Description
A quick and flavorful 20-minute honey garlic chicken recipe baked to perfection with tender chicken, vibrant broccoli or asparagus, and a delicious homemade honey garlic sauce with a touch of chili paste for heat. Perfect for a healthy weeknight dinner served over rice or as a tasty appetizer.
Ingredients
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
- 3 cups broccoli florets or chopped asparagus
- Salt, to taste
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
- Sesame seeds, for serving
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Toss chicken with seasoning: On the baking sheet, combine the chicken cubes with garlic powder, black pepper, and chile flakes. Add the flour and toss everything again to coat evenly. Drizzle 2 tablespoons of olive oil over the chicken and toss to coat thoroughly. Arrange the chicken on one side of the baking sheet.
- Prepare vegetables: On the other side of the baking sheet, toss the broccoli florets or chopped asparagus with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread evenly to ensure even baking.
- Bake chicken and vegetables: Place the baking sheet in the oven and bake for 10-15 minutes, or until the chicken is cooked through and vegetables are tender yet crisp.
- Make honey garlic sauce: While baking, combine tamari or soy sauce, lemon juice, honey, grated garlic, chili paste (gochujang), chopped green onions, and toasted sesame oil in a bowl or jar. Mix well until fully incorporated.
- Add sauce to chicken and finish baking: Remove the vegetables from the sheet pan. Pour the honey garlic sauce over the chicken on the baking sheet, tossing to coat all pieces evenly. Return the sheet pan to the oven and bake for another 5 minutes to allow the sauce to bake onto the chicken.
- Serve: Remove from oven and transfer chicken and vegetables to serving plates. Garnish with additional chopped green onions and toasted sesame seeds. Serve over rice or enjoy as an appetizer.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- If you prefer less spice, reduce the amount of chile flakes and chili paste.
- Use gluten-free flour and tamari for a gluten-free version.
- Adding vegetables like asparagus or broccoli adds a healthy crunch and vibrant color.
- This dish can easily be doubled for meal prepping or larger gatherings.
- Leftovers store well refrigerated for up to 3 days.
