Sweet and sticky Ginger Honey Chicken with broccoli – make it in 20 minutes or less! Gluten Free + Paleo + Refined Sugar 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 20 minutes to make!
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!
Don’t forget to #asaucykitchen on instagram if you try this Ginger Honey Chicken! We love seeing what you make! You can also post your pictures to my facebook page – those are always fun to see!
- 1 pound chicken breasts cut up into 1 inch pieces
- 3 tablespoons coconut oil for frying (more as needed)
- 1 cup | 100 grams tapioca flour
- 1/4 teaspoon salt & pepper each
- 1 egg, beaten
- 1 head broccoli cut into bite sized pieces
- 2 tablespoons | 15 ml sesame oil (or coconut oil)
- 1 clove | about 1 teaspoon minced garlic
- 1 tablespoon minced ginger about 1 inch knob
- 1 teaspoon sea salt (or to taste)
- 3 tablespoons | 64 grams honey
- 1 teaspoon | 5ml rice vinegar or apple cider vinegar
- 3/4 cup | 180 ml chicken stock
- 1 teaspoon tapioca flour + 1 tablespoon water whisked together in a small bowl ( can sub cornstarch) this thickens your sauce
- 3 spring onions, sliced
Mix your tapioca flour, salt, and pepper in a large bowl. Add your cut up chicken to the bag and toss your chicken in the mixture until each piece of chicken is coated in flour.
Once your chicken is completely coated, add the beaten egg to the bowl and continue to toss until the chicken is coated.
Ideally for frying you will need a large wok or stir fry pan. If you don't have a wok, you can use a regular frying pan. Heat 2 tablespoons of your oil until your pan sizzle when you sprinkle water on it.
Add the chicken to the oil and fry on each side until golden brown. Make sure you don't over crowd the pan with chicken - it won't crisp up if you don't leave space in between each piece. You can begin working on your sauce as the chicken is frying (sauce recipe at the bottom)
Once browned on both sides and cooked through, remove the chicken from the pan and transfer to a paper towel line plate. Drain the oil & wipe down the pan. Add another 1 tablespoon oil to the pan and add the broccoli florets to oil and stir fry for 4-5 minutes until crisp & tender. Return the chicken to the pan. Pour the sauce over the chicken & broccoli and toss everything together to coat in sauce. Top with green onions and serve!
In a small sauce pot on a medium low heat add the oil. When the oil is hot add the garlic and ginger and fry lightly for a minute until fragrant. Add the salt, honey, vinegar and chicken stock and whisk to combine. Bring the sauce to a boil. Whisk in the tapioca water mixture and then reduce to a simmer. Let cook for 4-5, stirring every so often.
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