Honey Garlic Chicken Glaze

This Asian Fusion dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve over a bed of fluffy quinoa or brown rice with a side of steamed broccoli and bok choy for a complete, nutritious meal.

Cuisine: Asian Fusion Type: Dinner Time: 25 min Servings: 4 Calories: 414 per serving
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Nutrition Information

Each serving contains approximately 414 calories and 43.0g of protein. Macronutrients include 47.0g carbohydrates and 6.0g fats per serving.

Per Serving

Calories
414
Protein
43.0g
Carbohydrates
47.0g
Fats
6.0g

Total

Calories
1656
Protein
172.0g
Carbohydrates
188.0g
Fats
24.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    lean, diced into 1-inch bite-sized pieces for safety
  • 0.5 cup Coconut Aminos
    soy-free, gluten-free low-sodium alternative to soy sauce
  • 0.33 cup Raw Honey
    unprocessed natural sweetener
  • 4.0 clove Fresh Garlic
    minced finely
  • 1.0 tbsp Fresh Ginger Root
    peeled and freshly grated
  • 1.0 tbsp Avocado Oil
    high-heat healthy fat for sautéing
  • 1.0 tbsp Apple Cider Vinegar
    raw, gluten-free acid source
  • 1.0 tsp Arrowroot Powder
    grain-free thickener mixed with 1 tbsp water
  • 1.0 lb Fresh Broccoli Crowns
    cut into small florets for steaming
  • 2.0 whole Green Onions (Scallions)
    thinly sliced for garnish

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place - Vegetables & Aromatics

  1. Gather cutting board, chef's knife, small bowls, whisk, large skillet, and pot with steamer basket.
  2. Cut 1 lb broccoli crowns (454g) into small, bite-sized florets.
  3. Slice 2 green onions (30g) thinly, separating white and green parts if desired.
  4. Peel and grate 1 tbsp fresh ginger (15g) and mince 4 cloves fresh garlic (20g).

2. Mise en Place - Protein & Sauce Prep

  1. In a medium bowl, whisk together 0.5 cup coconut aminos (120ml), 0.33 cup raw honey (115g), 1 tbsp apple cider vinegar (15ml), the minced garlic, and grated ginger.
  2. In a small separate cup, mix 1 tsp arrowroot powder (4g) with 1 tbsp water (15ml) to create a slurry.
  3. Dice 1.5 lb boneless skinless chicken breast (680g) into 1-inch (2.5cm) cubes. Wash hands and surfaces immediately after handling raw poultry.

3. Steam Broccoli Side Dish

  1. Add 1 inch (2.5cm) of water to a pot and bring to a boil over high heat.
  2. Place broccoli florets in a steamer basket over the boiling water, cover with a lid.
  3. Steam for 3-4 minutes until tender-crisp and bright green, then remove from heat and set aside.

4. Sear Chicken

  1. Heat 1 tbsp avocado oil (15ml) in a large skillet or wok over medium-high heat until shimmering.
  2. Add diced chicken carefully in a single layer (cook in two batches if pan is small to avoid overcrowding).
  3. Sear undisturbed for 3 minutes to develop a golden-brown crust.
  4. Stir and cook for another 3 minutes until chicken is opaque and mostly cooked through.

5. Glaze & Finish

  1. Pour the prepared honey-garlic sauce mixture over the chicken in the skillet.
  2. Let the sauce bubble and simmer for 1 minute to cook the raw garlic/ginger and reduce slightly.
  3. Stir in the arrowroot slurry and cook for 30-60 seconds until the sauce thickens into a glossy glaze coating the chicken.
  4. Turn off heat and stir in the sliced green onions.

Plating

  1. Spoon a neat mound of warm quinoa or brown rice into the center of a wide, shallow bowl or dinner plate to serve as the foundation.
  2. Arrange the vibrant steamed broccoli florets in a crescent shape along one side of the grains, ensuring the florets face upward.
  3. Place the honey garlic chicken pieces on top of the grains, building height in the center rather than spreading them flat.
  4. Drizzle a generous spoonful of the remaining thick, glossy glaze from the pan directly over the chicken to enhance the shine.
  5. Scatter the thinly sliced green onions across the top of the chicken to provide a fresh visual contrast against the dark glaze.
  6. Wipe the rim of the bowl or plate with a clean, damp cloth to remove any drips or smudges for a pristine presentation.

Family Beverage

Chilled jasmine tea, sparkling water with fresh lime and ginger slices, or cucumber infused water

Alcohol Beverage

Dry Riesling, crisp Sauvignon Blanc, or a light Pinot Grigio

Serving Suggestions

Serve over a bed of fluffy quinoa or brown rice with a side of steamed broccoli and bok choy for a complete, nutritious meal.

Notes

For the best flavor, allow the chicken to marinate in the sauce for at least 20 minutes before cooking. Garnish with fresh chopped scallions or cilantro. Ensuring the pan is hot before adding the chicken creates a nice sear without needing excessive oil.

Storage

Allow the chicken and vegetables to cool completely before transferring them to airtight glass or plastic containers. Refrigerate within two hours of cooking. Store the chicken and broccoli for up to 3 to 4 days. Keep the grains separate if possible to maintain optimal texture.

Freezing

Transfer the cooled chicken and sauce into heavy-duty freezer bags or airtight freezer-safe containers, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. To use, thaw overnight in the refrigerator and reheat gently in a skillet over medium heat, adding a splash of water if the glaze is too thick.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: soy, wheat, gluten. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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