This sticky, savory-sweet honey garlic chicken is the kind of weeknight winner that feels special without the fuss. Bite-sized chicken pieces get a glossy coat of honey, soy, garlic, and ginger, then finish in the pan for a caramelized, restaurant-style glaze in about 20 minutes. If you enjoy fast chicken dinners, you might also like simple chicken breast recipe ideas for other quick meals to rotate through your week.
Why you’ll love this dish
This recipe is the perfect bridge between comfort food and bright Asian-inspired flavors. It’s:
- Fast: start to plate in roughly 20 minutes.
- Budget-friendly: uses a single pound of chicken breast and pantry staples.
- Crowd-pleasing: sweet, salty, and garlicky — even picky eaters usually come back for seconds.
- Flexible: plays nicely with rice, noodles, or steamed greens.
"We made this on a busy Thursday and everyone raved — the sauce was sticky, but not too sweet. Leftovers were even better the next day." — a typical weeknight review
This is an ideal choice for weeknight family dinners, meal prep lunches, or when you want takeout vibes without leaving the house.
Preparing Honey Garlic Chicken
Here’s a quick overview so you know what to expect: whisk the sauce (honey + soy + garlic + ginger + cornstarch), sear seasoned bite-sized chicken in a hot skillet until cooked through, pour the sauce in and simmer until it thickens to a glossy glaze. Finish with sesame seeds and a squeeze of lime. Simple, fast, and forgiving.
What you’ll need
- 1 lb chicken breast, cut into bite-sized pieces (about 1-inch cubes)
- 1/2 cup honey
- 1/4 cup soy sauce (use low-sodium if preferred)
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (or other neutral oil)
- Salt and pepper to taste
- Sesame seeds (optional, for garnish)
- Lime wedges (optional, for serving)
Substitutions/notes:
- For gluten-free: swap soy sauce for tamari.
- For richer flavor: use boneless skinless chicken thighs instead of breasts (see FAQ).
- If cornstarch isn’t on hand, arrowroot can be a 1:1 swap.
Step-by-step instructions
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, minced ginger, and cornstarch until smooth and no lumps remain. This is your sauce. (Whisk cornstarch fully — cold liquid helps avoid clumps.)
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
- Season the chicken pieces lightly with salt and pepper. Add them to the pan in a single layer (work in batches if needed to avoid crowding).
- Cook the chicken for 5–7 minutes, stirring occasionally, until the pieces are cooked through and lightly browned. Chicken should reach 165°F (74°C).
- Pour the prepared sauce over the chicken and stir to coat evenly. Bring to a gentle simmer.
- Let simmer 1–3 minutes, stirring, until the sauce thickens and becomes glossy and clingy. If it gets too thick, add a splash of water to loosen it.
- Remove from heat and garnish with sesame seeds and a squeeze of lime. Serve immediately over rice or noodles.
Best ways to enjoy it
Serve the honey garlic chicken over steamed jasmine rice, brown rice, or garlic fried rice for a comforting bowl. For a lighter meal, try soba or rice noodles with a bed of wilted spinach or bok choy. Add quick-steamed broccoli or snap peas for color and crunch. For a restaurant touch, finish with sliced green onions, toasted sesame seeds, and extra lime wedges on the side.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for 3–4 days.
- Freezer: Place in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over medium-low heat with a splash of water or broth to loosen the sauce. Microwave in 30-second bursts, stirring between intervals, until hot throughout. Always reheat until the internal temperature reaches 165°F (74°C).
- Food safety: Do not leave cooked chicken at room temperature for more than 2 hours. Cool quickly and refrigerate.
Helpful cooking tips
- Cut chicken uniformly so pieces cook evenly. Aim for roughly 1-inch cubes.
- Don’t overcrowd the pan: searing requires space. Overcrowding causes steaming and prevents browning.
- Use fresh minced garlic and ginger for the cleanest flavor; jarred versions work in a pinch but are milder.
- If the sauce thickens too quickly or becomes grainy, add a little warm water and stir to smooth it.
- For a glossy finish, remove the pan from heat once the sauce is thick but still slightly loose — residual heat will finish it without burning the honey.
Recipe variations
- Spicy Honey Garlic: Stir 1–2 teaspoons Sriracha or a pinch of red pepper flakes into the sauce before simmering.
- Gluten-free: Replace soy sauce with tamari and proceed the same way.
- Tofu version: Press and cube extra-firm tofu, pan-fry until golden, then toss with the honey garlic sauce.
- Veggie-packed: Add bell peppers, snap peas, or broccoli during the last 2–3 minutes of cooking so they stay crisp-tender.
- For a fun twist, serve with a side of creamy slaw or pickled cucumbers to cut the sweetness.
If you’re curious about bolder crowd-pleasers with a different flavor profile, try these inventive buffalo chicken bombs for party-friendly finger food.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicier; cook them the same way but watch for slightly longer cook time if pieces are larger.
Q: How do I prevent the honey from burning?
A: Honey caramelizes quickly at high heat. Keep the pan at medium, don’t over-reduce the sauce, and remove from heat once it’s glossy and just thickened. If it looks too dark, add a splash of water to cool it slightly.
Q: Can I make the sauce ahead of time?
A: You can whisk the sauce (including cornstarch) and refrigerate for a day, but re-whisk before using. If it firms in the fridge, loosen with a small splash of water before pouring over hot chicken.
Q: Is there an alternative to cornstarch?
A: Yes — arrowroot powder works 1:1. For a slightly thicker but less glossy finish, you can simmer longer without starch, though it won’t cling as well.
Q: How spicy is this by default?
A: This version is not spicy. Add chili flakes, Sriracha, or fresh chilies if you want heat.
If you want more weeknight chicken inspiration, explore the other simple ideas linked above and adapt this recipe to your pantry and spice tolerance.
Honey Garlic Chicken
Ingredients
For the sauce
- 1/2 cup honey
- 1/4 cup soy sauce use low-sodium if preferred
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
For the chicken
- 1 lb chicken breast, cut into bite-sized pieces (about 1-inch cubes)
- 2 tablespoons vegetable oil or other neutral oil
- Salt and pepper to taste
- Sesame seeds optional, for garnish
- Lime wedges optional, for serving
Instructions
Preparation
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, minced ginger, and cornstarch until smooth and no lumps remain.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
- Season the chicken pieces lightly with salt and pepper and add them to the pan in a single layer.
Cooking
- Cook the chicken for 5–7 minutes, stirring occasionally, until the pieces are cooked through and lightly browned.
- Pour the prepared sauce over the chicken and stir to coat evenly.
- Bring to a gentle simmer and let simmer 1–3 minutes until the sauce thickens and becomes glossy. Add a splash of water if too thick.
- Remove from heat and garnish with sesame seeds and a squeeze of lime.
- Serve immediately over rice or noodles.