These tender, juicy, flavor-pumpin’ chicken pieces are first baked to a golden crispy perfection, then dipped in sauce, then re-baked to get that sauce all soaked into the chicken so it’s that perfect balance of semi-crispy and saucy-sticky, and served over hot steaming basmati rice that will make you feel like you might be in the restaurant of your dreams. Surprise! It’s your kitchen. And before the fork action starts, let’s throw some supergreen tender crisp broccoli florets up in there and drizzle it all with a little more of that tangy hoisin and honey garlic sauce, mmkay? Sauce makes the food world go ROUND.
STICKY GARLIC CHICKEN AND BROCCOLI
Prep time:
Cook time:
Total time:
Serves: 3
Recipe Modified from: pinchofyum
Ingredients
- For the chicken and broccoli
- 1½ pounds boneless, skinless chicken breast tenders
- 1 cup gluten free buttermilk (just use milk with a spoonful of vinegar if you don't have buttermilk)
- 1 cup panko breadcrumbs (gluten free)
- ¼ cup cornmeal
- 1 tablespoon olive oil
- salt and pepper
- 3-4 cups broccoli florets
- For the sauce
- 3 cloves garlic
- 1 1-inch piece fresh ginger
- ¾ cup Sans J gluten free soy sauce
- ½ cup water
- ½ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 2 teaspoons sambal oelek
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with foil and place a metal cooling rack on top if you have one (it can work without, too). Soak the chicken in the buttermilk. Mix the panko, cornmeal, olive oil, and salt and pepper in a bowl. Remove the chicken one piece at a time, let the buttermilk drip off, and gently press into the panko cornmeal mixture until coated with crumbs. Place the chicken on the baking sheet and bake for 10 minutes. At 10 minutes, flip each piece and bake for another 10 minutes (so total bake time for the chicken is about 20 minutes).
- Meanwhile, as your chicken bakes, pulse all the sauce ingredients in a food processor. This is optional, but to help the sauce develop its flavor and thicken a bit, you can put it in a skillet over medium low heat and let it simmer for a while. Prepare your broccoli by boiling for 1 minute and plunging into ice water (it stays so bright green and crispy!) or stir frying until tender crisp.
- When the chicken is done, dip each piece in the sauce and return to the baking sheet. Bake another 5 minutes, re-dip for one last sauce love, and let rest for a minute or two. Serve over rice, with the broccoli and extra sauce.
Notes
You might have some extra breading and sauce, so you can also use closer to two pounds of chicken depending on how many people you have to feed. Also, the key to the 30 minute trick is prepping the sauce, broccoli, and rice while the chicken bakes. Voila!
Nutrition Information
Calories: 340 Fat: 7.9g Saturated fat: 1.9g Carbohydrates: 36.3g Sodium: 1602.9mg Fiber: 2.9g Protein: 30.7g Cholesterol: 77.3g
Photo Credit: pinchofyum
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