30 Minute Honey Garlic Chicken
30 Minute Honey Garlic Chicken is a quick sheet pan dinner featuring juicy baked chicken coated in a sweet and savory honey garlic sauce with roasted broccoli. Ready in just 30 minutes.
Ingredients
- Chicken
- 2 pounds boneless skinless chicken breasts or thighs, cut into cubes
- 1 tablespoon garlic powder
- Black pepper to taste
- Chili flakes to taste
- ¼ cup all-purpose flour or gluten-free flour
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets or chopped asparagus
- Sesame seeds for garnish
- Honey Garlic Sauce
- ⅓ cup tamari or soy sauce
- 2 tablespoons fresh lemon juice
- 3 tablespoons honey
- 6 garlic cloves grated
- 3 –4 tablespoons gochujang Korean chili paste
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame oil
Instructions
- lightly grease it with oil.
- Add the cubed chicken to the baking sheet. Season with garlic powder, black pepper, and chili flakes.
- Sprinkle the flour over the chicken and toss until evenly coated.
- Drizzle with 2 tablespoons of olive oil and spread the chicken over one side of the baking sheet.
- Place the broccoli or asparagus on the other side. Toss with the remaining olive oil, salt, and pepper.
- Bake for 10–15 minutes, or until the chicken is nearly cooked through.
- Meanwhile, whisk together the soy sauce, lemon juice, honey, grated garlic, gochujang, green onions, and sesame oil until smooth.
- Remove the vegetables from the baking sheet and set them aside.
- Pour the honey garlic sauce over the chicken and toss to coat evenly.
- Return the pan to the oven and bake for another 5 minutes, allowing the sauce to thicken and caramelize.
- Garnish with sesame seeds and additional green onions.
- Serve this 30 Minute Honey Garlic Chicken over steamed rice, noodles, or quinoa
Notes
- Tamari is an excellent gluten-free substitute for soy sauce.
- Honey balances the heat from the gochujang.
- Leftovers make excellent rice bowls and wraps.
- Sprinkle with extra sesame seeds for added texture