Tender chicken coated in a sweet and savory honey-garlic glaze, perfect for weeknight dinners or entertaining.

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)

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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.

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.