1Cut chicken breasts or thighs into strips and place them in a bowl.
2Cut chicken breasts or thighs into strips and place them in a bowl.
3Cut chicken breasts or thighs into strips and place them in a bowl.
4For every pound of chicken, add 1 tablespoon of garlic powder, onion powder, paprika, chili powder, and cornstarch, along with salt and black pepper to taste. (For 2 lbs of chicken, use 2 tablespoons of each).
5For every pound of chicken, add 1 tablespoon of garlic powder, onion powder, paprika, chili powder, and cornstarch, along with salt and black pepper to taste. (For 2 lbs of chicken, use 2 tablespoons of each).
6For every pound of chicken, add 1 tablespoon of garlic powder, onion powder, paprika, chili powder, and cornstarch, along with salt and black pepper to taste. (For 2 lbs of chicken, use 2 tablespoons of each).
7Mix the ingredients really well, coating all the chicken evenly.
8Mix the ingredients really well, coating all the chicken evenly.
9Mix the ingredients really well, coating all the chicken evenly.
10Place a pan on the stove over medium-high heat.
11Place a pan on the stove over medium-high heat.
12Place a pan on the stove over medium-high heat.
13For every pound of chicken, add 3 tablespoons of high smoke point oil to the hot pan. (For 2 lbs of chicken, use 6 tablespoons of oil).
14For every pound of chicken, add 3 tablespoons of high smoke point oil to the hot pan. (For 2 lbs of chicken, use 6 tablespoons of oil).
15For every pound of chicken, add 3 tablespoons of high smoke point oil to the hot pan. (For 2 lbs of chicken, use 6 tablespoons of oil).
16Add the coated chicken to the hot oil.
17Add the coated chicken to the hot oil.
18Add the coated chicken to the hot oil.
19Cook the chicken for 4 minutes on one side, then turn it over and cook for another 4 minutes on the other side, until the internal temperature reaches 165 degrees.
20Cook the chicken for 4 minutes on one side, then turn it over and cook for another 4 minutes on the other side, until the internal temperature reaches 165 degrees.
21Cook the chicken for 4 minutes on one side, then turn it over and cook for another 4 minutes on the other side, until the internal temperature reaches 165 degrees.
22Remove the cooked chicken from the pan.
23Remove the cooked chicken from the pan.
24Remove the cooked chicken from the pan.
25Add 5 cloves of minced garlic to the pan.
26Add 5 cloves of minced garlic to the pan.
27Add 5 cloves of minced garlic to the pan.
28Let the garlic bloom for about 30 seconds, mixing it around.
29Let the garlic bloom for about 30 seconds, mixing it around.
30Let the garlic bloom for about 30 seconds, mixing it around.
31Add a half cup of honey and a quarter cup of soy sauce to the pan.
32Add a half cup of honey and a quarter cup of soy sauce to the pan.
33Add a half cup of honey and a quarter cup of soy sauce to the pan.
34Add a small, optional pinch of sugar for flavor.
35Add a small, optional pinch of sugar for flavor.
36Add a small, optional pinch of sugar for flavor.
37Return the chicken to the pan and mix to ensure all chicken is well coated with the sauce.
38Return the chicken to the pan and mix to ensure all chicken is well coated with the sauce.
39Return the chicken to the pan and mix to ensure all chicken is well coated with the sauce.
40Lower the heat to medium-low, cover the pan, and cook for another 3 minutes.
41Lower the heat to medium-low, cover the pan, and cook for another 3 minutes.
42Lower the heat to medium-low, cover the pan, and cook for another 3 minutes.
43Uncover, mix, and serve the garlic honey chicken.
44Uncover, mix, and serve the garlic honey chicken.
45Uncover, mix, and serve the garlic honey chicken.
Ingredients
2 lbs chicken breasts or thighs, cut into strips
2 lbs chicken breasts or thighs, cut into strips
2 lbs chicken breasts or thighs, cut into strips
2 tbsp garlic powder
2 tbsp garlic powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp onion powder
2 tbsp onion powder
2 tbsp paprika
2 tbsp paprika
2 tbsp paprika
2 tbsp chili powder
2 tbsp chili powder
2 tbsp chili powder
2 tbsp cornstarch
2 tbsp cornstarch
2 tbsp cornstarch
to taste salt
to taste salt
to taste salt
to taste black pepper
to taste black pepper
to taste black pepper
6 tbsp oil, high smoke point
6 tbsp oil, high smoke point
6 tbsp oil, high smoke point
5 cloves minced garlic
5 cloves minced garlic
5 cloves minced garlic
0.5 cup honey
0.5 cup honey
0.5 cup honey
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup soy sauce
1 small pinch sugar
1 small pinch sugar
1 small pinch sugar
green onion
green onion
green onion
sesame seeds
sesame seeds
sesame seeds
Equipment
bowlpan
Tips
For every pound of chicken, use 1 tablespoon of each seasoning.
Let the minced garlic "bloom" for about 30 seconds to extract flavor.
The pinch of sugar in the sauce is optional but adds a nice flavor.
Serve with chicken fried rice and sauteed carrots.