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Honey Garlic Chicken

This honey garlic chicken features tender, juicy chicken pieces coated in an irresistible sticky-sweet sauce made with honey, soy sauce, and garlic. It's a quick, one-pan meal perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Asian Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp cornstarch for coating the chicken
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground
  • 2 tbsp neutral oil such as avocado or canola, for frying
  • 6 cloves garlic minced
  • 0.5 cup honey preferably raw or local
  • 0.33 cup low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp sesame oil for finishing
  • 1 tsp fresh ginger grated (optional but recommended)
  • 1 tbsp sesame seeds for garnish
  • 2 tbsp green onions sliced, for garnish

Equipment

  • Large skillet or wok (12-inch preferred)
  • Sharp chef's knife and cutting board
  • Mixing bowls (small and medium)
  • Whisk
  • Measuring cups and spoons
  • Tongs or a wooden spoon

Method
 

  1. Pat the cubed chicken breasts completely dry with paper towels. In a medium bowl, toss the chicken with the cornstarch, salt, and black pepper until evenly coated. Let it sit for 5 minutes while you prepare the sauce. This light coating will help create a beautiful sear and thicken the sauce later.
  2. In a separate bowl, whisk together the honey, soy sauce, rice vinegar, and grated ginger (if using) until smooth. Mince the garlic and set it aside separately. Having your sauce pre-mixed is a key restaurant technique—it ensures even flavor distribution and prevents burning the garlic.
  3. Heat the neutral oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken in a single layer, working in batches if necessary to avoid crowding. Cook for 3-4 minutes per side without moving, until golden brown and cooked through. Transfer to a clean plate.
  4. Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for 30-60 seconds until fragrant but not browned. Pour in the pre-mixed sauce, scraping up any browned bits from the pan—this is flavor gold. Bring the sauce to a simmer.
  5. Return the cooked chicken to the skillet, tossing to coat in the sauce. Let it simmer together for 2-3 minutes, until the sauce thickens and becomes glossy, coating the back of a spoon. Turn off the heat and stir in the sesame oil for a final aromatic boost.
  6. Garnish the honey garlic chicken with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles, spooning extra sauce over the top. Trust me, you'll want every last drop.

Notes

Chef's Tips:
• For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir it in during the final simmer.
• Avoid moving the chicken too soon when searing—let it develop a golden crust for maximum flavor.
• Serve with a side of steamed broccoli or a simple cucumber salad to balance the rich sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Do not leave cooked chicken at room temperature for more than 2 hours