Description

A quick and easy weeknight meal featuring double-coated crispy chicken thighs tossed in a sticky, sweet, and savory honey garlic sauce with colorful rainbow veggies.

Ingredients

Scale

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
Salt and black pepper
1/4 cup neutral oil (avocado or canola)
4 cloves garlic, minced
1/4 cup honey
3 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
2 tbsp chicken broth
1 tsp fresh ginger, grated
1 tsp sesame oil
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
2 green onions, chopped
Steamed rice or quinoa for serving
Sesame seeds for garnish

Instructions

Pat chicken thighs dry with paper towels and cut into bite-sized pieces.
Set up a dredging station with cornstarch in one shallow bowl and beaten eggs in another. Season the cornstarch with salt and pepper.
Dip chicken pieces in egg, let excess drip off, then roll in cornstarch, pressing gently to coat. Place on a wire rack.
Heat 1/4 inch of neutral oil in a large skillet over medium-high heat.
Fry chicken in batches for 2-3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate.
Whisk together honey, soy sauce, rice vinegar, chicken broth, minced garlic, and grated ginger in a small bowl.
In the same skillet, add a little more oil if needed and stir-fry broccoli, carrots, and bell peppers for 2-3 minutes until tender-crisp.
Reduce heat to medium-low, pour sauce over veggies, and bubble for 30 seconds.
Add crispy chicken back to the pan and toss gently to coat in the sticky sauce.
Remove from heat immediately and serve over steamed rice or quinoa, garnished with green onions and sesame seeds.

Notes

Ensure chicken is very dry before coating to maximize crispiness. Fry in batches to maintain oil temperature. The sauce burns easily, so remove from heat once coated. For extra crunch, double-coat the chicken (egg, cornstarch, egg, cornstarch).

Prep Time: 12 minutes
Cook Time: 18 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl per person
Calories: 450
Sugar: 24
Sodium: 680
Fat: 18
Saturated Fat: 4
Carbohydrates: 42
Fiber: 3
Protein: 28

Keywords: crispy chicken, honey garlic sauce, chicken bowls, easy dinner, meal prep, gluten-free option, healthy comfort food