Name: Sticky Honey Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into ~1-inch cubes; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 3 tablespoons cornstarch (for coating); 0.333 cup honey; 2 tablespoons chicken broth or water (Use broth for more flavor.); 2 tablespoons soy sauce (or tamari for gluten-free); 2 teaspoons grated fresh ginger ((or ¾ teaspoon ground ginger)); 2 teaspoons cornstarch (for thickening the sauce); 1 teaspoon sriracha (Adjust for heat.); 3 cloves garlic, minced; 1 tablespoon vegetable oil ((or other neutral oil with a high smoke point)); Sliced green onions for garnish

I love recipes that come together in under 30 minutes and still feel special — this sticky honey chicken is exactly that. Tender cubes of chicken get a light cornstarch coating, a quick pan-sear, then a shiny, garlicky-honey glaze that clings to every bite. It’s perfect for busy weeknights, lunchboxes, or a low-fuss dinner that still impresses.

If you like slow-cooker comfort versions, try a different texture in my slow-cooker take for hands-off cooking: slow cooker sticky honey chicken.

Why you’ll love this dish

This recipe balances three things most home cooks want: speed, flavor, and minimal ingredients. The honey gives a glossy sweetness while soy and garlic add depth. Cornstarch creates a light crisp on the chicken and then thickens the sauce so every piece is coated.

Fast: From prep to plate in roughly 25–30 minutes.
Budget-friendly: Simple pantry staples and boneless chicken breasts.
Versatile: Serve over rice, noodles, or wrapped in lettuce for a lighter option.

“Exactly the kind of weeknight meal I repeat — sticky, slightly spicy, and ready before the kids finish homework.” — A regular weeknight tester

If you like sweeter-salty combos, you might also enjoy a buttery variation that leans more savory: honey butter chicken.

The cooking process explained

Quick overview: season and dust the cubed chicken with cornstarch, sear in a hot skillet until golden, remove the chicken, then simmer a simple honey-soy-ginger sauce in the same pan until thick. Toss the chicken back in so it’s sticky and glossy.

Why this order matters:

Dusting the chicken with cornstarch gives a light crust and helps the sauce cling.
Cooking the sauce in the used pan captures browned bits for flavor.
Adding the chicken back to the pan at the end prevents overcooking and re-crisping.

If you prefer a different protein or skewered presentation, here’s a similarly flavored option that works on the grill: honey garlic chicken skewers.

What you’ll need

1 ½ pounds boneless, skinless chicken breasts, cut into ~1-inch cubes
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons cornstarch (for coating)
⅓ cup honey
2 tablespoons chicken broth or water (use broth for more flavor)
2 tablespoons soy sauce (or tamari for gluten-free)
2 teaspoons grated fresh ginger (or ¾ teaspoon ground ginger)
2 teaspoons cornstarch (for thickening the sauce)
1 teaspoon sriracha (adjust for heat)
3 cloves garlic, minced
1 tablespoon vegetable oil (or other neutral oil with a high smoke point)
Sliced green onions, for garnish

Notes and substitutions:

Swap chicken breasts for thighs for juicier results; reduce cooking time slightly.
Use maple syrup instead of honey for a different flavor profile.
For a gluten-free version, use tamari instead of soy sauce.

How to prepare it

Pat the chicken dry and trim any fat. Cut into 1-inch cubes and season with salt and pepper.
Toss the chicken with 3 tablespoons cornstarch until each piece is lightly coated. Shake off excess.
Whisk together the honey, chicken broth (or water), soy sauce, grated ginger, 2 teaspoons cornstarch, sriracha, and minced garlic in a small bowl. This is your sauce mixture.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed). Cook 5–6 minutes, turning occasionally, until golden and cooked through. Transfer chicken to a plate.
Reduce heat to medium and pour the sauce into the skillet. Stir and bring to a gentle simmer; the cornstarch will thicken the sauce in about 1–2 minutes.
Return the chicken to the pan and toss until every piece is glossy and coated. Sprinkle with sliced green onions and serve over rice or noodles.

For a crispier result, cook the chicken in a thin layer of oil and don’t overcrowd the pan — overcrowding creates steam, which prevents browning. If you liked the sauce on this recipe, you may also enjoy the breast-focused honey-garlic variation here: honey garlic chicken breasts.

Best ways to enjoy it

Serve over steamed jasmine or basmati rice to soak up the sauce.
Toss with udon or lo mein noodles and a handful of snap peas for a quick stir-fry dinner.
For a lighter plate, serve in lettuce cups with shredded carrots and cilantro.
Garnish with toasted sesame seeds, pickled cucumbers, or sliced chilies for contrast.

A little acid — a squeeze of lime or rice vinegar on the plated dish — brightens the sweet-salty glaze.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Let cool to room temperature before sealing.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwaving on medium power in short intervals works too.
Freeze: Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Food safety note: Do not leave cooked chicken at room temperature for more than 2 hours. Reheat to at least 165°F (74°C).

Helpful cooking tips

Dry chicken = better sear. Pat it completely dry before coating with cornstarch.
Use fresh ginger when you can — it brightens the sauce. If using jarred, reduce quantity.
Taste and adjust: if the sauce is too sweet, add a splash of soy sauce or rice vinegar. If it’s too thin, simmer a little longer or whisk in a tiny pinch more cornstarch dissolved in water.
For deeper color and flavor, brown the chicken in batches so the pan stays hot.

If you want a pan-friendly, saucier twist, check this honey-garlic breast recipe for technique tips: honey garlic chicken breasts.

Creative twists

Spicy honey glaze: double the sriracha and add ½ teaspoon chili garlic sauce.
Sesame-honey: finish with 1 teaspoon toasted sesame oil and a tablespoon toasted sesame seeds.
Citrus-honey: add 1 teaspoon orange zest and 1 tablespoon orange juice to the sauce for brightness.
Oven-finish: sear the chicken briefly, then finish under a hot broiler for 2–3 minutes to caramelize the sauce.

If you prefer a saucier, slow-cooked texture, there’s a slow-cooker method that transforms the sauce into a fall-apart glaze: slow cooker sticky honey chicken.

Your questions answered

Q: How long does this take from start to finish?
A: Plan for 25–30 minutes total: 10 minutes prep and 15–20 minutes cooking, depending on batch size.

Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs are juicier and tolerate slightly longer cooking. Reduce pan time if pieces are small.

Q: Can I make the sauce ahead of time?
A: Yes. Whisk it together and refrigerate up to 24 hours. Stir before using — the cornstarch may settle.

Q: Is cornstarch necessary?
A: The coating cornstarch helps create a light crust and helps the sauce cling. You can skip it, but texture and glaze will be different.

Q: How do I control heat level?
A: Reduce or omit the sriracha for milder flavor, or add more for spicier results. Fresh chiles also work well.

Conclusion

This sticky honey chicken is a reliable weeknight winner: fast, crowd-pleasing, and easy to customize. If you want a coconut-scented side that pairs beautifully with the glaze, see this sticky honey chicken with coconut rice for a complete meal idea: Sticky Honey Chicken Recipe with Coconut Rice. For another tested home-cook version of sticky honey chicken with slightly different ratios and tips, consult this popular recipe guide: Sticky Honey Chicken – Spend With Pennies.