Ingredients
Chicken:
- 2 fillet chicken breast
- 3 tbsp cornstarch
- 1 tbsp neutral oil
- Salt and pepper to taste
Sauce:
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Shaoxing wine optional
- 4 cloves garlic minced
- 1 tsp ginger minced
- 120 ml water
- 1 tsp cornstarch
- 2 tbsp water
Bowls:
- 4 cups cooked white rice
- 1 carrot julienned
- 1 small broccoli steamed
- Sesame seeds for garnish
- Green onion optional
Instructions
- Add the diced chicken to a bowl and season lightly with salt and pepper. Toss with cornstarch until evenly coated.
- Heat the oil in a large pan over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, until lightly golden. Remove from the pan and set aside.
- Lower the heat to medium. In the same pan, cook the garlic and ginger for about 30 seconds, until fragrant.
- Add the soy sauce, honey, Shaoxing wine if using, and water. Stir well and simmer for 2 to 3 minutes, until slightly reduced.
- Return the chicken to the pan and toss to coat in the sauce.
- Stir in the cornstarch slurry a little at a time until the sauce thickens into a glossy glaze that coats the chicken.
- Serve the honey soy garlic chicken over warm rice with steamed broccoli and carrots.
- Finish with sesame seeds and sliced green onion if desired.
Notes
- Add the slurry gradually. You may not need all of it. Add a little at a time until the sauce reaches your preferred thickness.
- Steam broccoli briefly. Keep it vibrant green and slightly crisp for better texture and presentation.
- Meal prep tip: Divide rice, vegetables, and chicken into airtight containers and refrigerate for up to 4 days. Reheat in the microwave for 1½ to 2 minutes, adding a small splash of water if the sauce thickens too much in the fridge.