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This Honey Garlic Chicken is a sweet and savory Asian inspired chicken recipe that comes together in under 30 minutes—sticky, flavorful, and impossible to resist as an easy dinner.
Why You’ll Love This Honey Garlic Chicken
– Ready in under half an hour—weeknight dinner lifesaver
– No oven needed—just one skillet and minimal cleanup
– Sweet and savory sticky sauce that kids and adults both devour
– Simple marinade with pantry staples (think honey, garlic, soy sauce)
– Lean protein plus ginger and garlic for a healthy meal twist
– Family favorite—great for batch cooking and meal prep
– Versatile enough to toss with rice, noodles, or roasted veggies
– Naturally gluten-free if you use tamari or coconut aminos
Ingredients for Honey Garlic Chicken
– 1½ pounds boneless, skinless chicken thighs (or chicken breasts)
– ¼ cup honey (local, raw honey if you have it—so much flavor)
– 3 tablespoons low-sodium soy sauce (I like Kikkoman)
– 2 tablespoons rice vinegar (or apple cider vinegar)
– 1 tablespoon hoisin sauce (optional, for extra depth)
– 1 tablespoon sesame oil (or any neutral oil)
– 4 cloves garlic, minced (about 1½ tablespoons)
– 1 teaspoon fresh ginger, grated (sub ¼ teaspoon ground ginger)
– ½ teaspoon red pepper flakes (optional, for a little kick)
– 1 tablespoon cornstarch
– 2 tablespoons water
– Optional garnish: sesame seeds, chopped green onions
Directions to Make Honey Garlic Chicken
1. Pat the chicken dry and cut into 1-inch pieces. You want even bites so everything cooks at the same pace.
2. In a medium bowl, whisk together honey, soy sauce, rice vinegar, hoisin (if using), sesame oil, garlic, ginger, and red pepper flakes. This simple marinade doubles as your sauce.
3. Toss the chicken in two-thirds of the sauce and let it rest for 5–10 minutes. (You know what? Even a quick 5-minute soak amps up the flavor.)
4. Heat a large skillet (cast-iron works beautifully) over medium-high heat. Coat lightly with oil, then add the marinated chicken in a single layer—no crowding!
5. Cook chicken undisturbed for 3–4 minutes, then flip and cook another 3 minutes until golden. Tip: crispy edges make it extra fun to eat.
6. Pour in the remaining sauce, reduce heat to medium, and stir everything together. It will sizzle as it thickens—look for a glossy, sticky coat on each piece.
7. Mix cornstarch and water in a small cup, then drizzle into the skillet. Stir constantly for 1–2 minutes until sauce clings like a candy shell.
8. Remove from heat, garnish with sesame seeds and green onions, and serve hot over steamed rice or noodles.
Servings & Timing
– Makes 4 servings
– Prep Time: 10 minutes (chopping and mixing)
– Cook Time: 20 minutes (from skillet to table)
– Total Time: 30 minutes (perfect for busy evenings)
Variations
– Swap chicken for firm tofu or tempeh for a vegetarian twist.
– Add bell peppers and snap peas in step 5 for a one-pan stir-fry.
– Stir in a teaspoon of Sriracha for extra heat.
– Use maple syrup instead of honey for a deeper, woodsy sweetness.
– Finish with a squeeze of lime juice for bright, tangy balance.
– Turn it into lettuce wraps with shredded carrots and cilantro on top.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the sticky sauce thickens in cold, add a splash of water or broth when reheating. Warm gently in a skillet over medium, tossing until the sauce loosens and the chicken is heated through. You can also freeze cooked chicken in a freezer-safe bag for up to 2 months—thaw overnight in the fridge, then reheat as above.
FAQs About Honey Garlic Chicken
Q: Can I make this with chicken breasts instead of thighs?
A: Absolutely—just watch cook time closely so breasts don’t dry out (flip sooner).
Q: Do I have to marinate ahead of time?
A: No—marinating for 5–10 minutes still infuses plenty of flavor, but you can do up to 24 hours in the fridge.
Q: What’s a good side with Honey Garlic Chicken?
A: Steamed broccoli, snap peas, or jasmine rice are classic; try cauliflower rice for a lower-carb meal.
Q: How can I make the sauce thicker?
A: The cornstarch slurry does the trick—be sure to stir constantly so it doesn’t clump.
Q: Is this dish gluten-free?
A: Use tamari or coconut aminos instead of soy sauce and check that your hoisin is GF.
Q: Can I bake this instead of skillet-frying?
A: You can—bake at 400°F for 20-25 minutes, tossing halfway, but you’ll miss out on the crispy bits.
Q: My sauce turned out runny—what went wrong?
A: You may need a tiny bit more cornstarch slurry, or cook a bit longer to let moisture evaporate.
Q: How do I prevent garlic from burning?
A: Mince garlic just before cooking and add it with the marinade rather than searing raw.
Conclusion
This Honey Garlic Chicken delivers sweet, sticky sauce and tender chicken in under 30 minutes—truly a family favorite that feels a bit gourmet but is oh-so-simple. Give it a whirl on your next busy night, and let me know how it turned out in the comments or rate it with your own twist!
Honey Garlic Chicken
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or chicken breasts)
- 0.25 cup honey (local, raw honey if possible)
- 3 tablespoons low-sodium soy sauce (Kikkoman recommended)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon hoisin sauce optional
- 1 tablespoon sesame oil (or neutral oil)
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 0.5 teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons water
- sesame seeds for garnish
- green onions chopped, for garnish
Instructions
- Pat chicken dry and cut into 1-inch pieces for even cooking.
- Whisk honey, soy sauce, rice vinegar, hoisin, sesame oil, garlic, ginger, and red pepper flakes in a bowl.
- Toss chicken in two-thirds of the sauce and let rest for 5–10 minutes.
- Heat a skillet over medium-high, add oil, then chicken pieces in a single layer; cook 3–4 minutes per side.
- Pour in the leftover marinade, reduce to medium heat, and stir until sauce begins to thicken.
- Stir cornstarch and water together, add to skillet, and cook 1–2 minutes until glossy and sticky.
- Sprinkle sesame seeds and chopped green onions over the chicken just before serving.
- Plate over rice, noodles, or salad greens and enjoy immediately.
Notes
Nutrition
