Why You’ll Love This Recipe
Honey Garlic Chicken is a perfect blend of sweet, savory, and garlicky flavors that come together in a sticky glaze. This easy-to-make dish delivers restaurant-quality taste right at home. With its juicy chicken and glossy sauce, it’s ideal for weeknight dinners or meal prepping. Serve it over rice or veggies for a satisfying, flavorful meal the whole family will love.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breast (boneless, skinless)garlichoneysoy sauceapple cider vinegar or rice vinegarolive oilcornstarchwatergreen onions (optional for garnish)sesame seeds (optional for garnish)salt and pepper
directions
Season the chicken with salt and pepper on both sides.
In a large skillet or pan, heat olive oil over medium-high heat.
Add the chicken and cook until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.
In the same pan, lower the heat and add minced garlic. Sauté until fragrant, about 30 seconds.
Add honey, soy sauce, and vinegar to the pan, stirring to combine. Simmer for 2-3 minutes.
Mix cornstarch with water to create a slurry, then stir it into the sauce to thicken.
Return the chicken to the pan, coating it in the sauce. Cook for another 2-3 minutes until everything is well glazed.
Garnish with chopped green onions and sesame seeds if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15-20 minutesTotal time: 25-30 minutes
Variations
Use chicken wings or drumsticks for a finger-food version.
Add chili flakes or sriracha for a spicy kick.
Stir in some fresh ginger for extra depth.
Serve over noodles instead of rice for a different twist.
Use coconut aminos instead of soy sauce for a gluten-free option.
storage/reheating
Store Honey Garlic Chicken in an airtight container in the refrigerator for up to 4 days.Reheat in a microwave or on the stove over low heat until warmed through.You can freeze the cooked chicken with sauce for up to 2 months—thaw overnight before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, both work well—just adjust cooking time to prevent dryness.
What can I serve with Honey Garlic Chicken?
Steamed rice, broccoli, stir-fried veggies, or even mashed potatoes.
Is this dish very sweet?
It’s balanced but can be adjusted—use less honey if you prefer it less sweet.
Can I make this dish ahead?
Yes, it stores and reheats well, making it great for meal prep.
How do I thicken the sauce?
The cornstarch slurry helps thicken the sauce to a glossy glaze.
Can I cook this in an air fryer?
You can air fry the chicken and prepare the sauce separately on the stove.
Is it okay to marinate the chicken in the sauce?
You can marinate it for extra flavor, but cook the sauce separately to avoid burning the honey.
Is it gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Can I double the sauce?
Yes, especially if serving over rice or vegetables—it’s great for drizzling.
Does it work with tofu?
Yes, the sauce pairs well with tofu for a vegetarian version.
Conclusion
Honey Garlic Chicken is a quick, flavorful, and satisfying dish that transforms everyday ingredients into a crave-worthy meal. Whether you’re feeding the family or prepping lunch for the week, this recipe offers bold taste with minimal effort. Give it a try—you’ll likely add it to your regular dinner rotation.
Print
Honey Garlic Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Asian Fusion
Description
Tender chicken coated in a sweet and savory honey-garlic glaze, perfect for weeknight dinners or entertaining.
Ingredients
- 1½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 3 tablespoons honey
- 3 tablespoons low‑sodium soy sauce
- 2 tablespoons hoisin sauce (optional for depth)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon olive oil or sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon sesame seeds (optional garnish)
- 2 tablespoons chopped green onions (for garnish)
Instructions
- In a bowl, whisk together honey, soy sauce, hoisin sauce (if using), vinegar, minced garlic, and ginger; set aside.
- Season chicken pieces lightly with salt and pepper.
- Heat oil in a large skillet or wok over medium‑high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes, stirring occasionally.
- Pour honey‑garlic sauce over the chicken. Stir to combine and bring to a gentle simmer.
- Add the cornstarch slurry to the pan and stir constantly until the sauce thickens and becomes glossy, about 1–2 minutes.
- Taste and adjust seasoning—add a splash more soy or honey if desired.
- Remove from heat. Garnish with sesame seeds and green onions.
- Serve immediately over steamed rice, cauliflower rice, or alongside veggies.
Notes
- For extra flavor, marinate chicken in half the sauce for 15–30 minutes before cooking.
- Use chicken breasts or thighs depending on preference—thighs remain juicier.
- Make it spicy by adding a pinch of red pepper flakes or drizzle of Sriracha.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.
- To make gluten‑free, use tamari or coconut aminos instead of soy sauce.