Description
This Easy Honey Garlic Chicken features tender chicken pieces coated in a sweet, savory, and sticky honey garlic sauce. Ready in just 30 minutes, it’s perfect for weeknight dinners and tastes even better than takeout!
Ingredients
Scale
For the Chicken:
- 1½-2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch (for coating chicken)
- 2-3 tablespoons vegetable oil (for cooking)
For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup soy sauce (or tamari for gluten-free)
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ¼ teaspoon red pepper flakes (optional, for heat)
- ¼ cup water
For the Cornstarch Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro or parsley (optional)
Instructions
- Prepare the Chicken: Pat chicken pieces completely dry with paper towels—this is crucial for good browning. Season with salt and pepper, then toss with 2 tablespoons cornstarch until evenly coated. The cornstarch creates a light coating that helps the sauce adhere beautifully.
- Mix the Sauce: In a medium bowl, whisk together honey, soy sauce, minced garlic, minced ginger, rice vinegar, sesame oil, red pepper flakes (if using), and ¼ cup water. Set aside. The sauce should be well combined and fairly thin at this point—it will thicken later.
- Prepare Cornstarch Slurry: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Set aside—you’ll add this later to thicken the sauce.
- Heat the Pan: Place a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and heat until shimmering and just beginning to smoke. The pan should be quite hot for proper searing.
- Sear the Chicken: Add chicken pieces in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Sear without moving for 3-4 minutes until golden brown on the bottom. Flip and cook another 3-4 minutes until golden brown on the other side and cooked through (internal temperature should reach 165°F). Remove chicken to a plate.
- Sauté Aromatics (Optional Extra Step): If there’s excess oil in the pan, pour most of it out, leaving about 1 tablespoon. Add a bit of the minced garlic and ginger from your sauce mixture and sauté for 30 seconds until fragrant. This extra step intensifies the garlic flavor but isn’t necessary if you want to keep things simple.
- Add the Sauce: Pour the honey garlic sauce mixture into the skillet. Bring to a simmer over medium heat, stirring and scraping up any browned bits from the bottom of the pan. Those browned bits (fond) add incredible flavor.
- Thicken the Sauce: Once simmering, give the cornstarch slurry a quick stir and slowly pour it into the sauce while whisking constantly. Continue cooking and stirring for 1-2 minutes until the sauce thickens noticeably and becomes glossy. It should coat the back of a spoon.
- Combine Chicken and Sauce: Return the cooked chicken and any accumulated juices to the skillet. Toss to coat evenly with the thick, glossy sauce. Cook for 1-2 minutes more, stirring constantly, until the chicken is heated through and completely coated with sauce.
- Garnish and Serve: Remove from heat. Transfer to a serving dish and garnish with sliced green onions, sesame seeds, and fresh herbs if using. Serve immediately over rice, noodles, or your favorite side dish.
Notes
- Don’t Skip Drying the Chicken: Moisture prevents browning. Always pat chicken completely dry before cooking.
- Control the Heat: If your sauce gets too thick, thin it with a tablespoon of water at a time. If too thin, simmer longer or add more cornstarch slurry.
- Honey Quality Matters: Better honey = better flavor. Use real honey, not honey-flavored syrup.
- Adjust Sweetness: If the sauce is too sweet for your taste, add more rice vinegar or a squeeze of fresh lemon juice.
- For Crispier Chicken: After coating with cornstarch, let chicken sit for 5 minutes before cooking. This helps the coating adhere better.
- Low-Sodium Option: Use low-sodium soy sauce and reduce the amount to ⅛ cup, adjusting to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Pan-Seared
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: About 6 oz chicken with sauce (based on 4 servings)
- Calories: 358
- Sugar: 18g
- Sodium: 892mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 109mg