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Honey Garlic Chicken
Sofia

Honey Garlic Chicken

A sweet, savory, and garlicky chicken dish made with just a handful of pantry staples. Juicy chicken coated in a sticky honey garlic glaze — perfect for busy weeknights and better than takeout!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Asian-Inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 tablespoons cornstarch optional, for extra crispiness
  • 1 tablespoon oil vegetable or sesame
  • For the Honey Garlic Sauce:
  • ¼ cup honey
  • ¼ cup soy sauce low sodium preferred
  • 1 tablespoon rice vinegar or lemon juice
  • 3 –4 garlic cloves minced
  • ½ teaspoon red pepper flakes optional, for heat
  • 1 tablespoon water + 1 teaspoon cornstarch optional, for thickening
  • Garnish: chopped green onions and sesame seeds

Method
 

  1. Prep the Chicken:
  2. Pat chicken dry and season with salt and pepper. Toss with cornstarch if using (for a light crispy coating).
  3. Sear the Chicken:
  4. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Remove and set aside.
  5. Make the Sauce:
  6. In the same pan, reduce heat to medium. Add honey, soy sauce, rice vinegar, garlic, and red pepper flakes. Stir and bring to a simmer.
  7. Thicken and Combine:
  8. If you like a thicker glaze, mix water with cornstarch and stir into the sauce. Let simmer 1–2 minutes until thickened.
  9. Return Chicken:
  10. Add cooked chicken back to the skillet. Toss to coat in the sauce and cook 1–2 more minutes until glazed.
  11. Serve:
  12. Garnish with green onions and sesame seeds. Serve over rice, noodles, or steamed vegetables.

Notes

  • For extra crispiness, fry chicken in batches and don’t overcrowd the pan.
  • Make it spicy with chili garlic sauce or sriracha.
  • Swap chicken for tofu or shrimp for a variation.
  • Leftovers can be stored up to 3 days in the fridge and reheat well.