Honey Garlic Chicken
Sweet, sticky, and simple, this honey garlic chicken is a flavorful dish that comes together in about 20 minutes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into bite-sized pieces Trim fat; pat dry for better browning.
- 1/4 cup honey Use mild-flavored honey; for less sweetness, reduce to 3 tablespoons.
- 1/4 cup soy sauce Use low-sodium if you prefer less salt.
- 3 cloves garlic, minced Or 1 teaspoon garlic paste.
- 1 tablespoon vegetable oil Neutral oil with high smoke point — can substitute canola or light olive oil.
- to taste salt and pepper
- green onions, chopped For garnish.
Optional Additions and Swaps
- 1 teaspoon cornstarch Mixed with 1 tablespoon cold water to thicken the sauce.
- 1 tablespoon rice vinegar or lemon juice For bright acidity if the sauce feels too sweet.
Instructions
Preparation
- Heat a large skillet over medium-high heat and add the vegetable oil. Let the pan get hot.
- Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet in a single layer (cook in batches if overcrowded).
- Cook without moving for 2–3 minutes to get a golden crust, then stir and cook another 2–4 minutes until cooked through. Internal temperature should reach 165°F (74°C).
- While the chicken cooks, whisk together the honey, soy sauce, and minced garlic in a small bowl.
- Pour the sauce over the chicken in the skillet. Stir to combine and lower heat slightly. Let the sauce bubble gently for 2–3 minutes as it reduces and becomes glossy.
- If you want a thicker glaze, mix a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir it in, cooking 30–60 seconds more.
- Taste and adjust seasoning — add more soy for saltiness or a squeeze of lemon for brightness. Garnish with chopped green onions and serve immediately.
Notes
Serve over steamed rice or noodles; great for meal prep. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator.