Description
Easy honey garlic chicken with tender chicken pieces coated in a sweet, savory, sticky sauce. This quick 30-minute dinner is better than takeout and perfect for busy weeknights.
Ingredients
Scale
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup soy sauce (or tamari for gluten-free)
- 5–6 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon fresh grated ginger (optional)
- 1 teaspoon sesame oil (optional)
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon water
For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro (optional)
Instructions
- Prepare the Chicken: Pat chicken pieces completely dry with paper towels—this is crucial for good browning. Cut into uniform 1-inch pieces so they cook evenly.
- Coat with Cornstarch: In a small bowl, combine cornstarch, salt, and pepper. Add chicken pieces and toss until evenly coated. The cornstarch creates a light coating that helps chicken brown beautifully and keeps it juicy.
- Make the Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ginger (if using), sesame oil (if using), red pepper flakes (if using), and water. Set aside. Having your sauce pre-mixed allows you to add it quickly during cooking.
- Heat the Pan: Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the bottom. Let oil get hot—you should see it shimmer slightly.
- Cook the Chicken: Add coated chicken pieces in a single layer, leaving space between pieces. Don’t overcrowd the pan or chicken will steam instead of brown. Cook without moving for 3-4 minutes until golden brown on the bottom.
- Flip and Continue: Flip chicken pieces using tongs or spatula. Cook another 3-4 minutes until second side is golden and chicken is cooked through (internal temperature should reach 165°F). The chicken doesn’t need to be fully cooked yet—it will finish in the sauce.
- Add the Sauce: Reduce heat to medium. Pour the honey garlic sauce over the chicken. Stir to coat all pieces evenly.
- Simmer and Thicken: Let the sauce simmer for 3-5 minutes, stirring frequently, until it thickens and becomes glossy. The sauce will reduce and coat the chicken beautifully. If sauce gets too thick, add a tablespoon of water. If too thin, let it simmer longer.
- Check Doneness: Ensure chicken is fully cooked through—no pink remaining and juices run clear. Cut into a piece to check if needed.
- Garnish and Serve: Remove from heat. Sprinkle with sliced green onions and sesame seeds. Serve immediately over rice, noodles, or with vegetables. The sauce is delicious drizzled over everything!
Notes
- For crispier chicken: Let chicken pieces sit undisturbed for 3-4 minutes before flipping to develop good crust
- Sauce consistency: It thickens as it cools, so don’t overreduce it on the stove
- Batch cooking: If making a double batch, cook chicken in batches to avoid crowding
- Gluten-free: Use tamari or coconut aminos instead of soy sauce
- Spice level: Adjust red pepper flakes to taste, or omit for kid-friendly version
- Storage: Refrigerate leftovers up to 4 days; reheat gently with splash of water
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 6 oz chicken with sauce
- Calories: 380
- Sugar: 19g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg