Description
These easy Honey Garlic Chicken Bites are tender, juicy, and coated in a sticky-sweet sauce that’s absolutely irresistible! Ready in just 25 minutes with simple ingredients, this recipe is perfect for busy weeknights, meal prep, or serving as a party appetizer. The combination of sweet honey, savory garlic, and umami-rich soy sauce creates a flavor explosion that rivals your favorite takeout!
Ingredients
Scale
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil (for cooking)
For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 5 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- ½ teaspoon fresh grated ginger (optional)
- ¼ teaspoon red pepper flakes (optional, for heat)
For Garnish:
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Fresh cilantro (optional)
Instructions
- Prep the chicken: Pat the chicken pieces completely dry with paper towels – this is crucial for getting a nice sear! Place the chicken cubes in a medium bowl and toss with 2 tablespoons cornstarch, salt, and pepper until evenly coated.
- Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, 1 tablespoon cornstarch, water, sesame oil, ginger (if using), and red pepper flakes (if using) until the cornstarch is completely dissolved and the mixture is smooth. Set aside.
- Sear the chicken: Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan. Once the oil is shimmering and hot, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook without moving for 2-3 minutes until golden brown on the bottom.
- Finish cooking: Flip the chicken pieces and cook for another 2-3 minutes until golden on the other side and cooked through (internal temperature should reach 165°F). The chicken doesn’t need to be swimming in sauce yet – we’re just getting a nice sear.
- Add the sauce: Reduce heat to medium. Give your sauce mixture a quick stir (the cornstarch tends to settle), then pour it over the chicken. Stir everything together, making sure each piece of chicken gets coated.
- Create that glaze: Let the sauce simmer for 3-4 minutes, stirring frequently, until it thickens and becomes glossy. The sauce should coat the back of a spoon. If it gets too thick, add a tablespoon of water. If it’s too thin, let it cook another minute.
- Garnish and serve: Remove from heat and transfer to a serving platter. Immediately garnish with sliced green onions, sesame seeds, and cilantro if desired. Serve hot over rice, noodles, or with your favorite sides!
Notes
- Cornstarch coating tip: Don’t skip coating the chicken in cornstarch before cooking – this creates a light crust that helps the sauce adhere better and adds texture.
- Don’t overcrowd the pan: If your skillet isn’t large enough to fit all the chicken in a single layer with space between pieces, cook in two batches. Overcrowding creates steam instead of a sear.
- Sauce consistency: The sauce will continue to thicken as it cools, so don’t worry if it seems slightly thin when you first remove it from heat.
- Make it spicier: Add more red pepper flakes, a drizzle of sriracha, or fresh sliced jalapeños.
- Protein swap: This sauce works beautifully with shrimp, pork tenderloin cubes, or even tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 serving (approximately 6 oz chicken with sauce)
- Calories: 340
- Sugar: 19g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 110mg