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30 Minute Honey Garlic Chicken

Coat cubed chicken with seasoning, flour, and olive oil.Roast with broccoli, then toss the chicken in honey garlic sauce.Bake 5 minutes more until sticky, glazed, and cooked through.
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Prep Time 10 minutes
Course Dinner / Main Course
Cuisine Asian-Inspired

Ingredients
  

For the Chicken and Vegetables

  • 2 pounds halal boneless 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 divided
  • 3 cups broccoli florets or chopped asparagus
  • Salt to taste
  • Sesame seeds for serving

For the Honey Garlic Sauce

  • ⅓ cup halal-friendly tamari or soy sauce
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons honey
  • 6 garlic cloves finely grated
  • 3 –4 tablespoons halal-friendly gochujang adjusted to taste
  • 2 tablespoons chopped green onion
  • 1 tablespoon toasted sesame oil

Instructions
 

  • Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper or lightly coat it with oil.
  • Place the cubed chicken on one side of the prepared sheet pan.
  • Sprinkle the chicken with garlic powder, black pepper, and chili flakes to taste. Toss until evenly seasoned.
  • Add the flour and toss again so the chicken pieces develop a thin, even coating.
  • Drizzle 2 tablespoons of olive oil over the chicken and toss until lightly coated. Arrange the pieces in a single layer with some space between them.
  • Add the broccoli florets or chopped asparagus to the other side of the pan. Drizzle with the remaining olive oil and season lightly with salt and black pepper.
  • Bake for approximately 10–15 minutes, or until the vegetables are tender and the chicken is nearly cooked through.
  • Meanwhile, prepare the sauce by combining the soy sauce or tamari, lemon juice, honey, grated garlic, gochujang, chopped green onion, and toasted sesame oil in a bowl. Stir until thoroughly combined.
  • Remove the baking sheet from the oven. Transfer the vegetables to a plate and keep them warm.
  • Pour the prepared sauce over the chicken and toss carefully until every piece is coated.
  • Return the 30 Minute Honey Garlic Chicken to the oven for approximately 5 minutes, or until the sauce becomes sticky and clings to the chicken.
  • Check that the thickest pieces of chicken have reached an internal temperature of 165°F (74°C).
  • Serve immediately with the roasted vegetables. Sprinkle with toasted sesame seeds and additional green onions if desired.

Notes

Boneless chicken breasts and thighs both work. Chicken thighs typically stay especially juicy, while breasts offer a leaner option.
Broccoli can be swapped for asparagus, green beans, bell peppers, or another quick-cooking vegetable.
For a gluten-free version, choose gluten-free flour and certified gluten-free tamari.
Serve this chicken and broccoli over jasmine rice, basmati rice, brown rice, noodles, or cauliflower rice. It can also be served on its own as an appetizer with toothpicks.