Honey Garlic Chicken
I grew up on quick, saucy dinners that could go from fridge to table in under 30 minutes, and this honey garlic chicken is one of those weekday heroes. Bite-sized pieces of chicken get a glossy, sticky glaze made from honey, soy, and lots of garlic — sweet, savory, and just a touch of heat. It’s fast, forgiving, and a great go-to when you want comfort food without a lot of fuss; if you prefer slow-cooker ease, there’s also a tasty crockpot variation that keeps the same flavors with hands-off cooking.
Why you’ll love this dish
This recipe nails the balance between sweet and savory while staying fast and budget-friendly. You can have it on the table in about 20 minutes, it uses pantry staples (honey, soy, garlic), and the cornstarch trick gives the chicken a diner-style crisp without deep frying. Families love it because kids often enjoy the sweetness, and adults can dial up the heat with red pepper flakes.
“Fast, sticky, and unbelievably addictive — we served this over rice and went back for seconds.” — a satisfied weeknight tester
If you want other cooking formats or meal-prep ideas, check out this simple honey garlic chicken breasts page for inspiration.
The cooking process explained
Step-by-step, here’s what happens: you season and (optionally) dust the chicken with cornstarch, sear it until golden, quickly make a honey-soy-garlic sauce in the same pan, thicken the sauce with a slurry, then return the chicken to coat. The cornstarch both protects the meat during searing and helps the final sauce cling to the pieces for that glossy finish. This small sequence keeps the chicken juicy, the sauce concentrated, and cleanup minimal.
What you’ll need
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
- 2 tablespoons olive oil (or neutral oil like vegetable)
- 2 tablespoons cornstarch (optional — for extra crispiness)
- Salt and pepper, to taste
- 1/4 cup honey
- 3 tablespoons soy sauce (low sodium preferred; use tamari for gluten-free)
- 4 garlic cloves, minced (use more if you love garlic)
- 1 tablespoon apple cider vinegar or rice vinegar
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon water mixed with 1 teaspoon cornstarch (slurry, for thickening)
- Sesame seeds (optional)
- Fresh chopped parsley or green onions for garnish
Notes: If you prefer dark meat, substitute boneless skinless thighs (they’re more forgiving and stay juicy). For a lower-sugar version, reduce honey to 3 tablespoons and add a splash of extra soy or a pinch of sweetener alternative.
Directions to follow
- Prepare the chicken: Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper. If you want a crisp exterior, toss the pieces with 2 tablespoons of cornstarch until evenly coated and shake off excess.
- Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (don’t overcrowd — work in batches if needed). Cook until golden and cooked through, about 3–4 minutes per side. Transfer cooked chicken to a plate.
- Make the honey garlic sauce: Reduce heat to medium. Add minced garlic to the hot pan and cook about 30 seconds until fragrant — don’t let it burn. Stir in 1/4 cup honey, 3 tablespoons soy sauce, and 1 tablespoon vinegar. Bring to a gentle simmer for 1–2 minutes.
- Thicken the sauce: Whisk in the cornstarch slurry (1 tbsp water + 1 tsp cornstarch) and cook, stirring, until the sauce becomes glossy and coats the spoon. Add red pepper flakes now if using.
- Combine and finish: Return the chicken to the pan and toss to coat thoroughly in the sauce. Heat through for a minute so every piece is glazed. Garnish with sesame seeds and chopped parsley or green onions before serving.
Serve immediately for the best texture — the sauce is at its glossiest right out of the pan.
How to plate and pair
This chicken is a perfect topping for plain steamed rice, jasmine rice, or even cauliflower rice for a low-carb option. Try it over noodles (lo mein or wide rice noodles) and add quick-blanched broccoli or snap peas for color and crunch. For a complete bowl, layer rice, the honey garlic chicken, sautéed bok choy, and a sprinkle of toasted sesame seeds and scallions.
For a lighter meal, serve alongside a crisp cucumber salad or shredded cabbage slaw to cut the sweetness.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3–4 days. To reheat gently and keep the sauce glossy: warm in a skillet over low-medium heat with a splash of water or a teaspoon of oil, tossing until heated through. If microwaving, stir halfway through and cover to retain moisture.
To freeze: cool completely, place in a freezer-safe container, and freeze up to 2–3 months. Thaw overnight in the fridge before reheating. Never refreeze previously frozen, thawed chicken unless it was cooked after thawing.
Make sure chicken reaches an internal temperature of 165°F (74°C) when reheating if you reheat from refrigerated or previously cooked state.
Pro chef tips
- Don’t crowd the pan: overcrowding steams the chicken instead of browning it. Work in batches for even color.
- Room temperature chicken sears better: let it rest 10–15 minutes out of the fridge if time allows.
- Use a metal spatula or tongs to get good contact and flip pieces cleanly.
- For extra depth, add a splash of toasted sesame oil to the sauce at the end.
- If the sauce becomes too thick after chilling, loosen with a tablespoon or two of warm water as you reheat.
- Always taste the sauce before adding chicken back — you can adjust acidity (vinegar), sweetness (honey), or salt (soy) quickly.
For more make-ahead ideas and a slightly different method, see this slow-cooker version: slow-cooker honey garlic chicken and veggies.
Creative twists
- Vegetarian swap: pan-fry 1-inch cubes of firm tofu tossed in cornstarch until golden and use the same sauce.
- Spicy honey garlic: double the red pepper flakes or add a teaspoon of sambal oelek.
- Citrus lift: stir in 1 teaspoon of fresh lemon or orange zest for brightness.
- Herb-forward: finish with cilantro instead of parsley for a fresher note.
- Sheet-pan version: toss chicken and sauce ingredients (hold back slurry) with vegetables and roast; add slurry at the end to thicken.
For another quick take using breasts with slightly different timing and ratios, check out this helpful guide: honey garlic chicken breasts.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 15–20 minutes. Including prep, expect 20–30 minutes total.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs stay juicier and tolerate higher heat; adjust sear time slightly if pieces are larger.
Q: Is this recipe gluten-free?
A: Swap soy sauce for tamari or a certified gluten-free soy sauce to make the recipe gluten-free.
Q: Can I make the sauce ahead of time?
A: You can prepare the sauce (without slurry) up to 24 hours ahead. Whisk in the slurry and reheat to thicken when you toss in the cooked chicken.
Q: My sauce is too thin or too thick — how do I fix it?
A: Too thin: add a bit more cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp water, then whisk in). Too thick: thin with a splash of water, soy, or vinegar while reheating.
Conclusion
If you want another quick skillet version with slightly different proportions, this 15-Minute Honey Garlic Chicken – Family Food on the Table is a great comparison for timing and serving ideas. For a slightly different take and technique, you can also compare notes with the Honey Garlic Chicken Breast – RecipeTin Eats.
Honey Garlic Chicken
Ingredients
Method
- Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper. If you want a crisp exterior, toss the pieces with 2 tablespoons of cornstarch until evenly coated and shake off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (don’t overcrowd — work in batches if needed). Cook until golden and cooked through, about 3–4 minutes per side. Transfer cooked chicken to a plate.
- Reduce heat to medium. Add minced garlic to the hot pan and cook about 30 seconds until fragrant — don’t let it burn. Stir in 1/4 cup honey, 3 tablespoons soy sauce, and 1 tablespoon vinegar. Bring to a gentle simmer for 1–2 minutes.
- Whisk in the cornstarch slurry (1 tbsp water + 1 tsp cornstarch) and cook, stirring, until the sauce becomes glossy and coats the spoon. Add red pepper flakes now if using.
- Return the chicken to the pan and toss to coat thoroughly in the sauce. Heat through for a minute so every piece is glazed. Garnish with sesame seeds and chopped parsley or green onions before serving.
