Description
This quick and flavorful 20 Minute Honey Garlic Chicken recipe features tender chicken breasts or thighs baked to perfection with a vibrant honey garlic sauce. Paired with roasted broccoli or asparagus and garnished with toasted sesame seeds and green onions, this dish is perfect for a healthy weeknight dinner or an impressive appetizer.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon garlic powder
- Black pepper and chile flakes, to taste
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil, divided
- 3 cups broccoli florets or chopped asparagus
- Sesame seeds, for serving
Honey Garlic Sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 6 cloves garlic, grated
- 3-4 tablespoons chili paste (gochujang)
- 2 tablespoons chopped green onion
- 1 tablespoon toasted sesame oil
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly rub it with oil to prevent sticking.
- Season and Coat Chicken: On the prepared baking sheet, combine the cubed chicken with garlic powder, black pepper, and chile flakes. Sprinkle the flour over the chicken and toss to coat evenly. Drizzle 2 tablespoons of olive oil over the chicken and toss again to ensure each piece is coated with oil and seasonings. Arrange the chicken on one side of the baking sheet.
- Prepare Vegetables: On the other side of the baking sheet, add the broccoli florets or chopped asparagus. Toss the vegetables with the remaining 2 tablespoons of olive oil, salt, and pepper to taste. Spread them out evenly to ensure proper roasting.
- Bake Chicken and Vegetables: Place the baking sheet in the preheated oven and bake for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Make Honey Garlic Sauce: While the chicken and vegetables bake, combine tamari or soy sauce, lemon juice, honey, grated garlic, chili paste (gochujang), chopped green onion, and toasted sesame oil in a bowl or glass jar. Mix well to combine all flavors.
- Add Sauce and Finish Baking: Remove the vegetables from the baking sheet. Pour the honey garlic sauce over the chicken and toss to coat thoroughly. Return the baking sheet to the oven and bake for an additional 5 minutes, allowing the sauce to glaze and bake onto the chicken.
- Garnish and Serve: Remove the baking sheet from the oven. Serve the honey garlic chicken alongside the roasted vegetables, garnished with extra chopped green onions and toasted sesame seeds. This dish pairs wonderfully with steamed rice or can be served as a delicious appetizer.
Notes
- Use gluten-free flour and tamari to make this recipe gluten-free.
- Adjust the amount of chili paste or chile flakes to control the spice level.
- Chicken thighs can be used instead of breasts for a juicier result.
- Leftovers store well and can be reheated in the oven or microwave.
- Can be served with rice, noodles, or on its own as an appetizer.
