Sweet and sticky Ginger Honey Chicken with broccoli – Gluten Free + Dairy Free + Soy Free

I have been making variations of this honey chicken for years now, but have somehow never shared it on here. How?!

It’s usually my go to dinner whenever Mike’s had a rough day and wants something extra nice for tea. I’m pretty sure the only food Mike likes more than chicken is battered chicken.

Sometimes we’ll make it when we’re cravings for Chinese-style takeout strikes. Since we haven’t had too much luck in the past with finding truly gluten free takeout restaurants we have to make out our fakeout/takeout meals at home. The added bonus there is also knowing that I’m not drowning in crazy amounts of soy MSG. No more waking up in the morning with my bed imprinted into the side of my face because I’m basically 80% salt at that point….but I digress.

And then sometimes I’ll just make it because I’m feeling nice and end up with a very happy husband on my hands. Wins all around!

So yeah! It’s high time I add this ginger honey chicken recipe to the collection here!

Even though I haven’t shared this recipe exactly it’s actually very similar to a recipe I shared a couple years ago – one of the very first recipes I ever posted.

This is basically the cleanup, streamlined, better version of that recipe with a little more umph added.

So let’s get to it then!

How to Make: Ginger Honey Chicken

Altogether this recipe is fairly simple and takes about 30 minutes to cook!

Start off by battering your chicken pieces in a little tapioca + salt & pepper mixture. From there your going to coat them in a beaten egg. It’s going to look weird and gloopy at this point but it’s still good! Once you fry your chicken pieces it will be brown and crispy and glorious. Promise!

As your chicken cooks make the honey & ginger sauce. It’s a balance of sweet & fiery and is super easy to make.

The end result is sweet & sticky honey chicken that’s crispy on the outside, tender on the inside and SO delicious!

Enjoy!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Ginger Honey Chicken

Yield: 4 servings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 40 minutes

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Sweet and sticky Ginger Honey Chicken with broccoli

Ingredients

• 1 lb chicken breasts cut up into 1 inch pieces
• 3 tbsp avocado oil for frying (more as needed)
• 3/4 cup tapioca starch (90g)
• 1/2 tsp salt & pepper each
• 1 egg, beaten
• 1 head broccoli cut into bite sized pieces
• 3 spring onions, sliced

Sauce

• 2 tbsp toasted sesame oil (30ml)
• 1 tbsp, minced garlic, about 3 cloves
• 1 tbsp minced ginger about 1 inch knob
• 1 tsp sea salt + more to taste
• 3 tbsp honey (60g)
• 1 tsp rice vinegar
• 3/4 cup chicken stock (180ml)
• 1 tsp tapioca starch + 1 tbsp water whisked together in a small bowl

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Sauce

1. Warm a small sauce pot over a medium heat. Add sesame oil. When the oil is hot add the garlic and ginger. Stir and fry for about minute until fragrant.
2. Add the salt, honey, vinegar and chicken stock and whisk to combine. Bring the sauce to a boil.
3. Whisk in the tapioca water mixture and then reduce the temperature to maintain a simmer. Let cook for 4-5 minutes, stirring every so often to thicken. Turn off the heat and set aside until needed.

Chicken & Broccoli

1. In a large bowl: whisk starch, salt, and pepper. Add chicken pieces and toss until the chicken is well coated in starch.
2. Stir the beaten egg into the coated chicken and mix together until fully combined.
3. Place a large frying pan or wok over a medium-high heat. Add the avocado oil. When the hot is hot and simmering, add the chicken and fry a couple of minutes on each side until the coating begins to crisp. Try not to crowd the pan with too many chicken pieces at a time or a proper crust won't form.
4. Once all the chicken pieces are cooked briefly remove them from the pan. Pour out the remaining oil and wipe down with a paper towel to remove any burnt bits and leftover starch.
5. Add another 1 tablespoon oil to the pan then add the broccoli florets. Stir fry for 4-5 minutes until crisp & tender.
6. Return the chicken to the pan along with the honey & garlic sauce and the sliced green onions. Toss everything together to coat in sauce. Taste and season as you see fit and enjoy. Serve over rice or cauliflower rice.

Notes

• Chicken Stock: Use low sodium chicken stock if needed.
• Tapioca starch: Feel free to use cornstarch if you don't need this to be grain free or paleo friendly.

Nutrition Information

Yield: 4

Serving Size:

serving Calories: 460Saturated Fat: 5gCholesterol: 114mgSodium: 990mgCarbohydrates: 52gFiber: 4gSugar: 16gProtein: 31g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Asian