is pretty adaptable – here are some simple swaps you can try:

• Chicken breast: You can easily swap chicken breast with boneless chicken thighs – they’re actually more forgiving and won’t dry out as quickly. You could even use pork tenderloin cut into similar-sized pieces.
• Vegetable oil: Any neutral cooking oil works here – try canola, grapeseed, or even light olive oil. Just avoid oils with strong flavors that might overpower the honey-garlic sauce.
• Broccoli: Not a broccoli fan? Use cauliflower, green beans, or sugar snap peas instead. They all cook in about the same time and work well with the sauce.
• Honey: You can use maple syrup or brown sugar as alternatives. If using brown sugar, start with 2 tablespoons since it’s sweeter than honey.
• Soy sauce: For a gluten-free option, use tamari. Coconut aminos work too, but they’re sweeter, so you might want to reduce the honey a bit.
• Cornstarch: Arrowroot powder or potato starch can be used in equal amounts to thicken the sauce. If using flour, you’ll need to double the amount.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking honey garlic chicken is preventing the honey from burning – always add your honey-soy mixture towards the end of cooking and keep a close eye on the heat level to maintain a gentle simmer rather than a rapid boil. A common error is overcrowding the pan with chicken pieces, which leads to steaming instead of browning – work in batches if needed and give each piece enough space to develop a golden crust. To keep your broccoli from turning mushy, add it to the pan only in the last 3-4 minutes of cooking, or better yet, steam it separately until it’s bright green and still has a slight crunch. For the best flavor development, make sure to pat your chicken pieces completely dry before cooking and season them well with salt and pepper – wet chicken won’t brown properly and can result in a less flavorful dish.

What to Serve With Honey Garlic Chicken?

Since this dish already includes broccoli and carrots, rice is your best friend here – either white or brown rice works great to soak up all that tasty honey garlic sauce. If you’re watching your carbs, cauliflower rice makes a nice substitute and adds an extra serving of veggies to your plate. For a complete Asian-inspired meal, you might want to add some simple egg drop soup on the side or even some crispy spring rolls. You can also throw together a quick cucumber salad with rice vinegar and sesame seeds to add a cool, crunchy contrast to the warm chicken dish.

Storage Instructions

Keep Fresh: This honey garlic chicken stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day as everything marinates together! It’s perfect for meal prep – I often make a double batch on Sunday for easy lunches during the week.

Freeze: Want to save some for later? Let the dish cool completely, then pack it in freezer-safe containers. It’ll keep well for up to 3 months. The broccoli might be a bit softer after freezing, but the chicken and sauce maintain their great taste.

Reheat: To warm up your leftovers, pop them in the microwave for 1-2 minutes, stirring halfway through. For best results, heat it in a pan over medium heat – this helps keep the chicken tender and the vegetables from getting too soft. Add a splash of water if the sauce seems too thick.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 60-70 g
• Fat: 20-25 g
• Carbohydrates: 70-80 g

Ingredients

• 1 tablespoon plus 1 teaspoon vegetable oil, separated
• 1 cup thinly sliced peeled carrots
• 2 cups broccoli florets
• 1 pound chicken breast, boneless and skinless, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1/4 cup low-sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• Salt and pepper as needed

Step 1: Cook the Vegetables

Heat 1 teaspoon of oil in a large pan over medium heat.

Add the broccoli and carrots to the pan and cook for approximately 4 minutes, or until the vegetables are tender.

Once done, remove the vegetables from the pan, place them on a plate, and cover to keep them warm.

Step 2: Prepare the Pan for Chicken

Carefully wipe the pan clean with a paper towel and increase the heat to high.

Add the remaining tablespoon of oil to the pan, ensuring it is evenly coated.

Step 3: Cook the Chicken

Season the chicken pieces with salt and pepper.

Add them to the hot pan in a single layer; if needed, do this step in batches to avoid overcrowding.

Cook each side for 3-4 minutes until the chicken is golden brown and cooked through.

Once all the chicken is cooked, mix in the garlic and let it cook for an additional 30 seconds.

Step 4: Combine Chicken and Vegetables

Add the previously cooked vegetables back to the pan with the chicken.

Stir and cook for another 2 minutes, allowing the vegetables to warm through evenly.

Step 5: Prepare and Add the Sauce

In a bowl, whisk together the chicken broth, honey, and soy sauce.

In a separate small bowl, mix the cornstarch with a tablespoon of cold water to form a slurry.

Pour the soy sauce mixture over the chicken and vegetables in the pan; cook for 30 seconds.

Then, stir in the cornstarch slurry and bring the mixture to a boil, cooking for 1 more minute, or until the sauce begins to thicken to your liking.

Step 6: Serve

Once the sauce has thickened, remove the pan from heat and serve immediately.

This dish pairs wonderfully with rice, should you choose to add it.

Enjoy your flavorful meal!