Honey Garlic Chicken

Name: Honey Garlic Chicken
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1½ lb Chicken breasts; ¼ cup Honey; ¼ cup Soy sauce; 4 cloves Garlic clove; 1 tbsp Apple cider vinegar; 1 tbsp Cornstarch; 2 tbsp Olive oil; 1 tsp Sesame seeds; 1 stalk Green onion; 1 cup White rice

Sticky, sweet and garlicky, the kind of dinner kids tend to finish. Bite-size chicken browns in a skillet, then a sauce of honey, soy, garlic, a splash of vinegar and a little cornstarch goes in. In two or three minutes it thickens into a glaze that clings. Serve it over rice with sesame seeds and green onion. About twenty-five minutes.

25 minServes 4 as writtenStovetopAsianContains Wheat, Soy, Sesame

Honey Garlic Chicken, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Chicken breasts1½ lb
Honey¼ cup
Soy sauce¼ cup
Garlic clove4 cloves
Apple cider vinegar1 tbsp
Cornstarch1 tbsp
Olive oil2 tbsp
Sesame seeds1 tsp
Green onion1 stalk
White rice1 cup

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Chicken breasts	¾ lb	1½ lb	2¼ lb	3 lb
Honey	2 tbsp	¼ cup	½ cup	½ cup
Soy sauce	2 tbsp	¼ cup	½ cup	½ cup
Garlic clove	2 cloves	4 cloves	6 cloves	8 cloves
Apple cider vinegar	1½ tsp	1 tbsp	1½ tbsp	2 tbsp
Cornstarch	1½ tsp	1 tbsp	1½ tbsp	2 tbsp
Olive oil	1 tbsp	2 tbsp	3 tbsp	¼ cup
Sesame seeds	½ tsp	1 tsp	1½ tsp	2 tsp
Green onion	1 stalk	1 stalk	2 stalks	2 stalks
White rice	½ cup	1 cup	1½ cups	2 cups
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Less than the recipe assumes — a 10-inch skillet keeps it from spreading thin; watch it, small amounts cook faster.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe, brown in two batches — a crowded pan steams instead of browning. Then bring it back together in the skillet.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 12-inch skillet. At about 2× the recipe, brown in two batches — a crowded pan steams instead of browning. Then bring it back together in the skillet.

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Steps

Start the rice per the package directions — the chicken takes about 15 minutes once the pan is hot, and rice waits better than chicken.
Slice the green onion and chop the garlic finely first, while the board is clean. Then cut the chicken into 1-inch cubes. Whisk the honey, the soy sauce, the vinegar, the garlic and the cornstarch together in a small bowl.
Heat the olive oil in a large skillet over medium-high heat for about a minute, until hot but not smoking. Add the chicken in a single layer and leave it alone for 2 minutes so it browns instead of steaming, then stir and cook for 4 minutes more. Check that the pieces are browned on most sides.
Pour the sauce over the chicken and cook, stirring, for 2 to 3 minutes. Check that the sauce has thickened and clings to the chicken and the biggest piece reads 165°F on a thermometer.
Serve over the rice with the sesame seeds and green onion on top.

Good to know

Contains Wheat, Soy, Sesame — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.