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Sticky Honey Chicken

A quick and delightful dish combining tender chicken with a glossy, garlicky-honey glaze, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 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)
Sauce Ingredients
  • 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
Cooking Ingredients
  • 1 tablespoon vegetable oil (or other neutral oil with a high smoke point)
  • Sliced green onions for garnish

Method
 

Preparation
  1. Pat the chicken dry and trim any fat. Cut into 1-inch cubes and season with salt and pepper.
  2. Toss the chicken with 3 tablespoons cornstarch until each piece is lightly coated. Shake off excess.
  3. Whisk together the honey, chicken broth (or water), soy sauce, grated ginger, 2 teaspoons cornstarch, sriracha, and minced garlic in a small bowl. This will be your sauce mixture.
Cooking
  1. 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.
  2. Reduce heat to medium and pour the sauce mixture into the skillet. Stir and bring to a gentle simmer; the cornstarch will thicken the sauce in about 1–2 minutes.
  3. 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.

Notes

For a crispier result, cook the chicken in a thin layer of oil and don’t overcrowd the pan. A little acid, like a squeeze of lime or rice vinegar, brightens the glaze.